Instant Pot Chickpeas Recipe – Quick & Easy Pressure Cooker Method

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chickpeas Recipe – Quick & Easy Pressure Cooker Method

Hey everyone! If you’re anything like me, you love a good shortcut in the kitchen, especially when it comes to things like chickpeas. I used to shy away from cooking dried chickpeas – it always seemed like such a commitment! But honestly, this Instant Pot method has completely changed the game. Now I always have a batch ready to go. It’s seriously the easiest way to make perfectly tender chickpeas, and the flavor is SO much better than canned. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot chickpeas recipe is a total winner for a few reasons. First, it’s incredibly fast – especially if you remember to soak your chickpeas! Second, it’s super hands-off. Seriously, dump, set, and forget (almost!). And finally, the chickpeas come out perfectly cooked every single time. No more mushy or hard chickpeas! Plus, knowing you’ve made them from scratch just feels good, doesn’t it?

Ingredients

Here’s what you’ll need:

• 2 cups dried chickpeas (about 300g)
• 6 cups water (1.4 liters)

Ingredient Notes

Let’s talk chickpeas for a sec! Dried chickpeas are a fantastic source of plant-based protein and fiber. They’re also way more economical than canned.

There are two main types you’ll find:

• Kabuli Chickpeas: These are the beige ones you usually see in the store. They’re milder in flavor and hold their shape well, making them perfect for salads and curries.
• Desi Chickpeas: These are smaller, darker, and have a nuttier, earthier flavor. They’re often used in Indian dishes like chana masala. You can use either for this recipe – it just depends on what you’re planning to make with them!

I always recommend checking the expiration date on your dried chickpeas. While they don’t necessarily “go bad,” older chickpeas might take longer to cook.

Step-By-Step Instructions

Okay, let’s get down to business!

1. First, give your dried chickpeas a good rinse under cold water. Pick out any little stones or debris you might find. (You can skip this step if you’re using pre-soaked chickpeas.)
2. Now, add the rinsed chickpeas and the water to your Instant Pot. Make sure the chickpeas are fully submerged.
3. Secure the lid, making sure the valve is set to sealing.
4. Here’s where the timing changes depending on whether you soaked your chickpeas:
   • Soaked Chickpeas: Cook on high pressure for 20 minutes.
   • Unsoaked Chickpeas: Cook on high pressure for 70 minutes. (Yes, it’s longer, but trust me, it’s worth it!)
5. Once the cooking time is up, let the pressure release naturally. This usually takes about 20-30 minutes. Don’t rush it!
6. Finally, carefully drain and rinse the cooked chickpeas. They’re now ready to use immediately, or you can store them for later.

Expert Tips

Want perfectly cooked chickpeas every time? Here are a few of my go-to tips:

• Soaking is your friend: Soaking chickpeas for at least 8 hours (or overnight) significantly reduces the cooking time and makes them easier to digest.
• Don’t overcook! Overcooked chickpeas will be mushy. The natural pressure release is key to preventing this.
• Flavor boost: For extra flavorful chickpeas, try using vegetable broth instead of water.
• Salt later: Adding salt after cooking helps the chickpeas stay tender.

Variations

This recipe is a great base for all sorts of deliciousness! Here are a few ideas:

• Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free!
• Spice it up: Add a teaspoon of turmeric, cumin, or coriander powder to the Instant Pot along with the chickpeas and water for a subtle flavor boost. My friend, Priya, loves adding a pinch of garam masala too!
• Flavored Water: Use tomato juice or coconut milk instead of water for a different flavor profile.
• Festival Favorite: These chickpeas are the perfect base for a classic Chana Masala, especially during festivals like Diwali or Navratri.

Serving Suggestions

Okay, you’ve got a pot of perfectly cooked chickpeas… now what? The possibilities are endless!

• Hummus: Blend them up with tahini, lemon juice, and garlic for homemade hummus.
• Salads: Add them to salads for a protein boost.
• Curries: Use them in your favorite Indian curries, like chana masala or chickpea vindaloo.
• Snacks: Roast them with spices for a crunchy and healthy snack.
• Buddha Bowls: They’re a fantastic addition to any Buddha bowl.

Storage Instructions

Leftover cooked chickpeas can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. I like to freeze them in 1-cup portions so I can easily grab what I need.

FAQs

Got questions? I’ve got answers!

• Can I use old chickpeas? Yes, but they might take longer to cook. Check for any signs of mold or pests before using.
• What if my chickpeas are still firm after cooking? If they’re still a little firm, simply cook them for another 5-10 minutes on high pressure.
• Can I freeze cooked Instant Pot chickpeas? Absolutely! Spread them out on a baking sheet to freeze individually, then transfer to a freezer bag.
• Is it necessary to soak the chickpeas before using the Instant Pot? No, it’s not necessary, but it does reduce the cooking time and improve digestibility.
• What is the water-to-chickpea ratio for different Instant Pot models? This recipe uses a 3:1 ratio (6 cups water to 2 cups chickpeas), which works well for most Instant Pot models. However, you might need to adjust slightly depending on your specific model.