Ingredients
- 1 pound dried chickpeas soaked overnight
- 6 cups water
- 1 teaspoon salt optional
- 1 pinch black pepper optional
Instructions
- Rinse the dried chickpeas thoroughly under cold water to remove any debris.
- Place the rinsed chickpeas into the Instant Pot and add water. Add salt and black pepper, if desired.
- Secure the lid of the Instant Pot and set the valve to the sealing position. Select the 'Manual' or 'Pressure Cook' setting and adjust the time to 50 minutes on high pressure for tender chickpeas. Allow the pressure to release naturally for 10 minutes after cooking.
- After the natural release, move the valve to 'venting' to release any remaining pressure. Open the lid carefully, test the chickpeas for tenderness, and drain them.