Place the dried chickpeas with 2-3 cups of liquid (see notes below) in the inner pot. Put the pressure lid on and turn the valve to seal. Set on high pressure. Determine the cooking time and pressure release time based on how you want them cooked (see notes below).
When the time is up, remove the lid. Use the chickpeas in your favorite recipes or refrigerate up to 5 days.
Garlic Butter Chickpeas (as pictured in the recipe)
Once the chickpeas are cooked to medium texture remove them from the inner pot to a serving bowl. You can drain off some of the liquid, but I recommend leaving at least ¼ cup.
Mash the roasted garlic and add to the chickpeas along with the butter. Stir and break up some of the chickpeas with a fork. Season with salt and pepper to taste. Add the parsley, stir and serve.
Best for making mashed chickpeas or hummusSoft Chickpeas: Pressure cook with 3 cups of thin liquid for 45 minutes with a 10 minute natural release. Best for side dishes and saladsMedium Chickpeas: Pressure cook with 2 cups of thin liquid for 35 minutes with a full natural release. Best for making Air Fryer ChickpeasFirm Chickpeas: Pressure cook with 2 cups of thin liquid for 30 minutes with a full natural release.