Cooking your own chickpeas is easy and cheaper than buying canned chickpeas. These Instant Pot chickpeas take a fraction of the time and make the perfect addition to soups, salads, and more!
I bought an Instant Pot awhile ago and it’s been a complete game-changer for me. Since then, I’ve stopped using the Indian pressure cooker my mom gave me back when I headed for grad school. Learn more about why I got an Instant Pot in my Lentil Soup post.
How to Cook Chickpeas in an Instant Pot?
So how easy is it to cook chickpeas in an Instant Pot? Literally 3 steps. All you need to do is:
- Optional Step: soak your chickpeas overnight or for about 8 hours
- Rinse them in water.
- Combine chickpeas with water in the Instant Pot. Set to cook for 15 minutes on the “pressure cooking” (on high) setting.
Voila! And there you have it – cooked chickpeas. If you don’t care to soak them, go straight to step 2. It doesn’t get any easier, right?
And, unlike a traditional stovetop cooker pressure, you don’t have to closely monitor the Instant Pot once you set it.
Do you Need to Soak Chickpeas before Cooking?
Soaking your chickpeas is great for so many reasons. First of all, it reduces the amount of time it takes to cook the chickpeas. It allows the chickpeas to “sprout”, possibly making it easier to digest. This could lead to less bloating and other digestion issues related to beans in general.
Since it’s easy to soak chickpeas the night before, I opt for soaking before I cook them in the Instant Pot.
Dried Chickpeas vs Canned Chickpeas
I’ll be the first to admit I’ve always loved the convenience of canned chickpeas. Afterall, all I need to do is open, drain, rinse, and cook. While I opt for the BPA-free lining and organic cans of chickpeas, I’ve learned that it’s just as easy to cook my chickpeas in my Instant Pot. It takes a fraction of the time (compared to stovetop) at half the cost.
One cup of dried chickpeas makes about 3 cups of cooked chickpeas. In terms of time, it takes about 15-30 minutes in the Instant Pot, depending on whether you soaked them or not. This excludes the 10 minutes it takes to build up the pressure and the other 10 minutes to release pressure.
I’ll cook a cup on Sunday and then use the 3 cups it makes throughout the week. Personally, I think they taste so much better! Plus I don’t have to worry about preservatives or checking for BPA linings on the cans. If you have an Instant Pot, then you have to try cooking chickpeas!
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Using dried chickpeas is so much more affordable than buying canned chickpeas. It also doesn’t contain any preservatives or chemicals you don’t want in your body.
- 1 cup dried chickpeas
- 4 cups water (for cooking)
- If you’d like to soak the chickpeas, combine the dried chickpeas with 3 cups of water in a large bowl. Soak overnight or at least 8 hours. Rinse with water and drain. If you don’t want to soak them beforehand, skip this step.
- Pour the chickpeas into the Instant Pot and add 4 cups of water.
- Lock Instant Pot lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High Pressure. If you didn’t soak them, cook for 30 minutes on High Pressure.
- Press Cancel and release the steam naturally for 10 minutes before quick-releasing the pressure. Once the floating valve in the lid drops, it’s safe to remove the lid.
- Carefully open the lid and let the chickpeas cool down before draining the water. Use the cooked chickpeas or store for later.
Keywords: Instant Pot, Chickpeas, Dried Chickpeas, Garbanzo Beans, Instant Pot Recipes, Pressure Cooker, Pressure Cooker Recipes, How to Cook Chickpeas,