Posted November 7, 2023 by: Admin #Kitchen

Cooking chickpeas in an Instant Pot offers a quicker and more convenient alternative to traditional stovetop methods, eliminating the need for overnight soaking. This means you can savor delicious chickpeas in your preferred Chickpea Salad or homemade Hummus without the necessity to plan a day ahead. Furthermore, you can adjust the cooking process to achieve your desired chickpea texture, whether it’s slightly chewy for salads or very soft for hummus.

The Instant Pot has surged in popularity over recent years, revolutionizing the way we prepare recipes that typically require slow cooking to achieve tenderness. This culinary innovation extends to various dishes, including Instant Pot Beets, Instant Pot Baked Potatoes, and, of course, Instant Pot Chickpeas!

The Genius of Chickpeas in the Instant Pot

Homemade chickpeas not only cost less but also boast a superior taste compared to canned alternatives. The Instant Pot simplifies the process, making it incredibly fast and easy. With no soaking required, the results are tender, creamy, and buttery. A single batch yields enough chickpeas for two rounds of hummus, allowing you to freeze the remainder for future use (see make-ahead tips below).

How to Cook Chickpeas in the Instant Pot

The ingredients and steps are straightforward. You’ll need dried chickpeas or garbanzo beans, water, and salt.

• Rinse the chickpeas and remove any debris or shriveled/bad chickpeas, then drain.
• Add the beans to a 6-quart Instant Pot, ensuring there’s enough water to cover the chickpeas by 1 inch, and add salt.
• For slightly chewy chickpeas (ideal for salads): Cook on high pressure for 45 minutes, followed by a 10-minute natural pressure release.
• For soft and tender chickpeas (perfect for hummus): Pressure cook on high pressure for 50 minutes, followed by a 15-minute natural pressure release.

Pro Tip: If your chickpeas aren’t soft enough, you can cover and pressure cook for an additional 5 minutes, followed by a manual pressure release.

Common Questions

Can I Pre-soak Chickpeas?

Yes, you can pre-soak the chickpeas the night before. Pre-soaked beans will cook much faster. You can cook them on high pressure for just 15 minutes for firm chickpeas or 18 minutes for very creamy and tender chickpeas, followed by a quick pressure release.

How to Sort Chickpeas?

Before cooking, discard any stones and discolored, shriveled, or grey chickpeas, as these indicate spoilage.

Can I Keep the Cooking Liquid?

Retain some of the cooking liquid for storing the beans. You can also use it in hummus or soups to enhance flavor.

Do I Need to Peel the Chickpeas?

Peeling is optional. For recipes where a smoother texture is desired, like hummus, you can peel the chickpeas. Simply transfer drained chickpeas to a bowl of water and rub them between your hands, then skim off the skins.

Are Chickpeas and Garbanzo Beans the Same?

Yes, chickpeas and garbanzo beans are interchangeable terms, referring to a type of legume in the bean family.

How to Serve Chickpeas

While our favorite ways to enjoy chickpeas include adding them to Chickpea Salad, soups, and making homemade hummus, the creativity of home chefs knows no bounds. We’d love to hear how you incorporate chickpeas into your culinary creations in the comments below.

• Chickpea Salad: Enhance your salads with cooked chickpeas, providing protein, a delightful nutty flavor, and a satisfying crunch.
• Soups: Use them in soups as you would any other beans.
• Hummus: Elevate your hummus game with homemade chickpeas, courtesy of the Instant Pot.

Make-Ahead

For Refrigerator Storage, allow the beans to cool to room temperature, then transfer them to an airtight container, including a small amount of cooking liquid, and store them for 3-5 days.

To Freeze, place cooled chickpeas along with some liquid in a freezer-safe zip bag, remove air, and seal tightly. Freeze them flat for quicker thawing, with a storage duration of 2-3 months. It’s a good practice to portion them for your intended use upon thawing, such as freezing half for future hummus batches.

In summary, Instant Pot Chickpeas outpace traditional stovetop cooking, eliminating the need for overnight soaking. Tailor the cooking process to achieve your preferred chickpea texture, whether you’re opting for a chewy consistency for salad or a soft, creamy texture for hummus.

• Rinse the chickpeas and remove any debris, then drain them thoroughly.
• Transfer the chickpeas to a 6-quart Instant Pot, add 6 cups of water, or enough to cover the chickpeas by 1 inch, and add 1 tsp of salt.
• For slightly chewy chickpeas (ideal for salad): Cook on high pressure for 45 minutes, followed by a 10-minute natural pressure release.
• For Soft and Tender Chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes, followed by a 15-minute natural pressure release.*

*Tip: If your chickpeas aren’t soft enough, you can cover and pressure cook for an additional 5 minutes, followed by a manual pressure release.