Instant Pot® Chickpeas

Instead of buying canned chickpeas, I use my pressure cooker to cook them from dry. I don’t need to soak them ahead of time, and I can keep the fresh cooking liquid for different uses (like subbing for chicken broth!) If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.

Step: 1

Pour chickpeas into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 36 minutes on high pressure according to manufacturer’s instructions. Allow 10 to 15 minutes for pressure to build.

Step: 2

Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Drain chickpeas and let cool.

Per Serving: 146 calories; protein 7.7g; carbohydrates 24.3g; fat 2.4g; sodium 9.6mg.

Getting stay in and make food your food instead of dining out is good a process in the best direction if you’re focusing on eating healthier. There’s no good way to know exactly what’s happen into the food you’re eating than by making it homemade Making the best of the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that mistakes .