Instant Pot® Chickpeas recipe

All Recipes Side Dish Beans and Peas

Ingredients

1 cup dry chickpeas (garbanzo beans)

Nutrition Info

145.6 calories
carbohydrate: 24.3 g
cholesterol: : -
fat: 2.4 g
fiber: 7 g
protein: 7.7 g
saturatedFat: 0.3 g
servingSize: -
sodium: 9.6 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour chickpeas into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual, set timer for 36 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain chickpeas and let cool.

Recipe Yield

cups

Recipe Note

Instead of buying canned chickpeas, I use my pressure cooker to cook them from dry. I don't need to soak them ahead of time, and I can keep the fresh cooking liquid for different uses (like subbing for chicken broth!) If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.

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