Instant Pot Dry Chickpeas Recipe (No Soak)
Instant Pot chickpeas are soft, buttery, and soak up flavor like a dream. Toss in your ingredients, press a button, and you’ve got perfectly cooked chickpeas ready for salads, soups, hummus, or whatever dish you’ve got planned. Make them once and you’ll never go back.
Servings: 3
Calories: 254kcal
Ingredients
- 1 cup dried chickpeas rinsed and sorted
- 1/2 medium onion with the skin on red, white or yellow, not chopped up but kept as a half
- 1/2 teaspoon salt
- 1 cup vegetable broth or broth of choice, or water (you can add 2 stock cubes)
- 2 cups water
Instructions
- Add all of the ingredients to the Instant pot.1 cup dried chickpeas, 1/2 medium onion with the skin on, 1/2 teaspoon salt, 1 cup vegetable broth, 2 cups water
- Make sure the the steam vent is set to "sealed" and pressure cook on high for 50 minutes.
- If you're making chickpeas for salad or falafel and need them to have a bit of bite, let the steam out by immediately flicking thee seal to "venting". For softer chickpeas when making hummus, allow the beans to sit in the pot for 15 minutes before letting the steam out by flicking the seal to "venting".
- Carefully remove the lid and check on the chickpeas. Mine are always perfectly cooked at this point, but if yours are sill a little too hard, pop the lid back on and cook on high pressure for an additional 5-10 minutes, opening the steam vent immediately following the cook time.
- Remove the onion and strain the excess liquid. This liquid can be used in soups, stews, and hummus.
- Dig in and enjoy!
Notes
- No soaking needed: Dried chickpeas go straight into the pot, which makes this perfect for last-minute prep.
- Leave the onion skin: It adds color and richness to the cooking liquid without any extra effort.
- Watch the liquid: Chickpeas should be fully submerged before cooking. If they aren’t, add a little more water.
- Cool completely: Let them cool before storing so they don’t get mushy in the fridge.
- Freeze in portions: Freeze in 1 to 2 cup portions so you can grab just what you need for any recipe.
- Save that broth: The leftover cooking liquid is full of flavor and nutrients - use it in place of water in soups or sauces.
Storage instructions:
- Refrigerator: Store cooked chickpeas in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze in zip-top bags or containers for up to 3 months.
- Cooking liquid: Freeze separately in ice cube trays or small containers for easy use in soups and stews.
- Reheat: Warm gently on the stove or in the microwave with a splash of water or broth to keep them soft.
Nutrition
Calories: 254kcal | Carbohydrates: 43g | Protein: 13g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 726mg | Potassium: 610mg | Fiber: 12g | Sugar: 9g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 4mg