Lily Walker
Course: Side Dish Cuisine: American Prep Time: 10 minutes Cook Time: 45 minutes Resting Time: 10minutes Total Time: 1hr 5minutes Calories: 167kcal
Let’s get started!
– 1- pound dried chickpeas not soaked! – 5 cups cold water – ½ medium yellow onion optional – 1 clove garlic smashed optional. – t teaspoon salt optional
1. 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.
2. 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. 3. 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.
4. 15 minutes or less of rapid discharge. Take caution around the steam. Eliminate any surplus cooking liquid. 5. Have fun! The beans are prepared! Keep in the freezer for up to six months or refrigerate for three to four days.