02-12-2021, 06:48 PM
jesse wrote:
Have you tried pre-soaking with the Instant Pot?
I use this method when cooking pinto beans and it seems to solve the gassy issue.
I think it's 4 cups of water/cup of beans, cook for 3 minutes, then release pressure after 10 minutes.
Haven't tried this, but it's along the same lines as what I was suggesting: to soak / cook them for an extended period, adding enzyme to the mix (which couldn't hurt, I don't think). Cooking chickpeas in an Instant Pot without soaking DOES take a lot longer than 3 minutes though, here's an example: https://detoxinista.com/instant-pot-chickpeas/ ... she's doing it for 50 minutes, I've seen other pages that say 40. It would also be nice to know what temperature it gets inside the Instant Pot, or better yet, if you could set it for a specific temperature, so that the enzyme can do its thing.
Edit: the Instant Pot manual suggests that the "Keep Warm" setting is still a bit too much on the hot side for the enzyme -- 68-73oC. https://instantpot.com/wp-content/upload...nglish.pdf