How long does it take to cook chickpeas (chana) from scratch in a pressure cooker?

Question

Understand ideal timings for soft, fully-cooked chickpeas in a cooker.

Answer 1

To cook chickpeas (chana) from scratch in a pressure cooker, they typically take about 15-20 minutes on high pressure after soaking overnight, followed by a natural pressure release.

Detailed Explanation:

Cooking dried chickpeas (garbanzo beans) in a pressure cooker is significantly faster than stovetop methods, which can take hours. The key is proper pre-soaking.

1. Soaking: For best results and reduced cooking time, soak dried chickpeas overnight (at least 8 hours) in plenty of cold water (they will expand significantly). Discard the soaking water before cooking. Soaking also helps with digestion. If you forget to soak, you can quick-soak them by boiling for 5 minutes, then letting them sit in hot water for 1 hour.
2. Water Ratio: For soaked chickpeas, use a ratio of about 1 cup soaked chickpeas to 3 cups of fresh water. You can add a pinch of salt if desired, but some prefer to add salt after cooking to avoid tough skins.
3. Cooking Time (Electric Pressure Cooker - Instant Pot): Set to high pressure for 15-20 minutes. The exact time depends on how tender you like them (15 mins for firmer, 20 mins for very soft).
4. Cooking Time (Stovetop Pressure Cooker): This typically translates to about 4-6 whistles on medium-high heat. Reduce heat after the first whistle to maintain a steady pressure.
5. Pressure Release: Always use Natural Pressure Release (NPR) for chickpeas. This prevents frothing and ensures they come out tender and intact. Allow the pressure to release fully before opening the lid (the float valve will drop).

Cooked chickpeas can be used immediately or stored in their cooking liquid in the refrigerator for several days or frozen for later use.

Pro Tip:

For very soft, creamy chickpeas (ideal for hummus), add a tiny pinch of baking soda (about 1/4 teaspoon per cup of dried chickpeas) to the soaking water or cooking water.