{"id":43163,"date":"2021-07-24T16:35:23","date_gmt":"2021-07-24T22:35:23","guid":{"rendered":"https:\/\/www.pressurecookingtoday.com\/?p=43163"},"modified":"2021-07-25T22:34:05","modified_gmt":"2021-07-26T04:34:05","slug":"instant-pot-chickpeas","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/instant-pot-chickpeas\/","title":{"rendered":"Instant Pot Chickpeas"},"content":{"rendered":"\n

Making Instant Pot Chickpeas<\/strong> is the easiest way to make soft and tender beans from dried, with or without soaking. <\/p>\n\n\n\n

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\u2764\ufe0f Why You\u2019ll Love This Recipe: <\/strong>Your homemade hummus<\/a>, falafel, grain bowls, and other vegetarian meals will taste fresher, creamier, and all around better when you cook your own chickpeas. And the Instant Pot makes the process fast, easy and hands-off. <\/p>\n\n\n\n

We love hummus around here for sandwiches, appetizers, and kid-friendly snacks. And once we started making our own hummus using chickpeas cooked in the Instant Pot, we realized how much creamier and better it tasted. <\/p>\n\n\n\n

Give this easy cooking method a try next time you\u2019re making garbanzo beans, and you\u2019ll see what we mean!<\/p>\n\n\n\n\n\n\n\n

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How to Make Instant Pot Chickpeas<\/h2>\n\n\n\n\n\n

This Instant Pot Chickpea recipe<\/strong> will work in any brand of electric pressure cooker, including the Instant Pot<\/a>, Ninja Foodi<\/a>, or Power Pressure Cooker XL<\/a>. <\/p>\n\n\n\n

There are two methods to cooking chickpeas from dried, and you can do them both with your pressure cooker: the soaking method and the no-soak method. <\/p>\n\n\n\n

Soaking requires a bit of planning because the beans have to sit in water in the Instant Pot overnight. It shortens the cooking time by a bit the next day. <\/p>\n\n\n\n

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With Soaking<\/h3>\n\n\n\n

If you plan ahead, you can set your chickpeas to soak the night before. This helps soften up the beans as they absorb water. They will also expand quite a bit. So check them regularly and make sure they\u2019re fully submerged in water the entire time. <\/p>\n\n\n\n

The next day, before cooking, make sure you drain out the soaking water and rinse the chickpeas well. There\u2019s a lot of built-up starch in that water that will affect the flavor of your beans. <\/p>\n\n\n\n

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Unsoaked Method<\/h3>\n\n\n\n

With the no-soak method, you simply dump the chickpeas and water into your pressure cooker, seal it up and let it do it\u2019s thing. The cooking time is about 15 minutes longer under pressure than with the soaking method. <\/p>\n\n\n\n

Because soaking removes some of the starch on the beans, some people prefer the taste and texture of soaked chickpeas vs. unsoaked. But if you\u2019re in a pinch or forgot to soak overnight, you\u2019ll still get tender and creamy garbanzos using the no-soak method. <\/p>\n\n\n\n

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Storing Chickpeas<\/h2>\n\n\n\n

You can store cooled cooked chickpeas in an airtight container in the fridge for up to four days. <\/p>\n\n\n\n

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How to Serve Chickpeas<\/h2>\n\n\n\n

We\u2019re partial to turning chickpeas into light and fluffy hummus. You can use our Instant Pot Hummus recipe or our quick hummus recipe from Barbara Bakes. <\/p>\n\n\n\n

Of course, there are hundreds of ways to serve up your home-cooked chickpeas, like:<\/p>\n\n\n\n