Description
Instant pot chickpeas soaked overnight yield a creamy, tender texture with short cook times and easy prep. Perfect for hummus, salads, or stews.
Ingredients
1 cup dried chickpeas (soaked 8–12 hours)
3 cups water
1 bay leaf (optional)
1 clove garlic or ½ onion (optional for flavor)
Instructions
1. Rinse soaked chickpeas thoroughly and discard soak water.
2. Add chickpeas and 3 cups fresh water to Instant Pot.
3. Add bay leaf or garlic/onion if using.
4. Seal lid and set to High Pressure.
5. Cook for 8–10 minutes (firm), 10–12 minutes (tender/soft).
6. Allow 10–15 minutes of natural pressure release.
7. Drain chickpeas and store or use immediately.
Notes
Do not salt before cooking to avoid tough skins.
Use longer cook time and full natural release for extra-soft chickpeas (e.g. for hummus).
Store cooked chickpeas up to 5 days in the fridge or freeze for 3 months.
- Prep Time: 12 hours
- Cook Time: 10 minutes
- Category: Beans & Legumes
- Method: Pressure Cooking
- Cuisine: Global