How to cook Dried Chickpeas in the Instant Pot
- 2 cups dried chickpeas always give the batch a good look for pebbles or inferior chickpeas, and toss them out
- 6 cups water
- 1 tbsp olive oil optional, but it does help to keep water from foaming up
- Rinse chickpeas briefly in a sieve, under running water.
- Add chickpeas, water and oil to Instant Pot.
- Close lid, turn pressure valve on lid to SEALING.
- Choose PRESSURE COOK and set timer for 45 minutes for firm chickpeas or 50 for softer ones (good for making hummus).
- When time is up, let timer count up another 20 minutes, to release pressure naturally.
- Press CANCEL. Turn pressure valve on lid to VENTING, and open lid.
- Remove inner pot and drain chickpeas using a colander or sieve. (dont forget to keep the water if you will be making chickpea soup).
- Recipes makes 6 cups cooked chickpeas. Use them in any recipes that call for cooked or canned chickpeas. Store in fridge until needed, they will last a week.
Calling all chickpea fans…
It’s time to cook these little golden gems in your Instant Pot so you can stop buying those inferior cans!
Oh, I know what you’re thinking, it’s so easy to pop open a can of cooked and ready to use chickpeas.
You don’t want to give up that kind of convenience.
And preparing them from dried, in the Instant Pot, will take you about an hour and a half.
I can’t dispute those facts.
However, like many of the best things in life, faster is not always better.
This is definitely true when it comes to chickpeas.
What are the benefits of cooking your own chickpeas instead of using canned ones?
Let’s start with taste.
Chickpeas that are cooked from dried are significantly better tasting and the texture is also superior, as they are firmer, meatier and not as mushy as the canned variety.
A bag of dried chickpeas is very economical versus buying the equivalent amount of cans. The cost savings are huge.
The nutritional factors are also worth considering. There are no added salts or preservatives when you cook chickpeas yourself.
It’s also interesting to know that the protein in home cooked chickpeas is easier to digest than the canned variety.
Have I convinced you yet?
Seriously, it’s worthwhile. If I can do it, so can you.
And let’s face it, the Instant Pot method is still way faster than soaking your chickpeas overnight.
Honestly, all you’re doing is adding chickpeas, water and a bit of oil to the pot, and letting them pressure cook for 45-50 minutes, plus a resting time of 20 min.
There’s no need to watch them, or stir them.
They practically cook themselves, leaving you free to do other things in the meantime.
No need to babysit, if you forget them, even for hours, they will still be perfect.
That’s the magic of the Instant Pot right there.
The only con to cooking them yourself is the additional time required.
It’s worth it.
Personally, I like to prepare a batch at the start of the week, keeping in mind how I plan to use them.
Cooked chickpeas will last all week in the fridge, in a closed container, and they are ready to go when you need them.
They can be used as a substitute in any recipes that call for cooked/ canned chickpeas.
What can you make with your cooked chickpeas?
Here are some great ideas for using up your cooked chickpeas:
- Whip up a batch of homemade hummus
- Make a delicious chickpea soup (keep the water from the cooked chickpeas to use in the soup) or simply add them to other soups
- Toss them in a salad to give it a healthy and delicious protein + fibre kick.
- Air fry a cupful to make a tasty snack
- Make homemade Falafel
- Try a coconut chickpea curry
Some recipes to get you started
Sort and rinse dried chickpeas
Add chickpeas, water and oil to Instant Pot
Close lid, set pressure valve on lid to sealing, choose pressure cook and set timer to 45 or 50 minutes
Press cancel, turn pressure valve on lid to venting, open lid and drain chickpeas. Use as needed,center>