I recently started making dry chickpeas using an Instant Pot and it's so easy that I had to share.
I recommend soaking dry chickpeas for at least 48 hours. When I was in Morocco last year I had the creamiest chickpeas and asked the chef just how they came to be. The answer is soaking for three days before cooking. So now I try to let them sit for at least 48 hours. If you soak them for three days they may have some white stuff on the surface of the water. It's excess starch from the chickpeas. Just rinse them really well after soaking. Another option is to change the water once a day.
Once soaked and drained, they go in the Instant Pot in a steamer basket. I use my silicone steamer basket and wedge it in (I have one of the slightly smaller Instant Pots). Any kind of steaming basket that fits will work. If you have a basket for your Instant Pot, you're set.
Add about an inch of water to the bottom of the Instant Pot, then the steamer basket, and finally the chickpeas. Set to high pressure for seven minutes and let it release naturally. That's it!
How to Make Chickpeas in an Instant Pot
Equipment
- Instant Pot
Ingredients
- 1 to 2 cups dry chickpeas
- water
Instructions
- Add the chickpeas and water in a big bowl, covering them with another inch or so of water and soak for 24 to 72 hours.
- Rinse and drain the chickpeas.
- Add about an inch of water to the bottom of the Instant Pot, and then your steamer basket.
- Add the chickpeas to the basket, place the cover on the Instant Pot, seal it, and set it to high pressure for seven minutes.
- Let it naturally release. It will be done when the small metal pin (which is the pressure indicator) drops down again.
- Take the chickpeas out and cook with them or freeze for a few months or until ready to cook with them.
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