Pressure Cooker Chickpeas Recipes

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INSTANT POT CHICKPEAS



Instant Pot Chickpeas image

Learn how to cook chickpeas in Instant Pot! Easy Tender & Creamy Instant Pot Chickpeas (Pressure Cooker Chickpeas) or Garbanzo Beans Recipe for sides, snacks, salads, or hummus. Check out the results for our Soak vs. No Soaking Dried Chickpeas Experiment.

Provided by Amy + Jacky

Categories     Appetizer     Side Dish     Snack

Time 1h20m

Number Of Ingredients 6

1 cup (225g) dried chickpeas (garbanzo beans)
1 whole head (40g) garlic (, crushed)
2 bay leaves
1 (212g) onion (, halved)
1 teaspoon (6g) fine salt (for soaked chickpeas) ((or for unsoaked chickpeas, use 1 ½ teaspoon (9g) fine salt))
4 cups (1L) water or unsalted chicken stock

Steps:

  • Optional Step - Soak Chickpeas Overnight: Place 1 cup (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour 4 cups (1L) cold water in the large container, then give it a few stirs. Allow chickpeas to soak overnight for at least 8 - 16 hours. *Pro Tip: If your house is very warm, place the large container in the fridge to avoid fermentation.
  • Rinse Chickpeas: Rinse chickpeas under cold water, then pick out any stones or debris. Drain chickpeas well.
  • Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked chickpeas or all of the soaked chickpeas, 2 bay leaves, 1 whole head (40g) garlic, and 1 halved (212g) onion to the Instant Pot. Adding Salt:-For Unsoaked Chickpeas - add in 1 ½ tsp (9g) fine salt.-For Soaked Chickpeas - add in 1 tsp (6g) fine salt.Pour in 4 cups (1L) cold water or unsalted chicken stock, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.Pressure Cooking Method:-For Unsoaked Chickpeas - High Pressure 42 minutes (tender with a bit of chew) or 60 minutes (tender soft) + Natural Release 20 minutes-For Soaked Chickpeas - High Pressure 5 minutes (tender & creamy) + Natural Release 20 minutesAfter 20 minutes, release remaining pressure, then open the lid.
  • Serve Instant Pot Chickpeas: Remove & discard onions and bay leaves. Taste the chickpeas to ensure they are fully cooked. Add more seasoning if necessary. Drain the chickpeas. Then, serve the chickpeas as a tasty side dish. Enjoy!~ :)

Nutrition Facts : Calories 146 kcal, Carbohydrate 26 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Sodium 398 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

PRESSURE-COOKER CHICKPEA AND POTATO CURRY



Pressure-Cooker Chickpea and Potato Curry image

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2-1/2 cups vegetable stock
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 large baking potato, peeled and cut into 3/4-inch cubes
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

CHICKPEA CURRY (VEGAN -PRESSURE COOKER)



Chickpea Curry (Vegan -Pressure Cooker) image

A few minor changes to suit taste, based on a recipe by Suzanne Gibbs in her book "the Pressure Cooker". A super easy vegan cury that's great served with pappadums and rice or naan breads (if you can have wheat). Gluten-free and vegan. A mild recipe....add extra spices in if you like a warmer curry. Kids and meat-lovers will enjoy this one. The original recipe calls for 2 potatoes. This recipe uses cooked chickpeas as the addition of salt and acidic tomatoes inhibits the cooking of beans

Provided by Jubes

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

8 teaspoons olive oil
4 teaspoons cumin seeds
1 large onion, finely sliced
4 teaspoons crushed garlic (extra if you want more garlic flavour)
2 teaspoons ground coriander
2 teaspoons garam masala (extra for a spicier dish)
2 teaspoons ground turmeric
3 cups cooked chickpeas (roughly 29.5 ounces in total) or 2 (420 g) cans chickpeas, rinsed well and drained (roughly 29.5 ounces in total)
2 (400 g) cans diced tomatoes (roughly 28 ounces in total)
3 large potatoes, peeled and cut into cubes
1/4 teaspoon salt (add more to taste if desired)
1/4 teaspoon fresh ground black pepper
1/2 cup water
fresh cilantro stem, as garnish (cilantro also known as coriander)

Steps:

  • Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
  • Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
  • Reduce the heat and stir in the garlic and other spices.
  • Add all remaining ingredients (except garnish).
  • Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
  • Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
  • NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.

PRESSURE COOKER CHICKPEAS



Pressure Cooker Chickpeas image

Provided by Alton Brown

Time 1h10m

Yield 2 pounds cooked chickpeas, about 6 cups

Number Of Ingredients 3

9 cups water
1 pound dried chickpeas, sorted and rinsed
1 teaspoon kosher salt

Steps:

  • Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure by running cold water over the lid for 5 minutes. Open carefully. Drain and serve immediately, or use in desired dish.

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  • Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes.
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  • Rinse the beans and pick out any rocks that might be masquerading as beans. Put them in the pressure cooker. Cover with a generous inch of water.
  • With a stovetop pressure cooker: Cover and bring to pressure over high flame. When it comes to pressure, turn the heat down, just so it maintains pressure. Set the timer. How much time depends on whether you soaked the beans or not. See notes.
  • With the electric Instant Pot or Mealthy, turn the top dial to Sealing, press Manual on the Instant Pot and set the timer, depending on whether you soaked the beans or not.


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  • Place the chickpeas in the Instant Pot and cover with the water. Soak 10 to 12 hours, then drain. This makes the most tender chickpeas that are most evenly cooked (see notes below*).
  • Place the chickpeas into Instant Pot and cover with water by 1 inch (about 6 cups). Add the kosher salt. Lock the lid. Place the pressure release handle (vent) in the “Sealing” position.
  • Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. It takes about 15 to 20 minutes for the pot to “preheat” and come up to pressure before it starts cooking. Wait while the Instant Pot cooks. (Note: During cooking, avoid touching the metal part of the lid.)
  • After the Instant Pot beeps, wait for another 20 minutes to let the Instant Pot naturally release pressure. (Tip: We set a timer for this part so we don’t forget!) Then vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own after 10 minutes, meaning that there is no remaining steam in the pot.)


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