Instant Pot Chickpeas couldn’t be easier. This simple & quick method for cooking dried garbanzo beans in the pressure cooker (without no soaking) requires less than an hour. Plus, they taste so much better than canned!
Table of Contents
I’m constantly cooking with chickpeas. Sometimes I’m even not cooking with chickpeas.
Meaning that sometimes I’ll even open up some canned chickpeas, drizzle on some Italian dressing, and call it lunch…
In today’s modern world, with the Instant Pot revolution upon us, I thought why not upgrade my routine a bit and try my hand at making chickpeas in the pressure cooker?
I mean, I make a lot of my staples in the Instant Pot – rice, quinoa, baked potatoes, chicken breasts. It was definitely time to try out some beans.
Try and try I did, and I finally developed a recipe to make ⭐️perfect⭐️ chickpeas in the Instant Pot.
Here’s how…
Ingredient notes
- Dried Chickpeas
- Water – Or, use instant pot bone broth or chicken stock to add even more flavor!
How to cook chickpeas in the instant pot
- Add dried beans and salt to the pot. Cover with water (or stock for even more flavor) by 1-inch.
- Seal and cook on high pressure for 40 minutes.
- Allow the pressure to release naturally for 20 minutes before releasing any remaining pressure.
Recipe FAQs
Chickpeas take 40 minutes to cook in the Instant Pot. However, you also need to account for the time it takes for the pressure to build and release in the pressure cooker. For this recipe, it will take about 15 minutes for the pressure to build, and 20 minutes for the pressure to release. That’s a total time of 75 minutes.
When using the Instant Pot, you do not need to presoak the garbanzo beans. Meaning you can whip up a batch of these beans last minute.
How to make ahead and store
- Refrigerator: Store cooked chickpeas in a sealed container with a bit of their cooking liquid. They will keep for up to four days.
- Freezer: Store flat in ziploc bags for up to six months. I like to freeze them in 1 1/2 cup portions, which is equivalent to a 15-ounce can. Perfect for using in recipes!
Erin’s favorite ways to use chickpeas
Here are some chickpea recipes to try out!
- More → 37+ Chickpea Recipes
More instant pot bean and legume recipes
Did you try these instant pot garbanzo beans?
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Full Recipe
Instant Pot Chickpeas (No Soaking)
Equipment
Ingredients
- 1 pound dried chickpeas
- 1 teaspoon kosher salt
- About 6 cups water or chicken stock
Instructions
- Add chickpeas and salt to Instant Pot and cover with water (or stock) by 1-inch, about 6 cups.
- Put lid on pot, and lock into place. Set valve to sealing.
- Cook on MANUAL (or pressure coohigh pressure for 40 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
- Allow pressure to naturally release 20 minutes before releasing remaining pressure.
- Allow to cool and store.
Notes
-
Refrigerator: Store cooked chickpeas in a sealed container with a bit of their cooking liquid. They will keep for up to four days.
-
Freezer: Store flat in ziploc bags for up to six months. I like to freeze them in 1 1/2 cup portions, which is equivalent to a 15-ounce can. Perfect for using in recipes!
Nutrition
This post was originally published in 2019. It was updated in 2023 to add new information. The no soak instant pot chickpeas recipe remains the same. Enjoy!
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