Instant Pot Chickpeas (No Soaking Required)

Rinse the chickpeas and remove any debris, then drain well.

Transfer chickpeas to a 6-quart instant pot and add 6 cups water or enough to cover the chickpeas by 1-inch of water. Add 1 tsp salt.

For slightly lightly chewy chickpeas (used for salad): Cook on high pressure for 45 minutes followed by a 10 minute natural pressure release.

For Soft and Tender Chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes followed by a 15 minute natural pressure release.

If your chickpeas aren’t soft enough, you can cover and pressure cook another 5 minutes followed by a manual pressure release.