Comments on: Instant Pot Chickpeas

By: amj

amj — Thu, 16 May 2024 01:20:52 +0000

Love this recipe, like all of Amy and Jacky’s vegan oriented recipes. They’ve saved me untold money from not wasting food through trial-and-error, and untold hours of struggling on my own.

By: Laurie B Cooks

Laurie B Cooks — Wed, 08 May 2024 21:43:31 +0000

Creamy and delicious.
I have a fairly large Cuisinair Pressure cooker. Doubled the recipe because I want to make a salad and a butternut squash chickpea curry. But omg – I was eating them right out of the pot. It’s a winner and going in my little black book of besties!

By: Deb

Deb — Fri, 03 May 2024 04:50:02 +0000

This recipe is perfect. I followed the instructions as written and made the most delicious hummus ever.

By: V K

V K — Sat, 27 Jan 2024 22:11:47 +0000

Chickpeas turned out perfectly. Directions are clear and easy to follow. All the detailed information about how you arrived at the times, ingredients, etc. are very helpful. Thanks!

By: Jaimie Porter

Jaimie Porter — Wed, 18 Oct 2023 13:46:11 +0000

This is my absolute favorite recipe!!! It turns out great!!!

By: Christina

Christina — Tue, 26 Sep 2023 00:46:47 +0000

This was an amazingly simple and flavorful way to cook chickpeas. I’ve never celebrated a base recipe so much, but I can’t stop snacking on them. I omitted the opinion and used only two crushed garlic cloves, since I was using the batch in a recipe with its own strong flavors. Perfectly tender, flavorful, and pleasant. My picky 4 year old was even snacking on them and she “doesn’t like beans.”

By: Linda

Linda — Tue, 12 Sep 2023 20:15:44 +0000

Absolutely delicious! Perfect chickpeas!

By: Sualdam

Sualdam — Tue, 01 Aug 2023 22:52:25 +0000

In reply to Sualdam.

Incidentally, the liquid left behind doing it that way is Aquafaba on steroids.

I used it to make a chickpea curry, and the flavour was incredible.

By: Sualdam

Sualdam — Sat, 29 Jul 2023 23:37:18 +0000

Using a Ninja Pressure Cooker.

450g (1lb) dry Chickpeas, halved/peeled onion (large), halved head of garlic, six Bay Leaves. 1 1/2 tsp of salt, and 1.4 litres (6 cups) of chicken stock as the liquid. 50 minutes cook time, 10 minutes natural release, then full release.

Tastes perfect, smells gorgeous, texture perfect. For use in making Chickpea Curry tomorrow. Plan to use the Chickpea stock for the curry base.

My only gripe is that they didn’t plump up as much as I wanted (and as they have when I previously used the soak/stovetop method). I will have to experiment with soaking on the next run. Or maybe it was just the beans I bought.

Still happy, though (especially that smell filling the house right now).

By: Shaula Yemini

Shaula Yemini — Wed, 12 Jul 2023 21:46:06 +0000

Terrific flavor and texture in a little over an hour. Just drizzle a bit of olive oil and enjoy