Instant Pot Chickpeas (No Soaking Required)
No soak Instant Pot Chickpeas ready in 1 hour! Step by step how to cook garbanzo beans at home for meal prep, snacks, and salads.
Servings: 3 cups
Calories: 243kcal
Instructions
- In Instant Pot, add chickpeas and cold water. You can eyeball water just enough to cover chickpeas by an inch.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 25 minutes (8 quart model) or 30 minutes (6 quart model).
- After 25-30 minutes, Instant Pot will beep, display will say OFF and now let it bring pressure down for 10 minutes. I do not recommend to do Quick Release by turning pressure valve to Venting position. It will make chickpeas mushy and chickpea broth will spray all over your kitchen.
- Open the lid. That’s it!
Notes
- Store: Cooked beans refrigerate well for up to 5 days.
- Freeze: Transfer chickpeas with a slotted spoon to a large colander placed in a sink to drain. Measure 1.5 cups (equal to a 15 oz can drained) into storage bags, let air out, seal and freeze for up to 6 months.
- To thaw: Place on a counter for a few hours or in the fridge overnight. Or place in a bowl with hot water for 5 minutes and then drain. Easy-peasy.
- Broth: Do not discard the liquid. It is a delicious and nutritious veggie broth. Use as a base for making any soup or stew.
Nutrition
Serving: 0.67cup | Calories: 243kcal | Carbohydrates: 40g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 28mg | Fiber: 12g | Sugar: 7g