Instant Pot Chickpeas

I recently, like many other people, received an Instant Pot for Christmas. At first, to be honest, I was a little leery. While I know that it is called an “Instant Pot“, it isn’t quite “instant”. After all, it takes some time to come to temperature, then cook and then depressurize. Although the jury was out, now I’m a fan.

What changed my mind, you may ask? Dried chickpeas. Dried chickpeas, you ask? Yup, chickpeas. You see, I love chickpeas and I cook with them quite a bit. I use them for my Moroccan Chickpeas, my Pasta e Ceci, my Slow Cooker Moroccan SToup, my Italian Spring Salad, my Slow Cooker Chana Aloo or just to make hummus or throw into salads. You get the point, I use a lot of chickpeas. I don’t live in the largest of places, so cupboard space is at a premium. I’d rather have a bag of dried chickpeas instead of several cans, as a bag takes up much less space. However, dried chickpeas mean that you have to soak them overnight before you cook them, and I’ll that admit that sometimes I’m not on the ball and don’t remember to soak them overnight, which results in a run to the store to pick up canned chickpeas.