Using the Instant Pot for any type of cooked beans is a big win. It’s faster and easier than making them on the stove top.
I like keeping cooked chickpeas in the freezer to use in recipes instead of canned. They taste better and cost less too.
Freeze in 1-2 cup quantities.
Instant Pot Chickpeas
- 2 pounds dry chickpeas
- 1 onion diced
- 10 cloves garlic crushed
- 3 tbsp lemon juice
- 2 tsp kosher salt
- 1/2 tsp pepper
- 12 cups water
- Combine all ingredients in the Instant Pot.
- Seal the lid and set the cook time for 40 minutes.
- When the time is up, do a quick pressure release.
- Cool and store in 2 cup quantities in the freezer.