Instant pot Garbanzo beans (Chickpeas) - Soaked & Unsoaked

Cooking chickpeas in an instant pot is so easy and very rewarding. This Instant pot Garbanzo beans will yield perfect tastier, healthier, and cheaper beans than canned ones! Cook garbanzo beans once and use them for your breakfast, lunch, and dinner.

Contents

• What are chickpeas
• Do we need to soak chickpeas?
• How to cook chickpeas in the Instant pot
• Soaked Chickpeas
• Dried Chickpeas
• Cooking times and water ratio
• Dried chickpeas - Cooked & Canned chickpeas
• Variations & flavorings
• Recipe Notes
• How to store cooked chickpeas
• Common FAQ
• Chickpeas recipes
• Recipe

What are chickpeas

Chickpeas, aka garbanzo beans, are a type of legume rich in protein, iron, folate(1). Chickpeas have a nutty taste and creamy texture that blends well into many recipes. 

There are two types of chickpeas. One is Kabuli Chickpeas (the white chickpeas, most common in the US), and the other is brown chickpeas (Also called black chickpeas & desi chickpeas)

Do we need to soak chickpeas?

I usually soak chickpeas overnight or at least 8 hours and highly recommend soaking chickpeas before cooking them. Though we might need to plan a day before, it will yield perfectly cooked chickpeas every single time.

Soaking chickpeas before cooking

• Will yield uniformly cooked chickpeas every time.
• Will make them easy for digestion.
• Will reduce the cooking time significantly.

How to cook chickpeas in the Instant pot

In this recipe, I will show you how to cook soaked and un-soaked chickpeas using an Instant pot easily at home, and you will never buy canned chickpeas again!

Prep work (Optional)

• Soak the chickpeas for 8 hours or overnight. If you are soaking for more hours, do it in the refrigerator as beans will start fermenting.
• Discard the water from soaked chickpeas and wash them a couple of times. There might be white foam on the top. Rinse it well to remove the foam altogether.
• You can refrigerate the soaked chickpeas for 2 to 3 days before cooking them.

Soaked Chickpeas

• Wash the soaked chickpeas thoroughly 2 to 3 times. Then, drain them completely and add these to the instant pot inner pot.

• Add 3 cups water, salt and close the instant pot with its lid.

• Start the Instant Pot in manual or pressure cooker mode and cook for 10 minutes on high pressure.
• 12 to 14 minutes on high pressure will yield soft chickpeas, and they are ideal for making hummus.
• Once the instant pot beeps, wait for 10 minutes and do a quick pressure release. You can leave it aside and let the pressure release naturally also.
• Your Instant pot chickpeas are ready. Drain the chickpeas and reserve the water. This reserved water can be added to hummus for a thinner consistency or make soup and curry.

Dried Chickpeas

• Wash the chickpeas a couple of times. Then, drain them thoroughly and add these to the instant pot inner pot.
• Add water and close the instant pot with its lid.
• Start the Instant Pot in manual or pressure cooker mode and cook for 45 minutes on high pressure.
• Once the instant pot beeps, wait for 10 minutes and do a quick pressure release. Or wait for a natural release of pressure.
• Drain the chickpeas and save chickpeas and cooking liquid (you can make aquafaba using it) separately.

Cooking times and water ratio

Chickpeas ( 1 cup)	Water	Pressure cook time
Soaked	3 cups	10 minutes
Dried	4 cups	45 minutes

Dried chickpeas - Cooked & Canned chickpeas

One cup of dried chickpeas will yield around 3 cups of cooked chickpeas. And 3 cups of cooked chickpeas will be almost equivalent to 2 15oz canned chickpeas.

Variations & flavorings

Though plain chickpeas taste well, you can flavor the chickpeas to enhance them. Chose the flavors according to the recipes you want to make with cooked chickpeas.

• Bay leaf - Add a couple of bay leaves to flavor the chickpeas. And use the liquid collected from draining cooked chickpeas to make a soup or curry. 
• Vegetable broth - Instead of plain water, you can use vegetable broth or chicken broth to cook the chickpeas.
• Whole garlic or onion - Slice the whole garlic into half and add it to the chickpeas to make garlic-flavored chickpeas. Once they are cooked, discard the garlic from the chickpeas. These chickpeas will taste good for hummus.
• Salt - Though salt is optional in this recipe, I always add a little not to overcook chickpeas. And a simple salt will flavor the chickpeas very well.
• Fresh herbs - You can add fresh herbs like thyme, oregano, mint, cilantro stalks to flavor the garbanzo beans.
• Kombu - Kombu will make beans more digestible(2). It will also help beans cook quicker, so I often use it when I cook beans using a stovetop recipe. Kombu will give umami flavor to the chickpeas.

Recipe Notes

• Old beans take a longer time to cook. So make sure to use the beans as early as possible. If not, increase the pressure cook time.
• If your beans are aged, it might take around 15 minutes on HIGH pressure to cook soaked chickpeas. And for unsoaked chickpeas, it will take about 55 minutes.
• Buy the beans from the bulk section as they will be fresh.
• Chickpeas will be relatively smaller in size if you get them from Indian supermarkets. They will usually take less time. I cook them for 8 minutes on HIGH pressure for soaked chickpeas.
• Chickpeas from American supermarkets will be larger, so cook soaked chickpeas for 12 to 14 minutes on HIGH pressure.
• Adding salt and acidic agents like tomatoes will hinder the cooking process, and chickpeas will take a little more time to cook.
•  As chickpeas will start fermenting, do not soak the beans for more than 12 hours at room temperature.
• Dried beans will more than double in volume, so do not fill the instant pot more than half.

How to store cooked chickpeas

Always drain the cooked chickpeas before storing them in the freezer or refrigerator.

To refrigerate the chickpeas:

1. Divide them into portion-sized containers and keep them.
2. When needed, take the required amount and use the chickpeas.
3. Do not refrigerate them again and discard them if they smell or taste differently.
4. Refrigerated chickpeas stay good for about 2 to 3 days.

To freeze the chickpeas:

1. I usually freeze them in portion-sized steel containers.
2. You can use freezer-safe containers and store them.
3. When needed, take the required amount of chickpeas and thaw them overnight in the fridge or a couple of hours at room temperature.
4. Use the beans immediately and do not refrigerate them again.
5. Frozen chickpeas stay good for about 3 to 4 months.
6. If you want to store all chickpeas in a single container, freeze them for an hour in a baking tray and then store them in a freezer-safe container. In this way, you can take the required amount of chickpeas and use them.

Common FAQ

Chickpeas recipes

Now that we got freshly made chickpeas, why not see my recipes and make them at home.

Chickpeas cucumber salad

Chickpeas vegetable curry

Indian chickpea curry

Black bean chickpea salad

Chickpeas rice

More Instant pot recipes to try!

Instant pot beans

Instant pot Basmati rice

Instant pot steel cut oats

Instant pot millet

Instant pot black-eyed peas

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Recipe

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