Instant Pot Chickpeas
Ingredients
The chickpeas
The cooking liquid
-
6
cups
water
-
1
teaspoon
fine sea salt (optional)
Instructions
- Optional: Soak the chickpeas in water for 8 to 12 hours, or use the quick soak method by boiling them for 5 minutes and letting them sit for 1 hour.
- For unsoaked chickpeas, rinse and add them to the Instant Pot with 6 cups of water and salt.
- For soaked chickpeas, drain the soaking water, rinse, and add them to the Instant Pot with 6 cups of fresh water and salt.
- Secure the lid, set the steam release valve to sealing, and cook on high pressure for 50-60 minutes for unsoaked or 15-20 minutes for soaked chickpeas.
- Allow the pressure to release naturally for at least 10 minutes before manually releasing any remaining pressure.
- Test the chickpeas for tenderness and cook longer if needed, then drain and use or store.
Nutrition Facts (estimated)
Servings
12
Calories
138
Total fat
2g
Total carbohydrates
23g
Total protein
7g
Sodium
209mg
Cholesterol
0mg
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