Ingredients
Units
Scale
- 1 pound dried chickpeas, rinsed, soaked, and sifted
- 4–5 cups of water
- 1 teaspoon salt
Instructions
- Add chickpeas to a bowl and cover with water by about 3 inches. You want to make sure they’ll fully covered. Soak overnight, or for at least 6-8 hours at room temperature.
- Drain and rinse chickpeas well. Add the beans to the Instant Pot and cover with just enough water to fully cover, ~4-5 cups of water.
- Pressure cook on high for ~15 minutes. You can set the timer for 2-3 minutes more (so a total of 17-18 minutes) for super tender chickpeas.
- Quick release for ~15 minutes. Be careful of the steam. Drain off any excess cooking liquid.
- Enjoy! These beans are ready! Store in the refrigerator for 3-4 days, or in the freezer for up to 6 months (if they’re properly stored).
- Prep Time: 5
- Cook Time: 15
- Category: Dinner