300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
Instant Pot Chickpeas are so easy to make.
It’s nice because you can whip them up very quickly, and it requires minimal effort on your part. It’s also nice because you can customize the flavoring of your chickpeas (my recipe only calls for salt, but you can add any spices you like), and you can make them on demand for whenever a recipe calls for chickpeas.
After pressure cooking them, I love to roast them a bit and use them in salads. And I also love to use them to make fresh and delicious homemade hummus. The latter being my favorite.
All you need to start is, of course, an Instant Pot. And 2 cups of uncooked chickpeas. With those two, you’re set.
You begin by simply rinsing your chickpeas; then you add them to your Instant Pot with water and salt; and lastly, you pressure cook them for 45 minutes with a natural release of 15 minutes.
You can find a more detailed recipe below, which you can print and bring with you to the kitchen to help guide you. I promise this is so simple and your chickpeas will taste far fresher than any store bought ones.
Also the fact that you’re pressure cooking the chickpeas takes away the need to pre-soak the chickpeas (no need to soak them at all), reduces gas and prevents your chickpeas from splitting. I love this method so much.
Give them a try. Easy, simple and delicious!
Print
Instant pot Chickpeas
- Total Time: 1 hour 5 mins
- Yield: 5 cups 1x
Description
Easy to make chickpeas using the Instant Pot. Use these in salads, to make homemade hummus, as a snack and more.
Ingredients
- 2 cups chickpeas
- 6 cups water
- 1 tsp kosher salt
Instructions
- Rinse chickpeas, remove debris and drain.
- Transfer chickpeas to a 6 qt Instant Pot. Add enough water so the chickpeas are covered by 1 inch of it, and add in salt. Cook on high pressure for 45 minutes, followed by a 15 minute natural pressure release. Drain chickpeas and let cool before using.
Notes
- Recipe makes ~5 cups and lasts fresh in the refrigerator for ~3-4 days.
- Prep Time: 5 mins
- Cook Time: 60 mins
- Category: Sides
- Method: Instant pot
