Instant Pot Pressure Cooker No-Soak Chickpeas / Garbanzo Beans

Tasty tender chickpeas with no need to soak prior to pressure-cooking - great for last minute dishes!

Need to whip up a tasty dish with chickpeas and don't have time for an overnight or daytime soak?

Voila, your prayers have been answered! It's up to you whether you add the aromatics or not but the garlic and onions are fantastic for adding flavour if you're using them in curries, Middle Eastern food, or hummus, and the bay adds a nice depth of extra flavour for Asian dishes. Obviously if you want to make a cake (!) or similar, skip all the aromats, and then you've also got the aquafaba (water they were cooked in) to use as an egg white substitute if you wish.

Ingredients

• 500g dried chickpeas
• 2 medium onions, halved (you can leave on one layer of brown skin, and just trim the roots so they don't fall apart)
  
• 6-8 garlic cloves, peeled and given a bash
• 1 x 15ml tbsp fine sea salt
  
• 2 bay leaves (optional)

Method

1. Rinse the chickpeas and add to the pressure cooker with all of the other ingredients and 2 litres of water. Give everything a stir.

2. Set to seal, and cook on high pressure for 60 minutes for tender chickpeas, or if you want them a bit firmer for salads etc., set it for 45 minutes. Once cooked, turn off the pressure cooker and leave for 25 minutes for the pressure to naturally reduce.

3. Taste a couple of chickpeas to ensure they are cooked to your liking, as cooking times can vary depending on the age and quality of the chickpeas. If necessary, cook for longer.