Easy Instant pot Chickpeas recipe
Chickpeas/ Garbanzo beans are rich in fiber and protein and an excellent replacement for meat in vegetarian and vegan. Let’s see how to cook a perfect soft Instant pot Chickpeas. It’s so easy and gives canned chickpeas a run for the money.
Servings: 3 Cups
Calories: 269kcal
Equipment
- Colander
Ingredients
- 1 Cup Dried Chickpeas/ Garbanzo Beans when soaked yields around 3 Cups
- 3 Cups Water
- Salt as required optional
Instructions
Soaking method
- Wash the dry chickpeas thoroughly and soak it with water fully covered.
- Leave it for 6 to 8 hours or overnight to soak. After it has soaked, drain the water and add the chickpeas to the stainless steel inner pot of instant pot.
- 1 cup of dried chickpeas yields approximately 3 cups of soaked chickpeas.
- For 1 Cup chickpeas add 2 to 2 1/2 cups of water. Close the Instant pot lid.
- Check the vent if in a sealed position. Switch on the Instant pot and press the manual button.
- Set the cook time to 15 minutes on high pressure.
- Once done let the pressure naturally release.
- Open the lid and use the chickpeas as your preference.
No soaking method
- Wash the chickpeas thoroughly and add it to the inner stainless steel pot.
- For 1 Cup of chickpeas add 3 cups of water. Close the Instant pot lid and check the vent is in a sealed position.
- Press the manual button and set the cook time to 45 minutes in high pressure.
- Once it is done, let the pressure release naturally.
- Open and use the chickpeas as per your preference.
Notes
- Cooking the soaked chickpeas for 15 minutes makes it soft.
- If you want a little firm, cook it for 12 minutes.
- You can add salt while cooking the chickpeas. It is absolutely optional.
- You can also add bay leaves to give flavor to the chickpeas.
Nutrition
Serving: 1Cup | Calories: 269kcal | Carbohydrates: 45g | Protein: 14.5g | Fat: 4.2g | Fiber: 12.5g