Dive into the world of culinary convenience with Instant Pot Chickpeas! Whether you’re a seasoned cook or just beginning your culinary journey, these legumes are a versatile and nutritious addition to your pantry. With the magic of the Instant Pot, you can say goodbye to long soaking times and hello to perfectly cooked chickpeas in a fraction of the time. Let’s explore the simplicity and deliciousness of preparing these legumes with your trusty Instant Pot.
Instant Pot Chickpeas
Equipment
- 1 Instant pot
- 1 Mixing bowl
- 1 Spatula
Ingredients
- 1- pound dried chickpeas not soaked!
- 5 cups cold water
- ½ medium yellow onion optional
- 1 clove garlic smashed optional.
- t teaspoon salt optional
Instructions
- Place the chickpeas in a bowl and add about 3 inches of water to cover. Make sure they will have complete coverage. Soak for at least 6 to 8 hours at room temperature, or overnight.
- Rinse and drain chickpeas thoroughly. Fill the Instant Pot with around four to five cups of water, or just enough to completely submerge the beans.
- Pressure cooks for around 15 minutes on high. For extra-tender chickpeas, you can extend the timer by two to three minutes, for a total of 17 to 18 minutes.
- 15 minutes or less of rapid discharge. Take caution around the steam. Eliminate any surplus cooking liquid.
- Have fun! The beans are prepared! Keep in the freezer for up to six months or refrigerate for three to four days.
Notes
- Nutrition Disclaimer: The nutritional values provided are approximate and are based on a serving size of 10 portions of cooked chickpeas.
- Tenderizing Tip: If your chickpeas are not quite as tender as you’d like after the initial cooking cycle, simply pressure cook them for an additional 3 minutes to achieve the perfect texture.
- Storage Savvy: Cooked chickpeas can be stored in your refrigerator for up to 5 days or in the freezer for 3-6 months, allowing you to enjoy them whenever you please.
- Customizable Cooking: Adjust the quantity of chickpeas you cook to suit your needs. For every 100 grams of dried chickpeas, use 1 cup of water for cooking, allowing you to scale your recipe up or down as desired easily.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 167kcal |
| Carbohydrates | 28g |
| Protein | 3g |
| Fat | 9g |
| Saturated Fat | 1g |
| Sodium | 17mg |
| Iron | 3mg |
| Calcium | 52mg |
| Vitamin A | 30IU |
| Potassium | 405mg |
Do Chickpeas Go Bad if Soaked Too Long?
Yes, chickpeas can go bad if soaked for too long. While soaking chickpeas is a common practice to soften them before cooking, leaving them soaking for an extended period (more than 24 hours) can lead to fermentation and spoilage. It’s recommended to soak chickpeas for 8-12 hours in the refrigerator to prevent them from going bad.
How Much Water Is Needed to Soak 1 Cup of Chickpeas?
Take out the chickpeas. Place the dry beans in a big saucepan and fill it with water to cover by approximately 2 inches (this equals 4 to 6 cups for 1 cup of dried beans, or more if the beans swelled much during soaking, or roughly 10 cups for 1 pound and 2 cups of dried beans).
