Instant Pot Chickpeas

Name: Instant Pot Chickpeas
Prep time: 6 min
Cook time: 23 min
Total time: 29 min
Ingredients: 1 cup dry chickpeas; 1 tsp baking soda ((helps soften the beans)); ~3 cups water; ~2 - 2 ¼ cups water ((just enough water to cover the chickpeas)); 1/4 white onion ((leave whole, don’t dice)); 2 cloves garlic, peeled; 1 Tbsp olive oil ((if oil-free, omit)); 1 handful fresh herbs ((we prefer thyme or rosemary)); 1 healthy pinch each sea salt and black pepper

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Prep Time: 6 minutes

Cook Time: 23 minutes

Total: 29 minutes

Servings: 3

Author : Minimalist Baker

instant pot chickpeas

Ingredients

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1 cup dry chickpeas1 tsp baking soda ((helps soften the beans))~3 cups water~2 - 2 ¼ cups water ((just enough water to cover the chickpeas))1/4 white onion ((leave whole, don’t dice))2 cloves garlic, peeled1 Tbsp olive oil ((if oil-free, omit))1 handful fresh herbs ((we prefer thyme or rosemary))1 healthy pinch each sea salt and black pepper

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Instructions

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Step 1

Add chickpeas and baking soda to a bowl and cover with cool water by about 3 inches (ensuring they’re well submerged). Soak overnight, or for at least 6-8 hours at room temperature.

Step 2

Drain and rinse chickpeas well, then add to Instant Pot and cover with just enough water to submerge (as original recipe is written, we found 1 cup soaked chickpeas to require ~2 - 2 ¼ cups water).

Step 3

For more flavor, add onion, garlic, oil, salt, and pepper.

Step 4

Pressure cook on high for 15 minutes, or up to 17-18 minutes for super buttery, tender chickpeas. For chickpeas with some bite, try 13-14 minutes. NOTE: If you soaked your chickpeas for longer than 8 hours (for instance, overnight or 10+ hours), you can likely cook your chickpeas even faster (anywhere from 12-14 minutes).

Step 5

Quick release* (always being careful of the steam). We prefer picking out the onion, garlic, and herbs before serving. Drain off any excess cooking liquid as well. You can also reserve the cooking liquid as it's quite flavorful and can be added to soups and stews (though we don't believe it would be effective for using as aquafaba).

Step 6

These beans are ready to enjoy! We find them especially well suited for things like our Chickpea Buddha Bowl, Hummus From Scratch, or 1-Pot Curried Chickpea Soup! Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer for up to 1 month.