Instant Pot Chickpeas
The Instant Pot makes cooking your chickpeas so much easier and saves time too!
- 1 lb dry chickpeas
- Apple cider vinegar for soaking
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
- 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.
- You can store your cooked chickpeas in a covered container in the fridge for 3-5 days, freeze or use.