Instant Pot Chickpeas (Soak & No-Soak Method)

Ingredients

• 1 cup dried chickpeas (garbanzo beans or chole)
• 2 cups water for soaking
• 3 cups water for cooking
• ¼ teaspoon salt

Steps

Soaked Method:

1. Rinse 1 cup dried chickpeas, then soak in 2 cups water in a large bowl for at least 8 hours or overnight. If short on time, you can also quickly soak the dried chickpeas in hot water.
2. When ready to cook, drain and put the soaked chickpeas in the Instant Pot bowl with 3 cups water and some salt.
3. Close the Instant Pot with the valve at Sealing and cook at High Pressure for 13-15 minutes. At the beep, let pressure release naturally, then open the lid.
4. Mash one chickpea between your fingers to check tenderness; the cooked chickpeas are ready.
5. Use straight away or refrigerate in an airtight container for later. Note: 1 ½ cups cooked chickpeas replace one can; this recipe yields 3 cups, equivalent to two cans.

No-Soak Method:

1. For the no-soak method, put dried chickpeas in the Instant Pot bowl with 5 cups water and some salt.
2. Close with the valve at Sealing and cook at High Pressure for 35-40 minutes. At the beep, allow pressure to release naturally and open the lid.
3. Check tenderness by mashing one chickpea with your fingers.
4. Use immediately or refrigerate in an airtight container for later. Note: 1 ½ cups cooked chickpeas replace one can; this recipe yields 3 cups, equivalent to two cans.