Optional Soaking: At least 6-8 hours before cooking, place the chickpeas in a bowl and cover with water. Soak for a maximum of 12 hours. When ready to use, drain water.
Using a colander, rinse dried chickpeas with clean water and add to the bowl of the pressure cooker. Cover chickpeas with an inch of water. Add salt (if using*), and stir. Place the lid on the Instant Pot.
Cook on high pressure for 20 mins (soaked) or 40 minutes (unsoaked). Let natural pressure release for 15 minutes. Then vent any remaining pressure.
Do a taste test to check your chickpeas for desired consistency. If you prefer softer, cook for 5 more minutes and then do quick pressure release.
Drain chickpeas and use or store immediatley. Chickpeas will last in the fridge for 4-5 days, or can be frozen for months.
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1 cup of dried beans makes about 3 cups of cooked beans. There are about 1.5 cups of beans in a can of beans. Presoaking beans allows them to cook faster and more evenly but is not necessary.*Adding salt drastically improves the taste of plain beans, and I would recommend using it if you are serving your chickpeas plain. If you are planning on using your chickpeas in a recipe that already has a lot of seasonings, and you are looking to lower your salt intake, you can skip the salt.