Instant Pot Chickpeas
How to make Instant Pot Chickpeas- no soaking required! Cooking your chickpeas from scratch will save you money and tastes so much better than canned.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 6 cups
- 1 lb dry chickpeas (roughly 2 1/4 cups)
- 6-7 cups water (cover by 1.5 inches)
- 1 teaspoon salt
- 2 bay leaves
Rinse chickpeas and look through to pick out any bad ones or stones.
Add to the Instant Pot with all remaining ingredients
Cook on manual high pressure for 35 minutes.
Al dente chickpeas- Allow pressure to naturally release 20 minutes before releasing remaining pressure.Softer chickpeas- allow pressure to fully naturally release until the pin drops (40-50 minutes).
Cool completely and store.
*this makes a big batch of chickpeas! If you want a smaller batch, cut everything in half (including water), but keep the cook time the same.
Recipe updated on 5/6 2019 to address issues for soaked chickpeas
Serving: 0.5cup | Calories: 137kcal | Carbohydrates: 22g | Protein: 7g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 300mg | Potassium: 330mg | Fiber: 6g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1.5mg | Calcium: 43mg | Iron: 2.4mg