How To Cook Chickpeas In Instant Pot
Pressure cooking dried chickpeas in an Instant Pot cuts the traditional soaking and simmering time down to about an hour. If you want to learn how to cook chickpeas in instant pot, this guide will walk you through every step. You will get soft, creamy beans perfect for hummus, salads, curries, and more.
No overnight soak is required. Just dried chickpeas, water, and a few minutes of hands-on time. The Instant Pot does the rest.
Why Use An Instant Pot For Chickpeas
Dried chickpeas taste better than canned. They have a firmer texture and a nuttier flavor. But on the stove, they can take two to three hours after soaking.
An electric pressure cooker changes that. It cooks them in around 60 minutes total, including coming to pressure and releasing. You also save money because dried beans cost less per serving than canned.
Plus, you control the salt and seasonings. No mystery additives from the can.
How To Cook Chickpeas In Instant Pot
Follow these steps for perfect results everytime. This method works for any brand of electric pressure cooker, including Instant Pot, Ninja Foodi, and Crock-Pot Express.
Ingredients And Tools You Need
- 1 pound (about 2 cups) dried chickpeas
- 6 cups water or low-sodium broth
- 1 teaspoon salt (optional, add after cooking for best texture)
- 1 bay leaf, 1 garlic clove, or 1 strip kombu (optional for flavor and digestion)
- Instant Pot or other electric pressure cooker
- Fine-mesh strainer
You do not need to soak the chickpeas. But if you prefer soaked beans, reduce the water to 4 cups and cook for 12 to 15 minutes on high pressure.
Step-By-Step Cooking Instructions
- Rinse the dried chickpeas under cold water. Pick out any small stones or shriveled beans.
- Add the chickpeas to the Instant Pot inner pot.
- Pour in 6 cups of water. The liquid should cover the beans by at least 2 inches.
- Add optional flavorings like bay leaf, garlic, or kombu. Do not add salt yet if you want the creamiest texture.
- Lock the lid and set the valve to sealing.
- Press the Manual or Pressure Cook button. Set to high pressure for 35 to 40 minutes.
- When the cook time ends, let the pressure release naturally for 20 minutes. Then turn the valve to venting to release any remaining steam.
- Carefully open the lid. Test a chickpea. It should squish easily between your fingers.
- Drain the chickpeas in a colander. Save the cooking liquid (aquafaba) if you want to use it for vegan recipes.
- Season with salt and pepper to taste. Use immediately or store for later.
If your chickpeas are still firm, cook them for another 5 to 10 minutes on high pressure with a quick release. Older beans sometimes need more time.
Best Cooking Times For Different Textures
- Firm (for salads and grain bowls): 30 minutes on high pressure, natural release 15 minutes
- Soft (for hummus and dips): 40 minutes on high pressure, natural release 20 minutes
- Very soft (for blending into soups): 45 minutes on high pressure, natural release 20 minutes
Note that altitude affects cooking time. If you live above 3,000 feet, add 5 to 10 percent more time.
Common Mistakes To Avoid
Even simple recipes can go wrong. Here are the most common issues and how to fix them.
Adding Too Little Water
Chickpeas absorb a lot of liquid. If you use less than 6 cups for 1 pound of dried beans, they may burn or stick to the bottom. Always cover by at least 2 inches.
Adding Salt Too Early
Salt can slow down the softening process. Add it after cooking for the best texture. If you must add it before, use just a pinch.
Skipping The Natural Release
Quick releasing immediately after cooking can cause the beans to split. Let the pressure come down on its own for at least 15 to 20 minutes. This keeps the skins intact.
Not Rinsing The Beans
Dried chickpeas often have dust and small debris. A quick rinse removes that. It also helps you spot any bad beans.
How To Store And Use Cooked Chickpeas
Cooked chickpeas keep well in the fridge for up to 5 days. Store them in their cooking liquid or in a sealed container with a little water.
For longer storage, freeze them. Spread the drained chickpeas on a baking sheet, freeze for one hour, then transfer to freezer bags. They keep for up to 6 months.
Use them in:
- Hummus and other dips
- Curries and stews
- Salads and wraps
- Roasted snacks with spices
- Veggie burgers and patties
You can also use the aquafaba (the cooking liquid) as an egg replacer in baking. Whip it like egg whites for meringue or use it in pancakes.
Frequently Asked Questions
Do I Need To Soak Chickpeas Before Cooking In An Instant Pot?
No. The Instant Pot cooks unsoaked dried chickpeas perfectly in 35 to 40 minutes. Soaking is optional and only reduces the cook time slightly.
How Much Water Do I Use For 1 Pound Of Dried Chickpeas?
Use 6 cups of water for unsoaked beans. For soaked beans, use 4 cups. The water should always cover the beans by at least 2 inches.
Can I Cook Chickpeas And Rice Together In An Instant Pot?
No. They have different cooking times. Rice cooks in 3 to 5 minutes, while chickpeas need 35 to 40 minutes. Cook them separately for best results.
Why Are My Chickpeas Still Hard After Pressure Cooking?
Old beans or hard water can cause this. Try adding 1/2 teaspoon of baking soda to the cooking water. Also, make sure you used enough liquid and cooked on high pressure.
How Do I Make Chickpeas That Taste Like Canned?
Add 1 teaspoon of salt to the cooked beans and let them sit in the cooking liquid for 30 minutes. This seasons them through, similar to canned beans.
Now you know how to cook chickpeas in instant pot with minimal effort. Try this method once, and you may never buy canned chickpeas again.