Cook chickpeas in an Instant Pot

 

Cook chickpeas in an Instant Pot

INGREDIENTS

2 cups dry chickpeas 

Water - 4 cups​

1/8 tsp salt 

2 teaspoon oil 

Method:

1. Wash chickpeas and soak them overnight or a couple of hours, 

2. Place the chickpeas into Instant Pot and cover with water. 

3. Add the salt, OIl, and close the lid. Place the pressure release handle (vent) in the “Sealing” position.

4. Cook on high pressure for 25 minutes: 

5. Let it release naturally and it will take 20 mins. 

6. Once cooked, drain and use store in the refrigerator for 4 to 5 days, or freeze indefinitely.

We freeze the drained chickpeas in sealable containers in 1.5 cup servings, which equals 1 15-ounce can.