Instant Pot® Chickpeas
Instead of buying canned chickpeas, I use my pressure cooker to cook them from dry. I don't need to soak them ahead of time, and I can keep the fresh cooking liquid for different uses (like subbing for chicken broth!) If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.
Recipe Summary
Ingredients
Directions
Cook's Notes:
Cook time can range from 35 to 40 minutes. Choose the shorter time if the chickpeas will be going into soup (since they will keep cooking). Choose the longer time if the chickpeas are going into finished dishes like salads.
Cooked beans freeze well! Pour cooled beans into an airtight container with some of the cooking liquid. Leave room at the top for expansion; cover with the lid and freeze. Or pour into a heavy-duty zip-top bag with some of the cooking liquid. Seal and place on a plate to freeze flat. Once frozen, the flat bags are easier to store.