Note: Ensure to read and follow all safety guidelines in your Instant Pot / pressure cooker handbook.
Soaked vs unsoaked: Soaked chickpeas yield the most consistent results: they are softer, uniformly cooked, and resemble canned chickpeas the most. Unsoaked chickpeas can be somewhat dry; if you’re preparing hummus with them, you might need to incorporate additional water beyond the recipe’s directions to achieve a smooth texture.
Cooking liquid: Keep the cooking liquid to utilize as a foundation for soups, stews, or homemade hummus.
Texture variations: Modify the cooking time depending on your preferred texture. For chickpeas that are soft enough for hummus, cook for 28-30 minutes. For chickpeas that are firmer for salads, shorten to 20-22 minutes.
Freezing tip: Freeze cooked chickpeas in amounts that correspond to one can (1.5 cups) for convenient recipe swaps.