AuthorLeah St John, CHN
RatingDifficultyBeginner

Here are two easy methods for cooking dried chickpeas in the Instant Pot. Soaked or unsoaked, they have a wonderful texture, perfect for topping salads, adding to a curry or stew, or making hummus. They only take a little bit of prep, and then the Instant Pot does the rest!

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Yields1 Serving
Prep Time5 minsCook Time1 hr 20 minsTotal Time1 hr 25 mins

 1 cup dried chickpeas
 3 cups waterplus extra for soaking and rinsing
 ½ tsp Himalayan salt*optional, see notes
 1 tsp apple cider vinegarfor soaked chickpeas only

Unsoaked Chickpeas
1

Rinse the chickpeas with cool water, and then add them to the Instant Pot along with the water and salt.

2

Put the lid on the Instant Pot, close it, and turn the steam release valve to the Sealing position. Press the manual button and pressure cook at high pressure for 60 minutes.

3

When they are done cooking let the pressure naturally release for 20 minutes, then carefully turn the steam release valve to the Venting position to release the remaining pressure.

4

When the float valve has dropped, carefully remove the lid and make sure the chickpeas are fully cooked by mashing one against the side of the pot. Scoop out the cooked chickpeas with a slotted spoon or small sieve into a glass container if not using immediately. Once cooled, cover and store in the fridge for up to 4 days.

Soaked Chickpeas
5

To a bowl, add the dried chickpeas, 1 tsp apple cider vinegar, and enough water to cover the chickpeas by at least 2-3 inches. Cover, and refrigerate for 8 hours - overnight.

6

Drain and rinse the chickpeas with cool water, and then add them to the Instant Pot along with the water and salt.

7

Put the lid on the Instant Pot, close it, and turn the steam release valve to the Sealing position. Press the manual button and pressure cook at high pressure for 20 minutes.

8

When they are done cooking let the pressure naturally release for 20 minutes, then carefully turn the steam release valve to the Venting position to release the remaining pressure.

9

When the float valve has dropped, carefully remove the lid and make sure the chickpeas are fully cooked by mashing one against the side of the pot. Scoop out the cooked chickpeas with a slotted spoon or small sieve into a glass container if not using immediately. Once cooled, cover and store in the fridge for up to 4 days.

Notes
10

Using 1 cup of dried chickpeas will result in about 3 cups of cooked chickpeas.

11

For reference, 1 1/2 cups of cooked chickpeas is about equivalent to a 15oz can of chickpeas.

12

The soaked chickpeas tend to be softer, and the unsoaked chickpeas have more of a "bite".

13

Depending on how old your dried chickpeas are, cooking time may slightly vary.

14

Soaking the chickpeas will make them easier to digest, as doing so decreases the activity of enzyme inhibitors.

15

*Adding salt to the chickpeas while they cook helps them hold their shape a little better.

Category

Ingredients

 1 cup dried chickpeas
 3 cups waterplus extra for soaking and rinsing
 ½ tsp Himalayan salt*optional, see notes
 1 tsp apple cider vinegarfor soaked chickpeas only

Directions

Unsoaked Chickpeas
1

Rinse the chickpeas with cool water, and then add them to the Instant Pot along with the water and salt.

2

Put the lid on the Instant Pot, close it, and turn the steam release valve to the Sealing position. Press the manual button and pressure cook at high pressure for 60 minutes.

3

When they are done cooking let the pressure naturally release for 20 minutes, then carefully turn the steam release valve to the Venting position to release the remaining pressure.

4

When the float valve has dropped, carefully remove the lid and make sure the chickpeas are fully cooked by mashing one against the side of the pot. Scoop out the cooked chickpeas with a slotted spoon or small sieve into a glass container if not using immediately. Once cooled, cover and store in the fridge for up to 4 days.

Soaked Chickpeas
5

To a bowl, add the dried chickpeas, 1 tsp apple cider vinegar, and enough water to cover the chickpeas by at least 2-3 inches. Cover, and refrigerate for 8 hours - overnight.

6

Drain and rinse the chickpeas with cool water, and then add them to the Instant Pot along with the water and salt.

7

Put the lid on the Instant Pot, close it, and turn the steam release valve to the Sealing position. Press the manual button and pressure cook at high pressure for 20 minutes.

8

When they are done cooking let the pressure naturally release for 20 minutes, then carefully turn the steam release valve to the Venting position to release the remaining pressure.

9

When the float valve has dropped, carefully remove the lid and make sure the chickpeas are fully cooked by mashing one against the side of the pot. Scoop out the cooked chickpeas with a slotted spoon or small sieve into a glass container if not using immediately. Once cooled, cover and store in the fridge for up to 4 days.

Notes
10

Using 1 cup of dried chickpeas will result in about 3 cups of cooked chickpeas.

11

For reference, 1 1/2 cups of cooked chickpeas is about equivalent to a 15oz can of chickpeas.

12

The soaked chickpeas tend to be softer, and the unsoaked chickpeas have more of a "bite".

13

Depending on how old your dried chickpeas are, cooking time may slightly vary.

14

Soaking the chickpeas will make them easier to digest, as doing so decreases the activity of enzyme inhibitors.

15

*Adding salt to the chickpeas while they cook helps them hold their shape a little better.

Instant Pot Chickpeas (Soaked + Unsoaked)