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Instant Pot Chickpeas

Instant Pot Chickpeas - Affordable Food Ideas

When I first laid eyes on the Instant Pot, I was skeptical. This gadget seemed like a shiny new toy sitting next to my older, trusty pressure cooker. However, once I brought it home, my cooking life changed forever. 
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Prep Time 5 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 269
Ingredients Method Notes

Ingredients
  

  • 6 cups filtered water
  • 1 bay leaf for a gentle aromatic touch
  • 2 cloves garlic, smashed adds mild depth of flavor
  • 1 pound dried chickpeas about 2 cups
  • 1 teaspoon fine sea salt optional

Method
 

Step 1: Rinse the Chickpeas
  1. First things first, pour those dried chickpeas into a colander and rinse them well under cold water. You want to get rid of any dusty remnants or tiny stones. Trust me; you don’t want to bite into something that your tooth doesn’t agree with!
Step 2: Prepare the Instant Pot
  1. Next up, grab your Instant Pot. Add the rinsed chickpeas, filtered water, smashed garlic, and the bay leaf. If you're opting for salt, toss that in too. Just remember, you can always add more salt later, but you can’t take it out!
Step 3: Set the Instant Pot
  1. Secure the lid on your Instant Pot. Make sure the valve is set to the sealing position. Choose the manual function and set the timer for 35 minutes. Yes, you read that right—35 minutes to chickpea perfection!
Step 4: Natural Pressure Release
  1. Once the cooking time is up, let the pressure release naturally for about 10 to 15 minutes. This step is crucial; it lets those chickpeas continue cooking gently without overcooking. When you can, carefully move the valve to the venting position to release any remaining steam.
Step 5: Drain and Store
  1. Once all the pressure has been released, remove the lid. Drain the chickpeas and discard the bay leaf and garlic. And there you have it! A pot full of fluffy chickpeas ready for your next culinary adventure.

Notes

  • Soaking is optional: Some prefer soaking chickpeas overnight to save cooking time, but I’ve found the Instant Pot cooks them beautifully without soaking.
  • Adjust cooking time: If you like chickpeas a bit firmer, reduce your cooking time by 5 minutes. If you want them softer for pureeing, add 5 minutes.
  • Experiment with spices: Toss in spices like cumin or paprika before cooking to infuse the chickpeas with flavor.
  • Store leftovers correctly: If you have any leftovers, store them in an airtight container in the fridge for up to five days.
  • Don’t toss the cooking liquid: That pot liquor is liquid gold! Use it in soups or stews for extra flavor.