Hey you all, it’s Austin here from Beyond the Bayou Blog! I’ve got a crazy easy Instant Pot recipe for you today that’s perfect for those busy weeknights. Now, I know what you’re thinking – chickpeas, really?
But just hear me out! Growing up in Louisiana, my aunt used to make this amazing chickpea curry. The warm spices, the creamy texture – it was total comfort food. Well, this dish is sort of my modern take on that classic.
With the Instant Pot, you can have tender, flavorful chickpeas in a fraction of the time. No overnight soaking required! Plus, the ingredient list is super simple – chances are you’ve got most of it in your pantry already. So let’s get cooking! Your next plant-based meal is just an Instant Pot away.
Why You Will Love Them?
- Easier Digestion Beans naturally contain substances that can cause gas in humans. Soaking beans before pressure cooking may help reduce these effects, making them easier to digest. Although soaking isn’t necessary, it’s highly recommended if you have the time.
- More Nutritious Pressure cooking is excellent for reducing anti-nutrients in dried beans, such as lectins and phytic acid. This enhances the availability of nutrients, improving their absorption by your body.
- Hands-Off Cooking Pressure cooking in an Instant Pot is effortless. You can start it and go about your day, as the Instant Pot alerts you when it’s done. If you’re busy and get distracted, the pot can naturally release pressure on its own.
- Better Taste Home-cooked chickpeas have richer flavor compared to canned ones, and you can customize them with your favorite seasonings. Additionally, you avoid potential exposure to BPA in cans.
- Satiety Chickpeas are packed with fiber and plant-based protein, keeping you feeling full. Adding them to salads and stir-fries is a great way to increase your daily soluble fiber intake.
Overview: How To Make Instant Pot Chickpeas?
It’s a simple process that yields perfectly cooked chickpeas, ideal for various dishes like salads or hummus.
To start, I rinse the chickpeas thoroughly to remove any debris and then drain them well. In my 6-quart Instant Pot, I add the chickpeas along with 6 cups of water, making sure they’re covered by at least 1 inch of water. Sometimes I add a teaspoon of fine sea salt for extra flavor, but that’s optional.
Now, here’s the fun part! Depending on how I want to use the chickpeas, I adjust the cooking time. For slightly chewy chickpeas perfect for salads, I cook them on high pressure for 45 minutes followed by a 10-minute natural pressure release. But when I’m craving soft and tender chickpeas for hummus, I pressure cook them for 50 minutes followed by a 15-minute natural pressure release.
After cooking, I drain the chickpeas and they’re ready to be used in my favorite recipes. This method saves me time and ensures I always have delicious chickpeas on hand for any dish I want to whip up.
Instant Pot Chickpeas Recipe
Equipment
- Instant Pot (6-quart)
- Measuring Cups
- Measuring Spoons
- Colander or strainer
Ingredients
- 1 lb dried chickpeas 2 cups
- 6 cups water
- 1 tsp fine sea salt optional
Instructions
- Rinse the dried chickpeas thoroughly and remove any debris. Drain well.
- Transfer chickpeas to a 6-quart Instant Pot.
- Add 6 cups of water, ensuring the chickpeas are covered by 1-inch of water. Add 1 tsp of fine sea salt.
- For slightly chewy chickpeas (ideal for salads): Cook on high pressure for 45 minutes, then let it naturally release for 10 minutes.
- For soft and tender chickpeas (ideal for hummus): Cook on high pressure for 50 minutes, then let it naturally release for 15 minutes.
- After cooking, drain the chickpeas and use them as needed in your recipes.
Nutrition
Tips You Must Consider!
- Skip the Soak (or Not): While soaking chickpeas isn’t necessary with the Instant Pot, soaking them for 8-12 hours can reduce cooking time and improve digestibility. It’s highly recommended if you have the time.
- Flavor Boost: Add a bay leaf, a couple of garlic cloves, or a piece of kombu (a type of seaweed) to the cooking water for extra flavor and nutrients. These additions will subtly enhance your chickpeas without overpowering them.
- Cooking Liquid: Save the cooking liquid (also known as aquafaba). It’s great for soups, stews, or even as a vegan egg substitute in baking. It adds a rich, savory flavor to dishes and is packed with nutrients.
- Texture Matters: If you prefer your chickpeas to be super creamy for dips like hummus, consider adding a pinch of baking soda to the water. This helps to soften the chickpeas even more, giving you a smoother texture.
- Batch Cooking: Cook a large batch of chickpeas and freeze them in portions. This makes meal prep easier, and you’ll always have chickpeas ready for salads, soups, or quick snacks.
- Avoid Overfilling: Make sure not to fill your Instant Pot more than halfway when cooking chickpeas, as they expand and can cause the pot to overflow or cook unevenly.
- Seasoning After Cooking: For the best flavor, add any strong seasonings (like herbs and spices) after the chickpeas are cooked. This prevents the flavors from becoming diluted during the pressure cooking process.
By incorporating these tips, you’ll elevate your chickpea game and have a versatile ingredient ready for various delicious recipes!
What to Serve with Instant Pot Chickpeas?
Storing These Chickpeas for Later!
- Fridge Storage: After cooking chickpeas, store them in any container with a lid. I prefer Weck Jars, but jam jars, Ball jars, or yogurt containers work too. To prevent drying, store them with a bit of cooking liquid poured over. They stay good for about 5 days in the fridge.
- Freezing Chickpeas: Yes, you can freeze cooked chickpeas! This is perfect for quick use later. Spoon them into freezer bags or containers. I recommend reusable silicone bags or glass jars, leaving space at the top for expansion. Chickpeas last 3-6 months in the freezer.
Soaked vs. Unsoaked Peas
While soaking chickpeas before cooking isn’t mandatory, here are some reasons why it’s highly recommended:
- Easier Digestion: Soaking beans helps remove oligosaccharides, which can cause gas and bloating. Pressure cooking can also aid in this process.
- Improved Appearance: Soaked beans plump up evenly while cooking, resulting in a more visually appealing dish. However, avoid soaking with baking soda as it may cause the skins to fall off during cooking, affecting appearance.
- Faster Cooking: Beans soaked for 8 to 12 hours cook in half the time compared to un-soaked beans.
Ultimately, whether to soak or not is your choice. Below, I’ll provide instructions for both methods in the recipe card.
Why Are My Chickpeas Still Hard After Cooking?
If your chickpeas are still hard after cooking, it might be because they are old or stored improperly, which makes them difficult to soften. Make sure to check the expiration date and store them in a cool, dry place. Also, hard water can affect cooking, so try using filtered water. Finally, ensure you’re cooking them long enough and using the correct pressure settings on your Instant Pot.