Instant Pot Black Chickpeas (Soak & No-Soak Method)

Ingredients

• 1 cup black chickpeas ((kala chana))
• 2 cups water (for soaking)
• 2 1/2 cups water (for cooking)
• salt (to taste)

Steps

Soaking Method

1. Rinse 1 cup of dried black chickpeas and soak them in 2 cups of water in a large bowl for at least 6-8 hours or overnight. You can also quickly soak dried chickpeas in hot water if you don't have time.
2. Once ready to cook, drain the water and add the chickpeas into the Instant Pot bowl. Cover the soaked chickpeas with 2.5 cups of water along with some salt.
3. Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 15 minutes. Once the pot beeps, let the pressure release naturally. Open the Lid.
4. Mash one black chickpea with your fingers to check the tenderness. Then, perfectly cooked Instant Pot black chickpeas are ready. You can immediately use cooked chickpeas or refrigerate them for later use in an airtight container.

No-Soak Method:

1. Add the dried black chickpeas to the Instant Pot bowl. Cover with 5 cups of water along with some salt.
2. Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 35-40 minutes.
3. Once the pot beeps, let the pressure release naturally. Open the Lid
4. Take one black chickpea and mash it with your fingers to check the tenderness. You can immediately use cooked chickpeas or refrigerate them for later use in an airtight container.