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Side Dish
Instant Pot Chickpeas (soaked and no-soak)
5
minutes
minutes
50
minutes
minutes
55
minutes
minutes
Servings:
6
cup
Author:
Alpa Jain
Chickpeas or garbanzo beans can easily be cooked in the instant pot and you don't need to rely on the canned ones. Check out this instant pot chickpeas recipe on how to pressure cook them using soak and no-soak methods.
Equipment
Instant Pot 3 qt
Ingredients
▢
2
cup
Chickpeas
(dry or soaked overnight)
▢
6
cup
Water
Instructions
Cook soaked chickpeas in instant pot
Rinse chickpeas thoroughy with water and discard the water.
Soak the rinsed chickpeas in 6-8 cups of water for 6-8 hours or overnight.
Discard the water before cooking.
Pour the soaked chickpeas in the instant pot liner.
Add 4 cups of water.
Cook on high pressure mode for 18 minutes with pressure knob in sealing position.
Allow the pressure to release naturally.
Cook dry chickpeas in instant pot.
Rinse the dried chickpeas thoroughly with water.
Pour the chickpeas in the instant pot liner.
Add 6 cups of water.
Cook on high pressure mode for 50 minutes with pressure knob in sealing position.
Allow the pressure to release naturally.
Notes
In case the chickpeas are not cooked, you can pressure cook them again for another 5-10 minutes.
Nutrition
Calories:
243
kcal
(12%)
|
Carbohydrates:
40
g
(13%)
|
Protein:
13
g
(26%)
|
Fat:
4
g
(6%)
|
Saturated Fat:
1
g
(6%)
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Sodium:
28
mg
(1%)
|
Potassium:
583
mg
(17%)
|
Fiber:
12
g
(50%)
|
Sugar:
7
g
(8%)
|
Vitamin A:
45
IU
(1%)
|
Vitamin C:
3
mg
(4%)
|
Calcium:
77
mg
(8%)
|
Iron:
4
mg
(22%)