How to cook Dried Chickpeas in the Instant Pot
Servings: 6 cups cooked chickpeas
Ingredients
- 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
Instructions
- 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.
Notes
You can half or double the amount of chickpeas in the recipe , but do not adjust the amount of water or oil.
This recipe makes 6 cups of cooked chickpeas.
(1 cup of dried chickpeas makes 3 cups of cooked chickpeas)