“Single use” appliances are the bane of small-kitchen living! Welcome the Instant Pot!— a frying pan, a slow cooker, rice cooker, oven, steamer, and pressure cooker—complete with a “delay start” timer. Learn to use your Instant Pot while cooking garbanzo beans—from dry to delicious—in less than 2 hours.
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Budget Garbanzo Beans (Instant Pot)
Welcome to Instant Pot cooking! No more soaking beans! No more watching the pot for hours! Dry chickpeas and water are all you need to have beans freshly cooked in less than two hours, start to finish. The garbanzo beans even cook in the jar you're going to store them in!
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Ingredients
- ½ cup dried garbanzo beans
- 3.5 cups water
Instructions
- Put a metal or silicon trivet in your Instant Pot so the glass jar(s) is not sitting on the on the bottom of the pot. Pour 1 cup (250 ml) of water in the bottom of the pot.
- Put the dried beans in the bottom of a glass jar. Fill the jar with water. Put the jar in the Instant Pot. My Instant Pot will hold multiple glass jars, so I often multiply this recipe and cook several at one time. Note: you don't need to increase the water on the bottom of the Instant Pot.
- Seal the Instant Pot and close the steam release valve. Press the Multigrain button, and set the timer for 60 minutes. It will take about 30 minutes to pressurize. When the Instant Pot is finished wait for the pressure to release naturally. Time to make hummus!!
Notes
Related Recipes: Authentic Hummus — Three Ways and High-Protein “Fresh” Salsa
Shopping: Instant Pot
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Nutrition
Nutrition Facts
Budget Garbanzo Beans (Instant Pot)
Amount per Serving
Calories
69
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
24
mg
1
%
Potassium
119
mg
3
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
11
IU
0
%
Vitamin C
1
mg
1
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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