Instant Pot Chickpeas (No Soaking Required)
Total Time
1 hr
Prep Time
5 mins
Cook Time
45 mins
Rating
4.98 out of 5 stars
(41)
Ingredients
6 cups
- 1 lb dried chickpeas, 2 cups
- 6 cups water
- 1 tsp fine sea salt, optional
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Preparation
Step 1
Rinse the chickpeas and remove any debris, then drain well.
Step 2
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.
Step 3
For slightly lightly chewy chickpeas (used for salad): Cook on high pressure for 45 minutes followed by a 10 minute natural pressure release.
Step 4
For Soft and Tender Chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes followed by a 15 minute natural pressure release.
Step 5
If your chickpeas aren’t soft enough, you can cover and pressure cook another 5 minutes followed by a manual pressure release.
Step 6
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Chef's notes
If your chickpeas aren’t soft enough, you can cover and pressure cook another 5 minutes followed by a manual pressure release.
Peeling the chickpeas is optional but recommended for smoother hummus.
