Instant Pot Chickpeas { No Soak | Presoaked Options }

Instant Pot Chickpeas { No Soak | Presoaked Options } by DK on Aug 26, 2020

Presoaked Chickpeas Instant Pot | Instructions and Time to cook Chickpeas in Instant Pot

I never meant to own an Instant Pot. I saw it as another gadget that would gather dust and clutter my kitchen cabinet. Inspite of being an avid baker, it took me 6 years to get a Kitchen Aid Stand Mixer since I was content with my hand mixer. Yes, I am THAT kind of person. But as I already mention in my Instant Pot Kidney Beans post, Instant Pot happened in my kitchen and I am glad ( and how!). Its pretty much hands free and very reliable.

I make a big batch and freeze them for long term usage without having to make any advance planning. Cooked beans play a huge role in a vegetarian kitchen and having these all ready to go is such a blessing! I am not for canned anything (as much as possible - I make exceptions for coconut milk/ condensed milk but use them sparingly!) We live in a world where we seem to walk on egg shells with every step. The more I read the news, the more stressful it gets - to the point I feel astounded that I am still alive! Between being cautious and not losing my life over every little thing, I strive to take a balanced approach that includes making my own beans. Instant pot just made it easier.

Cook time: 15 to 30 min
Prep time: 15 to 30 min
Yields: Around 6 cups of cooked beans (if using 2 cups dry beans) or 12 cups if using 4 cups of dry beans

Ingredients

1 lb (or about 21/4 cups) dry Chickpeas
6 cups water

Optional Seasoning Ideas

1 tsp Himalayan Pink Salt or to taste
Few Springs Epazote or Bay Leaf
1 whole head Garlic, lightly crushed
1 medium Onion

Method

1. Wash the chickpeas well. Soak it overnight. I like to use lemon juice/apple cider vinegar (with the mother) while soaking. I use about 1 tsp for every cup of beans. Its optional but I would recommend it since it aids digestion. Once soaked, rinse it well under cold water.

2. Add it to the Instant Pot and add water just enough to cover the chickpeas. Since it is presoaked, it won't need much water. But if its dried I would suggest adding around 6 cups water for every pound of beans (about 2-1/4 cups).

Note: Since I own a 6Qt Duo, I soaked 4 cups of chickpeas and loaded the Instant pot with it covering it with water till the chickpeas is immersed. The contents should not exceed the marking inside your Instant pot. The pictures here are for this amount.

3. Add seasoning of your choice. If you intent to make Aquafaba, then I would suggest skipping seasoning the water.

Note: For my soaked 4 cups of chickpeas, I used 2 tsp of salt and few sprigs of Epazote to aid digestion. Alternatively you can use couple of Bay Leaves instead of Epazote.

4. Close the lid and turn the pressure valve to Sealing

5. and pressure cook for 6 minutes and natural release at 15 minutes. After 15 minutes, release remaining pressure and open the lid.

Note: If using unsoaked chickpeas, I would suggest pressure cooking it 45 minutes and natural release at 15. Release remaining pressure and open the lid.

6. Discard the leaves (or any other seasoning like bay leaf, onion, garlic etc).

7. Check to see if it is completely cooked.

Note: Depending on the age of the beans and/or brand, there might be differences in the cooking time. Older the beans, longer the cooking time. Adjust accordingly.

I make a big batch and hence freeze them. Check out my "How to freeze cooked beans" post for more details. And don't throw away the cooked beans water - it has many uses!