Instant Pot Chickpeas (No Soaking Required)
Learn to cook perfectly tender Instant Pot Chickpeas (No Soak) without any prep. Enjoy pressure cooker garbanzo beans ready for salads and hummus.
Servings: 6
Calories: 138kcal
Equipment
- a metal colander/strainer
Ingredients
- 1 cup dried chickpeas
- 4 cups water
- 1 teaspoon kosher salt
- 10-12 garlic cloves I usually just use one small head of garlic, then peel and smash the cloves to extract the flavor.
- 1 white or yellow onion halved and peeled
Instructions
- Rinse the chickpeas and sort through them for any rocks or discolored beans.
- Next, peel a head of garlic and smash the cloves. I use pretty much the whole head unless it is huge. I use around 10-12 cloves. Then slice an onion in half and remove the peel.
- Now, add the dry beans, water, bay leaves, kosher salt, garlic cloves, and onion to the Instant Pot.1 cup dried chickpeas, 4 cups water, 1 teaspoon kosher salt, 10-12 garlic cloves, 1 white or yellow onion
- Give it a quick stir to mix everything together then, put the lid on and turn the vent to sealing.
- Set the Instant Pot to Manual Mode or Pressure Cook at High Pressure for 45 minutes.
- When the cooking cycle is complete, let the pressure Naturally Release (ie, do nothing, just leave it alone) for 20 minutes.
- When 20 minutes is up, carefully release any remaining pressure. (Stand back.)
- Once the pin has dropped, carefully open the lid.
- Strain the chickpeas to remove them from the liquid - I like to do this over a bowl - then pick out the bay leaves, garlic, and onion. If you are not going to use the chickpeas right away, save some of the liquid for storing.
- Let the chickpeas cool, then use them for hummus, your favorite dinner, or save them in the refrigerator for up to a week to use on salads or in other meals!
Video
Notes
Yield
1 cup of dried chickpeas ~ 3 cups of cooked chickpeas. Easily double or triple to make a large batch - do not exceed the Max Fill line.How to Use Chickpeas
Use drained chickpeas as you would use canned chickpeas: hummus, curries, salads, roasted chickpeas, and crispy air fryer baked chickpeas.Presoaked Chickpeas?
If you presoak chickpeas overnight, add them to a bowl and cover them with about two inches of water. Stir in a teaspoon of baking soda. Drain chickpeas before cooking in fresh water. Then:- Cook on High Pressure for just 15 Minutes for firm chickpeas.
- Cook on High Pressure for just 18 Minutes for creamy chickpeas.
Storage
Once cooled, store in a little bit of cooking liquid in the fridge for up to one week. If they sit for too long they will start to get slimy. You can use the liquid as a thickener in soups or stews! You can also store the cooked beans in the freezer in their cooking liquid for adding to soups, curries, or stews.Helpful Tips
- For softer chickpeas, cook the beans for up to one hour. They will be soft but still have a little texture.
- For melt-in-your-mouth creamy chickpeas (really only for making hummus because they will fall apart if you stab them with a fork) you can soak them before cooking them. Soak them for 12 hours, then cook them for 18 minutes and Quickly Release the pressure. Chickpeas cooked this way will be so soft you can make hummus by just mashing them with a fork.
- Use a little of the starchy cooking liquid when making hummus - it makes the puree a little thicker and smoother.
Nutrition
Serving: 0.5cup | Calories: 138kcal | Carbohydrates: 24g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 405mg | Potassium: 342mg | Fiber: 6g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 2mg
