Step 1

If you think the chickpeas you have isn’t clean, clean it. Pick any stones or debris it might have, and rinse it. I skipped rinsing.

Step 2

Add chickpeas to your pot. Pour in water.Jo’s Tip: There is also another reason why I don’t add salt while cooking dried beans. Salt interferes with the cooking of dried beans. You might end up with texture not exactly what you were hoping for.Chickpeas can absorb salt only when it’s softened. Do my suggestion; do not add salt while cooking dried beans.

Step 3

Cover lid tight with pressure valve in SEALING position.

Step 4

Pressure cook for 20-25 minutes if you want al-dente texture. Cook for 40-50 minutes for softer texture.

Step 5

After cooking time, allow natural pressure release for 20 minutes for al-dente, and full pressure release for softer texture.

Step 6

Open pot, use cooked chickpeas in your favorite dish. You can use the liquid in which chickpeas were cooked in curries, soup or even while blending hummus.

Step 7

Overnight soaking - Soak chickpeas in little more than double the amount of water in a large bowl. Use a big bowl, as chickpeas will expand. It’s recommended to soak chickpeas for 8 to 10 hours, ideally overnight.

Step 8

Rinse off soaked chickpeas.

Step 9

Add it to instant pot. Pour water. Cover lid tight with pressure valve in SEALING position.

Step 10

Pressure cook for 12-15 minutes. 12 minute chickpeas will still have a slight crisp to it. 15 minutes will give softer chickpeas texture close to canned chickpeas.

Step 11

Once cooking time is complete, let NPR (Natural Pressure Release) for 10 minutes. Turn pressure knob to VENTING position to release all pressure.

Step 12

Open lid and use chickpeas in your dish.