Instant Pot Black Chickpeas { No Soak | Presoaked Options }

Instant Pot Black Chickpeas { No Soak | Presoaked Options } by DK on Sep 9, 2020

Easy Instant pot Black Chickpeas | Cook Presoaked Black Chickpeas Instant pot | How to cook Black Chickpeas in Instant Pot after Soaking

While the regular (white) chickpeas is popular the world over, I grew up being more familiar with its darker cousin "Kala Channa" (Hindi term translates to "Black Chickpeas") in India. Back home these were the desi variety while the white chickpeas was called kabuli. Smaller and more robust, these are nuttier than their white counterpart. They do not get mushy when cooked but remain firm (yet soft) since they absorb way less liquid while cooking. They also take longer to cook than white chickpeas. They are "meatier" and more nutritious comparatively providing more fiber, vitamins and minerals with a lower glycemic index. Hence, its no wonder this is more prized back home in my mom's kitchen who especially sprouted it to make sundal and added it to her sambars/kootu etc

Few days back when I received a query from Nilima (in my Instant Pot Pinto Beans post) regarding cooking these in Instant pot, I was intrigued. I had yet to try them ( I have always used pressure cooker) since I could not find these in the stores (may cos of pandemic?). But as luck would have it, I found some in my last visit to my local Indian store and experimented few times. I had to adjust timing couple of times but I found that these cook perfectly well in 15 min (just pressure cooking time). Is it faster than regular pressure cooker timing? Nope. But as far as hands on time is concerned, Instant pot is better.

Like I have already mentioned in my other Instant Pot posts, I am loving the fact that I can make a huge batch and freeze them for later use. They come handy is so many ways - in soups, as filling for parathas, added to pulao/biryani, as a dip, in chaats - like bhel puri or just enjoy them, lightly seasoned, as a snack.

Cook time: 15 to 30 min
Prep time: 4 to 8 hours
Yields: Around 4 cups

Ingredients

2 cups Brown/Black Chickpeas (Kala Channa)
1 tsp salt , or to taste

Method

1. Instant pot enables one to forgo soaking and cook the legumes right away. But if you ask me, its always a better option to soak since it helps not only for better digestion but also enables superior absorption of nutrients. I have soaked this overnight, but 4-6 hours is also good enough.

2. Drain the water and rinse well.

3. Add it to your Instant Pot along with salt. You can use other seasonings as well like bay leaf, garlic etc.

4. Add water. I add enough to cover it. Since its already soaked, it doesn't need much water.

If using unsoaked chickpeas: Use 5 cups water.

5. I think I used just under 3 cups water to my soaked chickpeas.

6. Close the Instant pot. Make sure to set Venting Knob to the Sealing Position before starting.

7. Pressure cook it for 15 minutes.

Unsoaked Black Chickpeas: You would need to double the time - around 30 minutes. Soaking really helps to improve its texture and cooker faster.

Note: Older chickpeas will take longer to cook. Since its hard to find out the age by just looking at them, you would need to test it your batch in order to make adjustment (increase 10 minutes pressure cooking time) , if needed, for the next round.

8. It would take around 10 minutes for the pressure to build. Then once the cooking is done, let the pressure release naturally - another 15 minutes.

9. Release any remaining pressure, if any, and open the lid.

10. If you noticed, the cooked chickpeas have retained their shape ( very hard to get them mushy!). If you are able to press the chickpeas with your finger, then its cooked. If you feel its still hard, then cook it another 10 minutes.