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cooked chickpeas in an instant pot.
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Instant Pot Chickpeas

Instant Pot Chickpeas are quicker than stovetop cooking and come out perfectly tender every time! It is ideal for cooking chickpeas for curries, tacos, soups, salads, hummus, and more — No baking soda!
Course Instant Pot
Cuisine American
Keyword instant pot chickpeas, pressure cooker chickpeas
Prep Time 8 hours
Cook Time 25 minutes
Resting time 20 minutes
Total Time 8 hours 45 minutes
Servings 6 cups
Calories 90kcal
Author Maria Doss

Equipment

Ingredients

  • 2 cups dry chickpeas
  • 4 cups water
  • 1 teaspoon salt

Instructions

  • Rinse the chickpeas well and drain.
  • Add it to a large bowl and cover with several inches of water. As the garbanzo beans soak, they triple in size. Let it soak for at least 8 hours. Drain and rinse.
  • Drain the water and add into the instant pot. Add water, salt and give a good mix.
  • Close and lock the lid, making sure that the valve is set to seal. Pressure cook on manual mode for 20 minutes and do a natural pressure release.

Video

Nutrition

Serving: 1cup | Calories: 90kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 101mg | Potassium: 159mg | Fiber: 4g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg