A good way to add fiber to your celiac diet is to include legumes in your meal plans. I like to cook dried chickpeas in my Instant Pot. I have found that the most cost effective way, is to use dried beans. And the quickest way to cook them is to use my Instant Pot! You don't even have to do all that overnight soaking!

I use my Instant Pot manual for cook times. 35 minutes on high pressure gives a soft, but not mushy chickpea. I use a 6 quart Instant Pot.

Gluten-Free Instant Pot Chickpea Recipe

Ingredients

• 2 cups dried and rinsed certified gluten-free dried chickpeas
• 6 cups water
• 1 to 2 teaspoons of gluten-free boullion powder or liquid, optional
• 1 cup chopped onions, optional
• 2 to 6 garlic cloves, whole and peeled, optional
• 1/2 teaspoon salt, optional

Directions

1. Rinse the chickpeas. Note: I don't soak my chickpeas. The cooking time would be different if soaked.
2. Put all the ingredients in the instant pot.
3. You want to make sure that you have enough liquid to cover the beans completely.
4. Set the Instant Pot's pressure level to high and set the cooking time to 35 minutes for dry (unsoaked) chickpeas. You will do a quick release. I follow my Instant Pot manual's instructions.
5. There will be liquid in the pot after cooking. I drain my chickpeas and use the broth for soups.
6. Note: I don't soak my chickpeas. If you do soak your chickpeas overnight than the cooking time is different. According to my Instant Pot manual the pressure level would still be high, but cooking time is 5 minutes with a quick release.

Above are one of the brands of gluten-free legumes I like to buy. I found Click dried and canned legumes to be very tasty. If you'd like more information on adding legumes to your diet check out my blog.

You can add a couple of bay leaves for flavour if you like or just cook the chickpeas with no flavourings just water and salt. I like to add some gluten-free chicken stock or boullion powder.

If you forget to do a quick release, it is not the end of your chickpeas! I sometimes forget and they are a bit softer than if I do a quick release they are fine for my family.

Once cooked they can be portioned out in freezer bags and frozen for up to a month. I love using chickpeas in salads, curries, soups and as veggie burgers.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.