Instant Pot Chickpeas (No Soak!)
Cooking chickpeas in the Instant Pot couldn't be easier. Tender and perfect for recipes or as a side.
Servings: 8 servings
- 1 pound dried chickpeas
- 6 cups chicken stock or water
- 1 teaspoon salt
In Instant Pot, add the dry chickpeas and water or stock.
Select Manual or Pressure Cook. Cook at high pressure for 50 minutes. Naturally release pressure for 10 minutes.
When the screen reads L0:10, move the steam release valve to "venting" to release the remaining pressure.
Remove lid and check for tenderness.
- Vegan: Use water instead of chicken stock.
Serving: 1serving | Calories: 271kcal | Carbohydrates: 41g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 562mg | Potassium: 685mg | Fiber: 10g | Sugar: 9g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 4mg | Net Carbs: 31g