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–+ servings
Chickpeas in a 6 Quart Instant Pot, with the glass lid to the right

How to Cook Dried Chickpeas and Chickpea Stock in the Instant Pot

During the time the Instant pot takes to do it’s job with the chickpeas, you can make the sauce for it and the rest of the dishes for your meal.
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Prep Time: 5 minutes
8–24 hours for soaking: 45 minutes
Total Time: 50 minutes
Cuisine: American, Indian, Italian, Mediterranean, Mexican, Moroccan
Diet: SOS Free, Vegan, WFPB
Servings: 6

Tools Used in this Recipe

  • Instant stainless steel pot to soak the chickpeas
  • Instant pot steam basket or colander
  • Instant Pot
  • Instant Pot steamer basket or strainer or large slotted serving spoon to drain the chickpeas
  • strainer to skim foam
  • storing containers

Ingredients

  • 1 lb dried chickpeas also called garbanzo beans
  • 8 cups or so of filtered water for soaking
  • 8 cups filtered water for cooking more if needed to cover if using the steamer basket insert

Instructions

  • Sort the Chickpeas—Check for non-bean particles
    1 lb dried chickpeas also called garbanzo beans
  • Rinse the Chickpeas
  • Place in the Instant Pot (Stainless steel) with filtered water and soak for 8–24 hours
    8 cups or so of filtered water for soaking
  • Drain the beans in the colander (or from the Instant pot steamer basket if using) then rinse.
  • Put the chickpeas back in the stainless steel Instant Pot and add enough water to cover chickpeas at least 1in / 2cm above the beans, about 8 cups or more. Do not use the lid!!
    8 cups filtered water for cooking
  • Select the Sautee mode and set to 25 minutes. As the chickpeas start to boil about 10 minutes after starting, start skimming the foam as it surfaces with a strainer. Hit the cancel when no more foam surfaces.
  • Select High Pressure and set to 10 minutes and let go to natural release which takes about 25 more minutes ore 30 more minutes if using the steamer basket
  • Test the chickpeas: once the lock pin goes down and it is safe to open the lid, stir the chickpeas and taste at least 3 to determine if they are to your liking for firmness.
  • See above for more about what to do if they are undercooked or overcooked.
    If undercooked, leave in the pot and select sautee for 10–20 minutes and test every 5 min un til they are to your liking
    If overcooked, remove and drain from stock and run cold water over the beans an/or set in a bowl with cold water,for a few minutes, then drain
  • Let the remaining chickpea stock cool before storing in the refrigerator or freezer. Date your storing containers and store and/or use in your dish.

Notes

Note about High Pressure Time: I would set to 8 minutes. If it needs more simply add sautee time until the chickpeas are done.
Next time add more HP time if needed. It's also a good idea to get the chickpeas from the same source or the same brand, so you don't have to guess each time.