Instant Pot Chickpeas (No Soaking Required!) Recipe

If you’re a busy home cook looking to whip up quick, satisfying meals, you’re in the right place! Cooking chickpeas in your Instant Pot is not just a time-saver, but it also produces perfectly tender beans every time. Say goodbye to long hours of boiling on the stove, and hello to hands-off cooking!

Why Use Dried Chickpeas?

Dried chickpeas are more affordable and often taste better than canned options. Plus, you don’t even need to soak them beforehand if you don’t want to. Let’s dive into this easy recipe!

Ingredients for Instant Pot Chickpeas

Here’s what you’ll need:

• 1 cup dried chickpeas: No soaking required, but you can if you prefer.
• 3 cups water: Stick to the 3:1 water-to-chickpea ratio for perfect cooking.
• ½ teaspoon fine sea salt (optional): For an extra burst of flavor.

How to Cook Chickpeas in the Instant Pot

1. Prep the Pot:
   Place the dried chickpeas, water, and salt (if using) in the Instant Pot. Secure the lid and set the steam release valve to the "Sealing" position.

2. Set the Pressure:
   Select the “Manual” or “Pressure Cook” button and set it to cook on high pressure for 50 minutes. If you like your chickpeas softer, you can extend the time to 60 minutes. Don’t worry—the Instant Pot will handle the rest!

3. Natural Pressure Release:
   Once the cooking cycle is complete, allow the pressure to naturally release for 15-20 minutes. To release any remaining pressure faster, you can switch the steam release valve to "Venting" after the 15 minutes.

4. Check for Tenderness:
   When the pressure has released, and the floating valve drops, it’s safe to open the lid. Test a chickpea by mashing it against the pot’s side with a fork. If it’s tender, great! If not, seal the lid again and cook for another 10 minutes.

5. Drain and Enjoy:
   Pour the chickpeas into a fine mesh strainer to drain any excess water. Your chickpeas are now ready to be added to salads, stews, or enjoyed as a quick protein snack!

Storage Tips

Cooked chickpeas can be stored in an airtight container in the fridge for up to 5 days. They also freeze well, making them a great staple to have on hand for quick meals!

Recipe Summary

• Prep Time: 5 minutes
• Cook Time: 50-60 minutes
• Total Time: About 1 hour (including pressure buildup)
• Servings: About 3 cups of cooked chickpeas

How to Use Cooked Chickpeas

Looking for inspiration? Here are some ideas:

• Toss them in salads for added protein.
• Blend into hummus for a creamy dip.
• Add them to soups or curries for extra heartiness.

If you try this Instant Pot Chickpeas (No Soaking Required!) recipe, drop a comment to let us know how it turned out. Happy cooking!