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Chickpeas (garbanzo beans) in a bowl.
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Chickpeas (Garbanzo Beans) Cooked in the Instant Pot

Use your electric pressure cooker to cook these faster; they are so much better than canned.
Course Appetizers, Beans and Lentils
Cuisine American
Keyword appetizer, artichoke hummus, chickpeas, hummus
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 Servings
Calories 47kcal
Author Barb

Ingredients

  • 1 cup Chickpeas/Garbanzo Beans Dry beans
  • 4 cup Water
  • 3-4 cloves Garlic
  • 2 bay leaves
  • ½ teaspoon chicken bouillon

Instructions

  •  Rinse the chickpeas, and add them to the Instant Pot.
  • Add the water, garlic, bay leaves and chicken bouillon
  • Place the top on the Instant Pot - close the valve, and set the Instant Pot to beans for 35 minutes. Plan on it taking about 10-15 minutes for the pot to come up to pressure and start cooking.
  • Once the applicance has beeped that cooking is completed, allow for the pressure to release naturally which will take another 15 minutes.
  • Drain beans and save the broth if making hummus.

Nutrition

Serving: 1Serving | Calories: 47kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 12mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg