Servings: 1 batch
Ingredients
- 1 lb dried chickpeas 2 ¼ cups or 450 g
- 6 cups water 1440 g;
- 1 tsp salt optional
Instructions
- Sort and rinse. Tip the dried chickpeas onto a plate or into a colander and pick out any small stones or broken beans. Rinse under cool water and drain.1 lb dried chickpeas
- Add to the pot. Put the chickpeas in an Instant Pot and pour in the water. It should cover them by about an inch. Stir in the salt.6 cups water, 1 tsp salt
- Pressure cook. Lock the lid, set the valve to sealing, and cook on high pressure for 48 minutes. The pot takes around 10 to 15 minutes to come up to pressure before the timer starts counting down.
- Natural release. When the timer ends, leave the pot alone for a 10-minute natural release, then release any remaining pressure manually.
- Use. Drain the chickpeas and use or store them.
Notes
Macros are full-batch totals based on 1 lb dried chickpeas (USDA values for raw mature chickpeas). Water and salt add no calories; numbers vary slightly by brand.
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