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Instant Pot Chickpeas

The Instant Pot makes cooking your chickpeas so much easier and saves time too!
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients
  

  • 1 lb dry chickpeas
  • Water
  • Apple cider vinegar for soaking

Instructions
 

  • Soak chickpeas covered in water with apple cider vinegar for 6-24 hours.
  • Drain and rinse with clean water
  • Add to Instant Pot
  • Cook on high setting for 12 minutes
  • Allow pressure to naturally release for 20 minutes
  • Release any remaining pressure
  • Cool, drain and store

Notes

  1. Be aware that the cooking time in this recipe does not include the time it will take the pressure cooker to pressurize or for the pressure to release naturally. It can take up to 20 minutes for the pressure cooker to build pressure and another 20 minutes.
  2. You can store your cooked chickpeas in a covered container in the fridge for 3-5 days, freeze or use.