Instant Pot Chickpeas (Soaked)

There’s no better way to cook soaked chickpeas than in the Instant Pot. It’s super quick and fool-proof. My chickpeas always come out soft and ready eat or use in my other recipes.

I posted how I make dried chickpeas (without soaking) in the Instant Pot last month. I included brief instructions for soaked chickpeas there as well. But I thought it’s good to make a separate post with all the information and step by step instructions.

Instant Pot (or any pressure cooker) is the quickest and easiest way to cook beans or grains that takes longer to cook on the stove – whether you soaked them or not. This is my go when I want to make, not only chickpeas but black beans, mung beans, split lentils or any grain, nuts and seeds.

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Chickpeas without soaking in Instant pot

If you forgot to soak the beans somehow (I always forget) the night before, don’t worry you still can cook soft and delicious chickpeas in the instant pot. You would have to increase the pressure cooking time though.

To cook dry chickpeas:

• Rice the chickpeas first.
• Add chickpeas along with water following 1 cup chickpeas: 3 cups water ratio. Add salt if needed.
• Pressure cook on ‘high pressure’ for 45 minutes.
• Let the steam release naturally. Drain water and enjoy!

Can these chickpeas replace canned chickpeas?

Absolutely. The only difference I find is that I think canned chickpeas are a little saltier than chickpeas we make here. That’s probably because canned chickpeas remain soaked in brine for a long period of time and we only cook for 15 minutes here in out instant pot. If you like them to be saltier you can of course add a little more salt to the water when you cook them. Or just adjust saltiness when you use them in your recipes.

When you cook 1 cup of chickpeas it yields about 3 cups of chickpeas. In a 15oz chickpea can there’s about 1 1/2 cups of cooked chickpeas, after draining the liquid and rinsing. So when you cook 1 cup of chickpeas in instant pot, it gives you 2 cans worth (3 cups) of cooked chickpeas.

Ingredients/Equipment I use:

Instant Pot 6qt

Dried chickpeas

Salt

Colander/Strainer

Print Recipe

Instant Pot Chickpeas (Soaked)

Author: Hungry Lankan Cooking Method: instant pot, Pressure cooker Cuisine: Famous Across multiple cuisines, Indian, Middle Eastern, Sri Lankan, United States Courses: Breakfast, Dinner, Lunch Recipe Keys: Dairy Free Gluten Free Vegan

Difficulty: Beginner Prep Time 8 hrs Cook Time 20 mins Rest Time 15 mins Total Time 8 hrs 35 mins

Servings: 6

Description

The quickest, easiest, most fool-proof way to make perfectly cooked chickpeas in the Instant Pot.

Ingredients

Servings

• 2 cup dried chickpeas

• enough water for soaking

• 6 cups water for pressure cooking

• 1 tsp salt

Instructions

1. Rinse the chickpeas and add them to a large bowl. Add enough water to soak the chickpeas (water level should be about 4 inches above the level of chickpeas). Soak them for 8 - 12 hours. 

2. After soaking, drain all the water. Add the chickpeas to the instant pot. Also add water to pressure cook (for 2 cups dried beans, add 6 cups water). Add salt. Close the lid and make sure the knob is at the 'seal' position.

3. Press the 'Pressure cook' button. Change the pressure to 'High' Adjust the time to 15 minutes. Press 'Start'

4. When the timer is done, press 'Stop' to turn off the instant pot (instant pot beeps 10 times when the cooking is done and will automatically change to 'keep warm' function). Let the pressure release naturally for about 15 minutes and then release any remaining pressure naturally. 

5. Drain all the water before eating the chickpeas or using in other recipes. 

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