Homemade Aquafaba (Stovetop or Instant Pot)
By the Gracious Vegan
As I started using more and more aquafaba and offered classes with aquafaba recipes, I realized that homemade aquafaba is far superior to canned. I found that Instant Pot aquafaba was just as good as stovetop aquafaba, and I found by trial and error that you can make aquafaba in the Instant Pot without soaking the chickpeas first. So I offer three variations here. The key to all of these approaches is the post-cooking soak. It’s critical to let the chickpeas soak in their cooking water for several hours while they cool down and then for several more hours (ideally overnight) in the fridge. The aquafaba comes out super-gelatinous and is perfect for whipping into very stiff peaks.
Note that the soft cooked chickpeas are perfect for my Better-Than-Store-Bought Hummus.
Makes 3.5 - 4 cups of aquafaba (note that you can easily halve this recipe with same timings)
Cooking unsoaked chickpeas in Instant Pot
Put the water and chickpeas in the Instant Pot.
7.5 cups water
2 cups of dry chickpeas
Lock the lid, set the knob to “Sealing,” and use the “Pressure Cook,” “Manual,” or “High” setting for 46 minutes. Use a natural release, which will take about 30 minutes, then unplug the Instant Pot. Continue to leave the chickpeas in the cooking water while the mixture cools, and chill them in the fridge for several more hours or overnight for maximum protein saturation. In the morning, strain the chickpeas with a bowl underneath to catch the precious aquafaba.
Cooking soaked chickpeas in Instant Pot or stovetop
Soak dry chickpeas in plenty of water (chickpeas should be well covered) for about 8 hours.
2 cups of dry chickpeas
Discard soaking water and rinse the chickpeas.
Stovetop: Place the chickpeas and water in a pot. Do not add any salt or baking soda.
8 cups water
The soaked chickpeas
Cover the pot with a lid and bring to the boil—they can boil over quickly, so keep an eye on them. Skim any foam that comes to the top and discard. After the chickpeas come to boil, decrease the heat to low-medium and simmer the chickpeas (with the lid on) until quite tender. It takes about 60-75 minutes.
Once the chickpeas are ready, turn the heat off and leave the chickpeas to cool down in their cooking water. Once the mixture cools down, chill it in the fridge with the water and chickpeas still together. (See “final steps” below.)
Instant Pot: Place the chickpeas and water in the Instant Pot. Do not add any salt or baking soda.
6 cups water
The soaked chickpeas
Lock the lid, set the knob to “Sealing,” and use the “Pressure Cook,” “Manual,” or “High” setting for 20 minutes. Use a natural release, which will take about 30 minutes, then unplug the Instant Pot. Continue to leave the chickpeas in the cooking water while the mixture cools, and chill it in the fridge for several more hours or overnight for maximum protein saturation.
Both methods final steps. Remove chickpeas from the cooking water with a slotted spoon or put a bowl under a colander and drain the liquid into the bowl.
How long is aquafaba good in the fridge? Stored in an air-tight container it lasts for 3-4 days.
You can freeze aquafaba.
Planning
(For soaked method) I start my aquafaba the day before I need it.
Morning: start the chickpeas soaking
Late afternoon: cook the chickpeas
Overnight: store chickpeas in their water (the aquafaba) in the fridge
Next morning: collect the gelatinous aquafaba
Note that for unsoaked method, you can cook the chickpeas in the afternoon of the day before, cool them in their water in the evening, and put them in the fridge overnight.