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.

Dried vs. Cooked Weight - Chickpeas / Garbanzo Beans / Channa / Bengal Gram (and cooking instructions from dried)

Another FAQ (well, one of mine!) put to rest in my own kitchen

I'm frequently Googling what the dried weight vs. cooked weight is of chickpeas - predominately because I detest the flavour of tinned chickpeas (I find they have a vaguely fishy and, unsurprisingly 'tinny' taint to them, so I won't use them for things like hummus etc.), and also for other people with this affliction. I try to make quantities in recipes convenient(ish) for people to cook them, where I can - so where I use them as an ingredient, if appropriate, I'll go in increments of 240g (as that is the drained weight of a can of a 400g tin of chickpeas), or 120g, so that people haven't got bits and bobs lying around.

So anyway, I usually cook my chickpeas in bulk (due to soaking time), cool and freeze in a big re-sealable bag so I have a ready and convenient supply whenever I want them - as convenient as tinned chickpeas, but taste nicer, and are far cheaper to buy! This time, I decided to weigh them after cooking, so I never have to Google it and wonder whether it's right again...