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Ever soaked chickpeas overnight, only to find them still hard as pebbles the next day? Well, I've been there! Until I stumbled upon this remarkable trick for cooking chickpeas in the Instant Pot. No overnight soaking, no hours of boiling. Just simple, soft, perfectly cooked chickpeas in less than an hour. It's a game-changer, trust me. Give it a go, and you'll never look back.
Ingredients for Delicious Instant Pot Chickpeas
- Chickpeas: Nutritious legume high in protein and fiber, essential for the base of this recipe.
Essential Tools for Making Instant Pot Chickpeas
- Instant Pot: Essential for pressure cooking the chickpeas quickly and efficiently.
- Water: Needed to cook the chickpeas in the Instant Pot and ensure they are fully submerged.
- Salt: Adds flavor to the chickpeas and enhances their taste.
Instant Pot Chickpeas Recipe: Simple & Tasty
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 2 cups dried chickpeas
- 6 cups water
- Salt to taste
Instructions:
- Rinse the chickpeas under running water.
- Place the chickpeas in the Instant Pot and add water.
- Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Allow natural pressure release for 10 minutes, then do a quick pressure release.
- Drain the chickpeas and season with salt to taste.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Chickpea Curry Recipe
Meal Prep and Storage Tips for Instant Pot Chickpeas
Make Ahead Instructions
- Cook the chickpeas as per the recipe instructions.
- Allow the chickpeas to cool completely.
- Store in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions
- Cook the chickpeas as per the recipe instructions.
- Allow the chickpeas to cool completely.
- Place in a freezer-safe container or bag.
- Freeze for up to 3 months.
Chickpeas are a great source of plant-based protein and fiber, making them a nutritious addition to vegetarian and vegan diets.
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