Instant Pot Garbanzo Beans (aka Chick Peas)
Instant Pot chickpeas are cheap, easy, and a great way to batch prep without soaking. Use them in soups, stews, salads, or straight into hummus. Bonus: no BPA-lined cans lurking in the pantry.
Servings 10 1/4 cup servings
Calories 146kcal
Ingredients
- 2 cups dried chickpeas approximately 1lb
- 4 cups water
Instructions
- Get prepped: Rinse 2 cups dried chickpeas in a fine mesh strainer to remove any dust or debris.
- Load the Instant Pot: Add the rinsed chickpeas to the pot, then pour in 4 cups water.
- Cook: Secure the lid and set the Instant Pot to Manual or Bean setting. Cook on high pressure for 50 minutes.
- Natural pressure release: Let the pressure release naturally. This takes about 15 minutes. Carefully remove the lid once the pin drops.
- Drain and rinse: Drain any remaining liquid and give the chickpeas a quick rinse. They're ready to use or store!
Notes
How much does this make?
Roughly 3 to 3½ cups of cooked chickpeas, which is about the same as two standard 15 oz cans.
- No soak needed! Seriously - just rinse and cook. No overnight prep required.
- Salt after cooking if you're using the chickpeas in recipes like hummus or salads. Adding salt before pressure cooking can toughen the skins.
- Customize the flavor. Add bay leaves, garlic cloves, or a chunk of onion to the pot before cooking for extra depth.
- Batch it. Freeze extras in 1½-cup portions (the equivalent of one can).
- Cook time affects texture. For firmer chickpeas (great in salads), cook 35–40 minutes with full natural release. For creamy hummus? Stick to 50 minutes.
Nutrition
Calories: 146kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 350mg | Fiber: 7g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
