Instant Pot Chickpeas (No Soak!)
easyhealthyrecipes.com/instant-pot-chickpeas-no-soak/The easiest cooking method for tender chickpeas to be used as a side dish or in other delicious recipes.
Recipe makes approximately 8 servings
Equipment Needed
- 6-quart Instant Pot (or similar pressure cooker)
- large wooden spoon
Ingredients Needed
- 6 cups chicken stock (or vegetable broth, low sodium if desired)
- 1 pound dry chickpeas
- 1 teaspoon salt (more or less to taste)
Instructions
- Add 6 cups chicken stock and 1 pound dry chickpeas to Instant Pot. Secure lid on Instant Pot with vent in Sealing position.
- Set Instant Pot to Manual High Pressure, and set cook time to 50 minutes. Instant Pot will pressurize and then 50-minute cook time will begin.
- When 50-minute cook time ends, Natural Release internal pressure 10 minutes.
- After 10 minutes, immediately Quick Release any remaining pressure. Use caution, as any escaping steam will be very hot. Once pressure has released, carefully remove lid from Instant Pot and set aside.
- Add 1 teaspoon salt to Instant Pot and carefully stir to incorporate salt into chickpeas.
- Serve or use chickpeas as desired. Alternately, transfer chickpeas to airtight container and let cool completely, then refrigerate chickpeas until ready to serve or use.
Recipe Notes
- Storage: Refrigerate cooled chickpeas in an airtight container up to 5 days.
Nutrition Info (Approximate)
Serving: 1serving | Calories: 271kcal | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Total Carbs: 41g | Fiber: 10g | Sugar: 9g | Net Carbs: 31g | Vitamin C: 3mg | Cholesterol: 5mg | Sodium: 562mg | Potassium: 685mg | Calcium: 65mg | Iron: 4mg