Instant Pot Chickpeas No Soak Recipe (Video)
Easy way to cook dried chickpeas (garbanzo beans) in the instant pot without soaking the chickpeas in water in advance. I also give ingredients and instructions to make an easy chickpea curry using the cooked chickpeas in the instant pot, but that is totally optional. Once you have done cooking the chickpeas, you can follow the remaining instructions to make the curry or drain the cooked chickpeas and use that in any recipes that calls for cooked chickpeas or use in salads.
- 2 cups dry chickpeas
- 4 cups water or vegetable broth
- salt as needed
- 1 teaspoon garlic powder optional
- 1 teaspoon onion powder optional
to make chickpea curry from cooked chickpeas (this is optional)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 2 teaspoons tamarind extract
- 2 tablespoons coconut milk
- 1 teaspoon oil
- 1 tablespoon curry leaves or cilantro leaves chopped
- 1/2 teaspoon black pepper powder may adjust as you like
Wash the dried chickpeas very well and add the washed chickpeas to the inner pot of the instant pot.
Add the water and salt, mix well.
Also add the garlic powder and onion powder if using, mix well.
Close the instant pot with lid in sealing position, press manual or pressure cook and cook in high pressure for 45 minutes (if you need very soft chickpeas that can be mashed, you may cook for about 60 minutes).
Naturally release the pressure for about 20 minutes and then if all the pressure is not released by this time, do a careful and gradual manual pressure release.
To use in recipes like salads or to save for later use, drain the excess water and use the cooked chickpeas as needed. You may also use the excess water for using in other recipes in place of broth. I made an easy chickpea curry using this cooked chickpeas in the instant pot, so I didn't drain the excess water but I used the entire thing to make the chickpea curry for which you can see the instruction below, and also you can watch it in the video.
To make chickpea curry using cooked chickpeas (optional)
Stir the contents in the instant pot and add the spices and also the tamarind extract, mix everything well.
Simmer the contents for another couple of minutes or until the gravy is enough and the spices and blended well with the gravy.
Also add the oil and add black pepper powder, stir in.
Add coconut milk and cook for one more minute.
Add the curry leaves (or cilantro leaves), gently mix in and the chickpea curry is ready to be served! Enjoy the curry as a side with cooked rice, quinoa or any flatbread as you like!
Calories: 275kcal | Carbohydrates: 44g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 626mg | Fiber: 13g | Sugar: 9g | Vitamin A: 280IU | Vitamin C: 101.4mg | Calcium: 103mg | Iron: 4.6mg