Instant Pot Chickpeas Recipe

Perfectly cooked chickpeas, versatile for salads or hummus, ready in just over an hour with the help of your Instant Pot.

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Course: Side Dish

Cuisine: Middle Eastern

Prep Time: 10

Cook Time: 45

Natural Pressure Release Time: 10

Total Time: 1 5

Calories: 275kcal

Author: Austin Carter

Servings: Cup

Equipment

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Instant Pot (6-quart)
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Measuring Cups
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Measuring Spoons
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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

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