Instant Pot Chickpeas

Instead of buying canned chickpeas, I use my Instant Pot 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.

• Preparation Time: 5 mins
• Cooking Time: 50 mins
• Total Time: 55 mins
• Calories: 146 Calories

Ingredients

• 1 cup dry chickpeas (garbanzo beans)

Recipe Instructions

Step 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.

Step 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.