Instant Pot Chickpeas

Instant pot chickpeas are an easy and convenient way to get perfectly cooked chickpeas that you can use in any recipe. Once you've learned how to make chickpeas in the instant pot, you'll never use canned chickpeas again, I promise! Both soak and non-soak methods included.

Course Vegetarian

Cuisine Indian

Keyword cooked chickpeas, instant pot chickpeas, no soak chickpeas

Cook Time 1

Total Time 1

Servings

Calories 364kcal

Author Saima Zaidi

Equipment

6-quart Instant Pot Duo

Ingredients

2 cups dry chickpeas
4 cups water
1 teaspoon salt optional

US Customary - Metric

Instructions

Preparation (optional)

Soak the chickpeas in 2 cups water in a steel container for 8-10 hours or overnight. In the morning, drain the water, rinse the chickpeas and proceed with the recipe.

Cooking

Put the chickpeas in the steel insert of your instant pot.
Add water and salt (if using) and secure the lid. Make sure the steam release handle is on sealing. Press the pressure cooking button on high pressure ('manual' button in older models) and set the time. 30 minutes for soaked chickpeas and 50 minutes for unsoaked chickpeas.
When the timer beeps, wait for 10 minutes, then release pressure. Open the pot and stir the chickpeas once. They are ready to be used in your favourite recipe!

Notes

The ratio for chickpeas to water is 1:2 in the instant pot. You can increase or decrease the quantity of chickpeas according to this ratio.

Nutrition