Instant Pot Chickpeas (No Soaking Required)
Instant Pot Chickpeas are faster than stovetop cooking and you don’t have to pre-soak them overnight. Cook the chickpeas to your desired doneness depending on how you are using them (chewy and tender for salad, or soft and creamy for hummus).
Ingredients
- 1 lb dried chickpeas, 2 cups
- 6 cups water
- 1 tsp fine sea salt, optional
Instructions
- Rinse and chickpeas and remove any debris then drain well.
- Transfer chickpeas to a 6-quart instant pot and add 6 cups water or enough to cover the chickpeas by 1-inch of water. Add 1 tsp salt.
- For slightly lightly chewy chickpeas (used for salad): Cook on high pressure for 45 minutes followed by a 10 minute natural pressure release.
- For Soft and Tender Chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes followed by a 15 minute natural pressure release.*
Notes
*Tip: If your chickpeas aren’t soft enough, you can cover and pressure cook another 5 minutes followed by a manual pressure release.
Nutrition Facts
Instant Pot Chickpeas (No Soaking Required)
Amount per Serving
Calories
275
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
418
mg
18
%
Potassium
662
mg
19
%
Carbohydrates
46
g
15
%
Fiber
13
g
54
%
Sugar
8
g
9
%
Protein
15
g
30
%
Vitamin A
51
IU
1
%
Vitamin C
3
mg
4
%
Calcium
87
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
