Instant pot recipes how to#
Or enjoy as a quick and easy side for weeknight meals or make a larger batch for meal prep or to freeze for future use! How to Use Chickpeas They’re perfect in nearly any recipe where you might use canned chickpeas. We hope you LOVE these Instant Pot chickpeas! They’re: However, if using chickpeas in a dish that already has a lot of flavor or where the flavors would not be complimentary, omit the herbs. Fresh herbs (such as thyme or rosemary) – for earthiness.Onion & garlic – for a savory, fragrant element.While chickpeas have a naturally delicious, slightly sweet and buttery flavor, we enjoy taking them up a notch by adding the following: Or, to concentrate the flavors, you can press “Cancel” and then “Sauté” for ~5 minutes (stirring frequently) to evaporate excess liquid. Then quick release and drain off the excess cooking liquid. Note: If you soaked your chickpeas for longer than 8 hours (overnight or 10+ hours), you may even be able to get away with cooking for 12-14 minutes!
Pressure cook on high for 15 minutes, or up to 17-18 minutes for super buttery, tender chickpeas. Then add seasonings of choice, if desired, and close the lid. Then cover with just enough water to submerge them, but not so much that you’ll end up with a lot of excess liquid after cooking. Next, you’ll rinse the soaked chickpeas and add them to the Instant Pot. Once the chickpeas have soaked, they will plump up and expand in size (see photo below). Unfortunately, the unsoaked chickpeas just would not soften in the center. We tested unsoaked versions and found that soaked were much better. We also like adding a teaspoon of baking soda to soften them even more. This helps them soften and cook more fully. First, soak the chickpeas in water overnight (or for at least 6-8 hours).
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