(Almost) Instant Chickpeas
MAKES 2½ CUPS. The Instant Pot is a terrific tool for cooking dried beans because it saves you hours of soaking and simmering. Cooking times can vary depending on the batch, so test a chickpea, and if it’s still tough, add another 5 minutes cook time, then repeat.
1 cup dried chickpeas, rinsed and picked over 1 tsp olive or coconut oil 1∕2 tsp sea salt 1 bay leaf
1. To the Instant Pot, add 4 cups water, chickpeas, oil, salt and bay leaf. Lock lid and set release valve to [Sealing]. Press [Pressure] and set to [More/High]; adjust cooking time to 40 minutes.
2. When cooking is done, let pressure release for 10 minutes (don’t move the vent). Carefully set release valve to [Venting]. When metal pin in lid falls and all pressure is released, unlock lid. Test a chickpea; if still tough, lock on lid, press [Pressure] and set to [More/High] for another 5 minutes. Drain.
PER SERVING (1∕2 cup): Calories: 144, Total Fat: 3 g,
Sat. Fat: 0 g, Carbs: 23 g, Fiber: 6 g, Sugars: 4 g, Protein: 7 g, Sodium: 202 mg, Cholesterol: 0 mg
Switch It Up: Make any of your favorite beans or lentils in your Instant Pot. Check out instantpot.com for a chart with cooking times.