When I first bought my instant pot it stayed in the box for months. I’m sure many of you can relate! It was one of those appliances that I wanted, but really didn’t need. Or so I thought. I made a few dishes and didn’t have the best success so I was ready to ditch it, until I used it to cook chickpeas, dhal, and Caribbean soup (with root vegetables). What a total game changer! I couldn’t believe the tenderness, especially for dried beans. Cooking chickpeas in the instant pot is my go-to method now. All you have to do is add water, press a button and walk away. Could it get any easier?!
Aside from the instant pot yielding tender results, I love how easy it is to eliminate the soaking part of the equation. If you’ve never cooked dried chickpeas before – typically the beans have to be soaked in water for a long period of time, then boiled before it’s ready for use. I love the texture and taste of dried chickpeas, but the reality is there is a lot of waiting time. A pound of dried chickpeas can take over an hour to cook on the stove top (without soaking first). And I don’t always remember to soak the chickpeas the night before. On Saturday mornings when I want to make a batch of boil & fry channa for breakfast, I’ll reach for two cans because it’s quick and convenient. Not anymore!
If you haven’t used your instant pot as yet, hopefully this easy method for cooking chickpeas will encourage you to get it out the box!
Important measurements and info
Sometimes you’ll want to cook a lot of of chickpeas, sometimes a little. Here’s a helpful guide on measurements.
- 1lb dried chickpeas = about 6 cups cooked, which is about four 15oz cans
- For every 1 cup of beans, 3 cups of water is enough for cooking
- 8oz dried beans will yield about 3 cups cooked, that could serve 3-4 people.
- Raw chickpeas takes 50 minutes to cook with a 10 minute natural release.
- Chickpeas that were soaked overnight or 6+ hours take 25-30 minutes on high pressure.
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Below is the instant pot I am currently using. It is perfect for a family of 4-6.
How to use or store chickpeas after cooking
After beans are cooked, strain it and if you’d like, reserve the liquid. Water you’ve cooked beans in is known as aquafaba. There are many amazing recipes you can make from aquafaba. It’s actually a great egg replacer. Check out this list from Vegan Society for more ideas.
Use chickpeas straight from the instant pot in whatever dish you’re cooking, or wait for them to cool off and parcel into freezer bags. Alternatively, you may refrigerate in an airtight container for up to 3-5 days.
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How to cook dried chickpeas in the Instant Pot
Ingredients
- 1lb dried chickpeas
- 6 cups water
Instructions
No-soak method:
- Rinse dried beans, Remove any foreign objects. Add beans to instant pot bowl and pour in 6 cups water. Cover with lid and set vent valve to "sealing". Select "pressure cook" set time for 50 minutes.
- After 50 minutes, let the pressure release naturally by leaving it alone. When your screen reads "LO:10" use the handle of a spoon to turn the valve to "venting."
- Allow the steam to release completely until silver weight drops down. Open lid, chickpeas are ready for use.
Pre-soaked method:
- Cover the beans with enough water to come ⅓ of the way up the bowl. Soak beans for 6+ hours. When ready, drain water and transfer beans to an instant pot bowl.
- Pour in 6 cups water. Cover with lid and set vent valve to "sealing". Select "pressure cook" set time for 10 minutes.
- After 10 minutes, let the pressure release naturally by leaving it alone. When your screen reads "LO:15" use the handle of a spoon to turn the valve to "venting."
- Allow the steam to release completely until silver weight drops down. Open lid, chickpeas are ready for use.
Notes
1lb dried chickpeas = about 6 cups cooked, which is about four 15oz cans.
For every 1 cup of beans, 3 cups of water is enough for cooking.
8oz dried beans will yield about 3 cups cooked, that could serve 3-4 people.
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Selina says
I can’t wait to see more IP recipes 😉
Jenna says
I’m glad this is can be done in IP. I usually do the blackeye beans in IP but scared of Channa in the IP. I will be trying this soon! I can’t wait for more IP recipes. Thanks for another great recipe.
Alica says
Hope you enjoy, it cooks perfectly! Thanks for your comment.