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)
• 1/4 teaspoon salt

Steps

Soaked Method:

1. Rinse 1 cup of dried chickpeas and soak them in 2 cups of water in a large bowl for at least 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 3 cups of water along with some salt.
3. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 13-15 minutes. Once the pot beeps, let the pressure release naturally. Open the Lid.
4. Take one chickpea and mash it with your fingers to check the tenderness. Then, perfectly cooked Instant pot chickpeas are ready.
5. You can use cooked chickpeas right away or refrigerate for later use in an airtight container. ** Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.

No-Soak Method:

1. Add the dried chickpeas into the Instant Pot bowl. Cover with 5 cups of water along with some salt.
2. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 35-40 minutes. Once the pot beeps, let the pressure release naturally. Open the Lid
3. Take one chickpeas and mash it with your fingers to check the tenderness.
4. You can use cooked chickpeas right away or refrigerate for later use in an airtight container. Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.