02-12-2021, 10:38 PM
jesse wrote:
Sorry, it's actually 4 minutes, with natural pressure release (about 10 minutes). I have only done this with Pinto Beans (the instructions are in the recipe book with the refried beans recipe).
After the 4 minute pre-soak, you do still need to cook the beans for at least another 10 minutes, I'm guessing chickpeas would be longer.
Enzymes might be the why to go, but I was pleasantly surprised to find that beans pre-soaked, then cooked in my Instant Pot resulted in much less gas and bloating.
I do love Chickpeas, I'll have to try this method with them.
I can certainly try the pre-soak and then change the water out for the actual cooking, but I'm still thinking that if I could set the Instant Pot for a lower temp, that'd be better because you don't want to kill the enzymes.
Like I said, I made some incredible pasta with chickpeas ... tasted great, but the gas was beyond belief, and that was WITH an overnight pre-soak and using my enzyme supplement when I ate them.