Instant Pot Chickpeas are a game-changer. Especially now that I’m following a clean eating diet. And they couldn’t be easier.
Chickpeas (also known as garbanzo beans) have got to be one of the most versatile, hearty, healthful legumes out there. The firm but soft, buttery, slightly nutty texture and flavor is hard to beat.
And your pressure cooker will save you loads of time and money. Sounds like a win-win to me! What used to take hours, now takes minutes. What used to cost dollars, now costs pennies.
How Long Does it Take to Pressure Cook Chickpeas?
Instant Pot Chickpeas can be ready in as soon as 25 minutes! No soaking required. Some prefer to soak them overnight first.
Soaked chickpeas can be pressure cooked in 12 minutes. (Apparently, for some, the occasional gassy side effect is reduced if the chickpeas are soaked. I do not have this issue and have not noticed a difference in soaking or not.)
My preference is to just rinse, toss into the pressure cooker, add water and bam! Instant Pot chickpeas are ready in about half an hour. No muss, no fuss. But feel free to soak them ahead of time if you prefer.
What are the Benefits of Chickpeas?
The little legumes known as chickpeas or garbanzo beans are loaded with fiber, protein, and lots of essential minerals. They can regulate your blood sugar, aid in digestion, and keep you full for a long time. Win-win-win!
The high protein content makes chickpeas particularly good for those on a plant based diet, given the high protein content. Plus they are incredibly versatile. Think salads, soups, and even my favorite Roasted Chickpea Snacks!
How to Make Instant Pot Chickpeas?
No soak Instant Pot Chickpeas are a cinch to make. Just rinse a pound of the dry beans, pour them into the pressure cooker, and add 3 cups of water. Turn the valve to sealing and pressure cook on high for 30 minutes.
When the cooking time is done, let the pot sit untouched for 10 minutes (natural release), then release any remaining pressure. Drain of the liquid and use the chickpeas in all of your favorite recipes!
One pound of dry chickpeas will make approximately 6 cups of fully cooked beans. That’s about 4 cans of chickpeas!
Ingredients Used in This Recipe:
- 1 pound dried chickpeas (also called garbanzo beans) – these are what this recipe is all about!
- A bay leaf – I like the richness a bay leaf adds to the flavor, but it can be omitted.
- 1 teaspoon salt – I add the salt after the cooking process.
What can I make with Instant Pot Chickpeas?
So many delicious dishes can be made with cooked chickpeas or garbanzo beans. My favorite is hummus! They’re also great in soups, salads, chickpea protein bowls. And, yes, even smoothies! The sky’s the limit when it comes to these fabulous, healthy morsels!
So grab your pressure cooker (here’s my favorite), and get going on these Instant Pot chickpeas. You’ll have a great start to all kinds of fabulous, healthy meals for the week!
- 1 pound dry chickpeas (garbanzo beans)
- 3 cups water
- 1 bay leaf
- 1 teaspoon salt
- Rinse and drain dry chickpeas. Pour into the pressure cooker inner pot.
- Set the timer to 30 minutes, high pressure and turn the valve to "sealing."
- When the cooking time is complete, let sit undisturbed for 10 minutes, then turn the valve to venting to release any remaining pressure.
- Drain the cooked chickpeas. (Pro tip: reserve the bean liquid for other cooking purposes.)
- Add salt, stir and enjoy!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 143Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 188mgCarbohydrates: 24gFiber: 5gSugar: 4gProtein: 8g