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Instead of buying canned chickpeas, I use my Instant Pot to cook them from dry. I don’t need to soak them ahead of time, and I can keep the fresh cooking liquid for different uses (like subbing for chicken broth!). If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.
Ingredients
- 1 cup dry chickpeas (garbanzo beans)
Directions
Step 1
Pour chickpeas into a multi-functional pressure cooker (such as Instant Pot). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 36 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain chickpeas and let cool.
Cook’s Notes:
Cook time can range from 35 to 40 minutes. Choose the shorter time if the chickpeas will be going into soup (since they will keep cooking). Choose the longer time if the chickpeas are going into finished dishes like salads.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 146 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat0g | 2% |
| Sodium10mg | 0% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber7g | 25% |
| Total Sugars4g | |
| Protein8g | |
| Vitamin C2mg | 8% |
| Calcium42mg | 3% |
| Iron3mg | 14% |
| Potassium350mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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