Instant pot chickpeas (no soaking)


So make pot chickpeas instantly – you don't have to soak! Cooking your chickpeas from scratch will save you money and taste much better than canned.

Instant Pot makes it incredibly simple to cook ingredients that usually take a long time. We love to cook Instant pot of spaghetti pumpkin and Finished sweet potatoand these instant pot chickpeas repeat themselves too!

Bowl of cooked instant pot chickpeas

This year I'm making chickpeas from scratch in Nohut instead of using canned chickpeas to reduce our kitchen waste. Not only is it super simple to cook and freeze, it also tastes a lot better than canned chickpeas.

It would also save us money – a £ 4 chickpea bag costs me $ 5.80 (CDN) and about 24 cups or 12 cans of chickpea equivalent !!

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We love instant pot chickpeas because

  • You save us money
  • It tastes better than canned food
  • Thanks to Instant Pot, this is very fast and simple to do
  • If you like me and always forget, you can skip the soaking step!
  • If you don't want to eat chickpeas all month, you can split this recipe in half and cook at the same time

necessary ingredients for cooking chickpeas

How to cook chickpeas in an instant pot

Eating chickpeas in a saucepan is the easiest way to cook them!

  1. Weigh 1 pound chickpea (about 2 1/4 cups if you don't have a kitchen scale)
  2. Choose them for stones or bad chickpeas. Find and remove the gray chickpeas.
  3. Rinse off the chickpeas and add them to the instant pot with water, bay leaf and salt.
  4. Cook for 35 minutes under pressure.
  5. Natural pressure relief for "Al dente" chickpeas for 20 minutes or full pressure relief for softer chickpeas until the stick falls (approx. 40-50 minutes).

Instant pot chickpea scoop with spoon

Food preparation tips

  • half party– If you don't need more than 6 cups of cooked chickpeas, you can split this recipe in two. Use the same cooking time.
  • storage– After cooking, your instant pot chickpeas can be stored in the fridge for 4 days or up to 6 months in the freezer.
  • freezer– Put your chickpeas in preserving jars and fill them with cooking liquid. Allow to cool completely before freezing (open the caps and abandon 1/4 of the jar empty to allow expansion during freezing).
  • ancient beans– If you use ancient beans, cooking may take longer.

Find my instant pot models, glasses and other kitchen appliances my shop!

How do I store cooked chickpeas? Store in a closed container (cover with cooking liquid) in the refrigerator for up to 4 days. Freeze for longer storage! I freeze in the jars (to take into account the expansion, abandon 1/4 of the jar empty and keep the lids closed until they're completely frozen).

Shouldn't I soak the dried beans? Some people swear that soaked chickpeas make digestion easier and reduce gas / gas. I personally saw no difference between the soaked and the non-wetted chickpeas. I am taking this step in favor of simple preparation.

How can I eat my chickpeas? There are many ways to use these chickpeas. Here are my three favorites:

two mason jars frozen with baked chickpeas + chickpeas cooking liquid

More instant pot recipes

Instant Pot Chickpeas Video

Would you like to see exactly how these instant pot chickpeas are cooked? Watch this 1 minute video! More recipe videos can be found here: Youtube channel,

Ready pot chickpeas

Course: dinner

Local cuisine: Immediate crucible

Keyword: gluten-free, alert pot, vegan, vegetarian

calories: 137kcal

Author: Olivia

servings: 6 cups

So make pot chickpeas instantly – you don't have to soak! Cooking your chickpeas from scratch will save you money and taste much better than canned.

preparation time5 min

cooking time40 min

10 min

total time45 min

  • 1 1 pound = 0.45 kg dry chickpeas (about 2 1/4 cups)
  • 6-7 cups water (1.5 inch cap)
  • 1 teaspoon salt
  • 2 bay leaves
  • Rinse out the chickpeas and look for the bad ones or stones.

  • Put all the remaining ingredients in the instant container

  • Cook for 35 minutes under high pressure.

  • Al dente chickpeas– Release pressure naturally for 20 minutes before releasing the remaining pressure.Soft chickpeas– Release pressure naturally until the pen drops (40-50 minutes).

  • Let cool and store completely.

* This makes a large amount (6 cups) of chickpeas! If you want a smaller batch, divide everything (including water) in half, but keep the cooking time the same.

servings: 0.5Cup | calories: 137kcal | Carbohydrates: 22G | Protein: 7G | Fat: 2G | Saturated fat: 0G | Cholesterol: 0mg | Sodium: 300mg | Potassium: 330mg | Life: 6G | Sugar: 4G | Vitamin A: 25II | Vitamin C: 1.5mg | Calcium: 43mg | Iron: 2.4mg



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