Comments on: Instant Pot Chickpeas

By: Jaimie Porter

Jaimie Porter — Wed, 18 Oct 2023 13:46:11 +0000

This is my absolute favorite recipe!!! It turns out great!!!

By: Christina

Christina — Tue, 26 Sep 2023 00:46:47 +0000

This was an amazingly simple and flavorful way to cook chickpeas. I’ve never celebrated a base recipe so much, but I can’t stop snacking on them. I omitted the opinion and used only two crushed garlic cloves, since I was using the batch in a recipe with its own strong flavors. Perfectly tender, flavorful, and pleasant. My picky 4 year old was even snacking on them and she “doesn’t like beans.”

By: Linda

Linda — Tue, 12 Sep 2023 20:15:44 +0000

Absolutely delicious! Perfect chickpeas!

By: Sualdam

Sualdam — Tue, 01 Aug 2023 22:52:25 +0000

In reply to Sualdam.

Incidentally, the liquid left behind doing it that way is Aquafaba on steroids.

I used it to make a chickpea curry, and the flavour was incredible.

By: Sualdam

Sualdam — Sat, 29 Jul 2023 23:37:18 +0000

Using a Ninja Pressure Cooker.

450g (1lb) dry Chickpeas, halved/peeled onion (large), halved head of garlic, six Bay Leaves. 1 1/2 tsp of salt, and 1.4 litres (6 cups) of chicken stock as the liquid. 50 minutes cook time, 10 minutes natural release, then full release.

Tastes perfect, smells gorgeous, texture perfect. For use in making Chickpea Curry tomorrow. Plan to use the Chickpea stock for the curry base.

My only gripe is that they didn’t plump up as much as I wanted (and as they have when I previously used the soak/stovetop method). I will have to experiment with soaking on the next run. Or maybe it was just the beans I bought.

Still happy, though (especially that smell filling the house right now).

By: Shaula Yemini

Shaula Yemini — Wed, 12 Jul 2023 21:46:06 +0000

Terrific flavor and texture in a little over an hour. Just drizzle a bit of olive oil and enjoy

By: Leslie S.

Leslie S. — Tue, 20 Jun 2023 23:06:51 +0000

Lots of flavor! I have to eat low lectin, low oxalate, and low histamine while being vegetarian. It’s really hard to find flavorful food, but this recipe delivers. I will definitely be making this again.

By: Amy + Jacky

Amy + Jacky — Sat, 11 Mar 2023 00:22:58 +0000

In reply to shizuku.

Hi Shizuku,

thank you for your comment. This has been debunked in recent years by Culinary Research teams. We also did our own testings to confirm this. Cooking legumes/beans in salted water will reduce cooking times when compared to unsalted water.
Brining legumes/beans in salted water will allow more water to get into the skins providing a softer texture and better flavor.

Take care & have fun cooking
Jacky

By: shizuku

shizuku — Thu, 09 Mar 2023 16:58:33 +0000

For pulses/legumes, salt is a firming agent. They will only get buttery soft if you cook them without salt first, then once they are cooked you do a second stage cooking with the rest of the ingreds in your final dish and add the salt at that stage.

By: Ingrid

Ingrid — Fri, 24 Feb 2023 01:50:00 +0000

Followed the no-soak method – 42 minutes with 20 minute release – and the results were perfect for a beet & chickpea salad. (I also followed your instructions for cooking the beets with equally stellar results!) I’m pretty new to pressure cooking, and have had mixed results with bean recipes. This one is definitely a winner. I have an Instant Pot Pro and used Rancho Gordo garbanzos.