Important: Read and abide by all safety precautions in your Instant Pot / pressure cooker manual.
Soaked vs unsoaked: Soaked chickpeas make the most reliable results: they are most tender, evenly cooked, and closest to canned chickpeas. Unsoaked chickpeas can be rather dry; if you’re using them in hummus, you may need to add more water than the recipe specifies to make a creamy consistency.
Cooking liquid: Save the cooking liquid to use as a base for soups, stews, or homemade hummus.
Texture variations: Adjust cook time based on desired texture. For softer chickpeas perfect for hummus, cook for 28-30 minutes. For firmer chickpeas for salads, reduce to 20-22 minutes.
Freezing tip: Freeze cooked chickpeas in portions that equal one can (1.5 cups) for easy recipe substitutions.
