How to Cook Chickpeas in an Instant Pot (Pressure Cooker)

A Couple Cooks

How to Cook Chickpeas in an Instant Pot (Pressure Cooker)

Here’s how to cook chickpeas in an Instant Pot — a simple and quick method for cooking dried beans in less than 1 hour using a pressure cooker!

Did you know you can cook dried chickpeas in under 1 hour in an Instant Pot? Since it takes so many hours to cook dried beans on the stovetop,  most of the time Alex and I end up using canned beans. However, game changer: we recently got an Instant Pot and learned that cooking beans in a pressure cooker takes less than 1 hour! Consider us impressed. Cooking dried beans is cheaper than buying them canned, and they taste better. For our first recipe for cooking beans in a pressure cooker, we decided to try dried chickpeas (also known as garbanzo beans)! Though we didn’t grow up eating chickpeas, Alex and I now use them all the time in salads, nourish bowls, and curries. Keep reading for a video of how to cook chickpeas in an Instant Pot, and some of our favorite chickpea recipes!

Watch how to cook chickpeas in an Instant Pot



What’s an Instant Pot?

An Instant Pot is an electric pressure cooker. Instant Pot is actually the brand name; there are many other brands of electric pressure cookers. Here’s the Instant Pot we have. The concept of the Instant Pot to cook foods at high pressure, which dramatically cuts down on cooking time. It’s the opposite of a slow cooker, which cooks things dramatically slowly (ha!). We haven’t found a lot of slow cooker recipes we enjoy, but we like the concept of the Instant Pot and are starting to share some of the recipes we’ve enjoyed.

Why make Instant Pot chickpeas?

Alex and I originally thought the Instant Pot was mostly used for cooking meat. Since we eat mostly vegetarian, we didn’t give it a second thought. However, once we learned that you could cook dried chickpeas in a pressure cooker in less than 1 hour, we realized it could be a game changer. Cooking dried beans on the stovetop usually takes several hours to soak and then a few hours to cook: and you also have to check the garbanzo beans often towards the end of the cook time to see if they are done. Instant Pot chickpeas are truly hands off and they cook perfectly every time. While we love eating canned chickpeas, cooking beans in a pressure cooker is cheaper (about half or more the price of canned) and the texture and flavor are better. To us, dried chickpeas have a slightly nuttier flavor and firmer texture than canned, which can be mushy and have a lackluster flavor. (That said, we still cook with canned chickpeas often!)

How long does it take to cook chickpeas in the Instant Pot?

The cook time for pressure cooking chickpeas in an Instant Pot is 22 minutes. Insanely quick, right? However, remember that the Instant Pot requires a “preheat” time for coming up to pressure, and a “cool down” time to release the pressure. In this recipe, it’s about a 10 minute preheat, and then a natural release for 20 minutes. So, the overall time for cooking garbanzo beans in a pressure cooker is 52 minutes–much better than the hours it takes on the stovetop. Which, makes Alex and I much more likely to make dried chickpeas in our Instant Pot! And other types of dried beans (coming soon).

What are other vegetarian Instant Pot recipes?

We’re so glad you asked (ha!). Alex and I have been working on creating some vegetarian Instant Pot recipes for you. In a pressure cooker you can cook sweet potatoes, rice, quinoa, dried beans, dried chickpeas, mashed potatoes, and even soups. (We’ve gotten rid of our rice cooker and slow cooker in favor of the Instant Pot! Aside from how to cook chickpeas in an Instant Pot, here are a few of our other vegetarian Instant Pot recipes. Are there other vegetarian Instant Pot recipes would you like to see?

How to Cook Sweet Potatoes in an Instant PotInstant Pot Thai Sweet PotatoesLooking for more chickpea recipes?

Here are a few other chickpea recipes from A Couple Cooks where you could use this Instant Pot chickpeas!

Spiced Chickpea Tacos with Avocado CreamCauliflower and Tomato Coconut CurryMoroccan Chickpea and Sweet Potato StewThis recipe is…

This Instant Pot chickpeas recipe is vegetarian, gluten-free, vegan, plant based, dairy free, naturally sweet, and refined sugar free.

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How to Cook Chickpeas in an Instant Pot (Pressure Cooker)

(1 votes, average: 5.00 out of 1)

5 from 1 reviews

Author: Sonja Prep Time: 10 minutes (preheat) Cook Time: 42 minutes (including natural release) Total Time: 52 minutes Yield: 6 cups Category: Main Dish, Side Dish Method: Pressure Cooker Cuisine: American

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Description

Here’s how to cook chickpeas in an Instant Pot — it’s a simple and quick method for cooking dried beans in less than 1 hour!

Ingredients

1 pound dry chickpeas

1 teaspoon kosher salt

Instructions

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.

Cook on high pressure 22 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time for 22 minutes. It takes about 10 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.)

Natural release for 20 minutes: 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!) After 20 minutes, 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.)

Open the lid and drain the chickpeas. Serve immediately, store in the refrigerator for 4 to 5 days, or freeze indefinitely. We freeze the drained chickpeas in sealable bags in 1.5 cup servings, which equals 1 15-ounce can.

Notes

IMPORTANT: Read and abide by all safety precautions in your Instant Pot / pressure cooker manual.

Keywords: Instant Pot, Instant Pot Recipes, Pressure Cooker, Pressure Cooker Recipes, Chickpeas, How to Cook Chickpeas, Pressure Cooking, Dried Chickpeas, Garbanzo Beans

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A Couple Cooks - Recipes for Healthy & Whole Living

A Sweet Pea Chef

How to Meal Prep – Healthy Chicken Parmesan (Under 350 Calories!)

Learn how to meal prep Healthy Chicken Parmesan so you can enjoy your favorite comfort food throughout the week while sticking to your clean eating plan.  This is one of the easy chicken breast recipes you’ll want to add to the rotation for sure!

Is there anything more comforting than tender chicken breasts served in a luscious marinara sauce and topped with melted cheese? You’ve pretty much just described heaven for me.

Since I was a kid, Chicken Parmesan was definitely one of my favorite dishes. Even before I decided to start taking better care of my body and eat clean, I knew there was no way I’d ever be able to resist Chicken Parmesan. There’s no point in lying myself.  What’s the point of living a lifestyle you don’t want to live, right?

RIGHT!

So, to resist temptation and devouring this breaded, deep fried chicken delight, I decided to make my own, healthier version that I can enjoy guilt-free.

Making Healthy Chicken Parmesan is quite easy actually, and I promise it tastes even better than the original, high-carb version. It’s so good that it’s hard to resist not eating it all in one go. But, I have some good news for you, my friends…

Healthy Chicken Parmesan is a great choice for meal prep. You know how much I love meal prep and this Healthy Chicken Parmesan recipe is actually perfect for it. It’s easy and quick to make, nutritious, and you can safely keep it in your fridge for an easy and quick lunch or dinner all week!

To add some variety, you can serve it with any veggies or salads you like. I love serving zucchini noodles with my Healthy Chicken Parmesan. Just writing about it makes my stomach growl! 🙂

WHAT FOOD IS GOOD TO MEAL PREP?

The most common misconception when it comes to meal prep is that it takes too much time. Sure, cooking every meal completely from scratch for an entire week would take your whole day — maybe even longer. Meal prep isn’t about cooking 30 meals from scratch but, instead, choosing a few basic meals and spicing them up for some much-needed variety. Just because you’re making all your meals in advance doesn’t mean they have to be bland!  The idea is to make each meal an exciting moment where you cant wait to eat your food.

When meal prepping, I start with the protein. Chicken is great for meal prep as it’s so versatile and the same goes for lean ground beef and fish, such as salmon. Once you have your source of protein, you can play around with sides. I like to add a veggie high in fiber, like broccoli or spinach, and then a starch that’s high in fiber and complex carbs, like sweet potatoes, quinoa, or steamed rice.  Both cooked and fresh veggies are great for meal prep, so is cooked rice. Stock up on fresh greens and add some flavor with healthy homemade salad dressings.

HOW LONG CAN YOU KEEP MEAL PREP IN THE FRIDGE?

Once you’re done with your meal prep, make sure you let your meals cool down before transferring them to airtight meal prep containers and storing them in the fridge (but make sure you don’t keep your food in room temperature for more than two hours to keep it safe from spoiling!). If you are using meal prep containers and have stored your cooked meal prep well, it can last in the fridge from 4 to 5 days, even up to a week. 

If you’re looking for how to store salads all week long, check out this helpful post, too!

HOW TO MAKE HEALTHY CHICKEN PARMESAN

Wondering how to make healthy chicken parmesan?  Here’s the basic rule: You can make healthy versions of all your favorite dishes by substituting the unhealthy, processed ingredients with their healthier counterparts. Same goes for Chicken Parmesan. Traditional Chicken Parmesan recipes call for all-purpose flour, breadcrumbs, deep frying, and a lot of cheese.

To make Healthy Chicken Parmesan, we’ll be using almond meal and some chickpea flour and just a bit of olive oil. Instead of store-bought marinara sauce, you can use either simple homemade tomato sauce or canned crushed tomatoes.  Follow these tips and you’ll have one of the best easy chicken breast recipes ever!

HOW TO MAKE ZUCCHINI NOODLES

Once you try zoodles, you’ll never again crave noodles! This I promise you. Making zucchini noodles is not only easier but also quicker than cooking pasta. All you need are a couple of zucchinis. Using a spiralizer makes this process even quicker but a mandoline, veggie slicer, or even a regular kitchen knife will do, too.

Check out this Spiralizer post where I show you how to make zucchini noodles and ALL the veggies and fruits you can imagine!  For realz. 

HOW TO SAVE TIME WITH CHICKEN MEAL PREP

I refuse to spend every day doing meal prep for hours. Sure, meal prep can take up a lot of your free time, but with the right strategies, it doesn’t have to be. Chicken is one of my favorite sources of protein and you can easily save time with chicken meal prep. To do that, I recommend making 2-3 flavors of chicken every week.

You can cook chicken in a crockpot, roast it or cook it. It’s a great addition to your salads and wraps and sandwiches. Check out some of my favorite easy chicken meal prep recipes to learn how to save time with chicken meal prep.

HOW LONG CAN YOU KEEP COOKED CHICKEN?

Wondering how long it’s safe to keep cooked chicken in the fridge?  Refrigerator life of cooked chicken really depends on how you store it. When stored in the refrigerator in an air-tight container, cooked chicken can easily last 4-6 days, which makes chicken a great choice for your meal prep.  I use mason jars and these glass meal prep containers to keep my food fresh and safe, but any airtight containers will work.

CAN YOU REHEAT COOKED CHICKEN?

Yes, you can reheat cooked chicken very easily. Take your cooked chicken out of the refrigerator and reheat it thoroughly so it’s piping hot throughout. You can reheat chicken in an oven or in a microwave.  Reheating can tend to make it a tad tougher and drier than freshly cooked chicken, so only heat it to the point of being heated through to avoid this as much as possible.

How To Meal Prep – Healthy Chicken Parmesan | Under 350 Calories!

How to Meal Prep – Healthy Chicken Parmesan

Learn how to meal prep Healthy Chicken Parmesan so you can enjoy your favorite comfort food throughout the week while sticking to your clean eating plan!

Healthy Chicken Parmesan (click for my recipe here) 4 medium zucchini 1 tbsp olive oil 1/2 tsp sea salt 1/2 tsp black pepper 1/4 tsp garlic powder

First start by preheating your oven to 500 degrees F.

In a large mixing bowl, combine almond meal, chickpea flour, dried oregano, dried basil, dried thyme, garlic powder, sea salt, and black pepper.

Dredge the boneless, skinless chicken breasts in the seasoned almond meal mixture and then shake off any excess.

Heat olive oil in large oven-safe skillet over high heat. Add the coated chicken and sear until golden-brown on both sides, about 2 minutes per side. We aren’t looking to cook through, just get a nice golden crust on the chicken. Pour the tomato sauce over and around the browned chicken. Sprinkle a little grated parmesan over each chicken breast. Then, place in the oven for 8-12 minutes, until the cheese melts and the chicken is cooked through. Then remove it from the oven and allow to cool.

While that’s cooling, make the zucchini noodles.  Using a Spiralizer, make the zucchini noodles.

Heat olive oil over medium-high heat in a large sauté pan until it’s hot.

Then, add the zucchini noodles, sea salt, ground black pepper, and granulated garlic, and toss to combine. We don’t want to cook the zucchini all the way here – we’re just looking for it to start to cook and heat all the way through. When we reheat it later, it’ll finish cooking and be perfectly tender and not mushy. So, remove the noodles from the heat after about 2-3 minutes and let cool. To assemble our chicken Parmesan meal prep, start by adding the cooked zucchini noodles to one side of your container, then top with the cooked chicken Parmesan.

This post contains affiliate links for products I use often and highly recommend.

The post How to Meal Prep – Healthy Chicken Parmesan (Under 350 Calories!) appeared first on A Sweet Pea Chef.

Ambitious Kitchen

31 Delicious Recipes to Make in August

31 delicious, seasonal recipes to make in August! Pick a new recipe for every day this month, and enjoy incredible seasonal produce. Fresh salads, flavorful dinners, and plenty of sweet treats to keep you satisfied all month long! Hi hi and happy August! You know what time it is – time to stock up on [...]

The post 31 Delicious Recipes to Make in August appeared first on Ambitious Kitchen.

Minimalist Baker

1-Pot Spicy Mango Chutney

Mangoes know no bounds. They’re quite tasty with salads, coconut yogurt, energy bites, spring rolls, smoothies, curries, and sorbet!

My most recent mango obsession is chutney. My inspired version includes plenty of spice balanced with natural sweetness and acidity, is made in 1 pot with basic ingredients, and pairs perfectly with SO many Indian-inspired dishes! Let me show you how.

This chutney starts by sautéing onion, serrano pepper, bell pepper, and ginger in a saucepan with simple spices.

1-Pot Spicy Mango Chutney from Minimalist Baker →

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via merahhaticintaku.blogspot.my