I make a lot of fancy recipes on this site, but what I really love about my pressure cooker is how it helps with the basics. It speeds up the long-cooking building blocks that I depend on for other recipes. Chicken broth, brown rice, and dry beans.
Chickpeas are a great example. I use chickpeas in all sorts of recipes (see last week’s Chickpea Puttanesca, and the “Related Posts”, below). When I need chickpeas, I’ll cook a pound from dry. Then, I freeze any unused chickpeas in 2-cup containers. Those 2-cup containers are the perfect size to replace a can of chickpeas from the grocery store, and they taste SO much better.
If you own an Instant Pot, or other pressure cooker, you owe it to yourself to cook make-ahead beans. Pressure cook a batch of chickpeas and freeze them. (Or make your most-used bean, whatever it is.) You’ll be thankful you have these frozen assets.
Recipe: Pressure Cooker (Instant Pot) Chickpeas
Recipe Link: Pressure Cooker Chickpeas
Pressure Cooker Hummus
Pressure Cooker and Oven Roasted Chickpeas
Instant Pot Chickpeas and Tomato Lemon Vinaigrette
Instant Pot Smashed Chickpea and Scallion Salad
My other Instant Pot Pressure Cooker Recipes
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