Instant Pot Chickpeas Recipe
Instant Pot Chickpeas are healthy, nutritious, and super easy to make. This is a cheap and the best alternative to canned chickpeas.
Servings 6 cups
- 1/2 pound dry chickpeas
- 2 tablespoons olive oil
- 4 cups water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt optional
Add all the ingredients to the Instant Pot.
Close the lid, lock it and cook on manual high pressure for 60 minutes with a full natural pressure release, which is about 30 minutes NPR.
Open the pot carefully, and drain the beans in a colander. If making hummus, reserve some of the cooking liquid.
Store chickpeas in an airtight container in the fridge, use in soup, salads or hummus.
Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 205mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 1.1mg