Instant Pot Kala Chana (Brown Chickpeas)

Cooked brown chickpeas served in a steel bowl with fresh cilantro on top.

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This Instant Pot kala chana recipe cooks brown chickpeas with simple ingredients, clear timings, and a reliable texture for salads, curries, and meal prep.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Sravanthi Chanda

Ingredients

1 cup kala chana dried
2 cups water For unsoaked chickpeas, use 3 to 3.5 cups of water
½ teaspoon salt optional

Instructions

Soak the kala chana: Rinse the kala chana well and soak them in enough water for 8 hours or overnight. Drain the soaked beans and discard the soaking water.
Add beans, water, and salt: Add the soaked kala chana to the Instant Pot inner pot. Add fresh water and salt. Stir once.
1 cup kala chana, 2 cups water, ½ teaspoon salt
Pressure cook: Close the Instant Pot lid and move the valve to the sealing position. Pressure cook the soaked kala chana on high pressure for 14 minutes.
Let the pressure release naturally for 10 minutes. Then release the remaining pressure carefully.
Check the beans: Open the lid and check one bean.
It should press easily between your fingers but still hold its shape. If the center feels hard, close the lid again and pressure cook for another 5 minutes.
Drain the cooked kala chana or use it along with the cooking liquid, depending on the recipe.

Unsoaked Instant Pot Kala Chana

You can also cook kala chana without soaking.
Rinse 1 cup dried kala chana well and add it to the Instant Pot with 3 to 3½ cups water and salt.
Pressure cook on high for 35 to 40 minutes. Let the pressure release naturally.
Unsoaked beans can take a little longer, depending on the age of the beans. If they are not soft, pressure cook again for another 5 minutes.

Notes

Tested Tips from My Kitchen

Soaking gives the best texture. The beans cook evenly, and the skin stays intact.
One cup of dried brown chickpeas gives about 2½ cups after soaking.
Do not reduce the water too much. Kala chana absorbs water while cooking, especially when cooked without soaking.
The cooking liquid has flavor. Use it in curries, soups, or dals instead of plain water. I also use it to make savory breakfast porridge.
Add salt before cooking if you want lightly seasoned beans.
Check the beans after cooking. They should press easily between your fingers. If the center is still hard, pressure cook again for 5 more minutes.
Older beans can take longer to cook. If your kala chana has been stored for a long time, add a few extra minutes.
For batch cooking, cook 2 cups dried kala chana and freeze the cooked beans in 1-cup or 1½-cup portions. This makes weekday curries and salads easier.
For refrigeration, store cooked black chickpeas and the cooking liquid separately. This helps the beans stay fresh a little longer without developing any smell.

Nutrition