Name: Instant Pot Chickpeas {No Soak}
Prep time: 2 min
Cook time: 40 min
Total time: 75 min
Ingredients: 1 pound dry chickpeas; 1 teaspoon kosher salt; About 6 cups water or chicken stock

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Instant Pot Chickpeas couldn’t be easier. This simple & quick method for cooking dried garbanzo beans in the pressure cooker (without presoaking) requires less than an hour. Plus, they taste so much better than canned!

I’m constantly cooking with chickpeas. Sometimes I’m even not cooking with chickpeas. Meaning that I can open up a can of them, drizzle on some Italian dressing, and call it lunch. That brings me back to my college days when I wasn’t much of a cook, and I didn’t have much money…

How times have progressed.

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.

How Long Does it Take to Cook Chickpeas in the Instant Pot?

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.

Bowl of cooked chickpeas with spoon next to bag of uncooked chickpeas.

Do You Need to Soak Chickpeas Before Cooking?

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 Cook Chickpeas in the Instant Pot

Add chickpeas and salt to the pot. Cover with water (or stock for even more flavor) by 1-inch.
Seal and cook for 40 minutes.
Allow the pressure to release naturally for 20 minutes before releasing any remaining pressure.

How to Store Chickpeas

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!

Chickpea Recipes

Here are some chickpea recipes from Platings & Pairings where you could use these Instant Pot chickpeas:

Side view close up of bowl of cooked instant pot chickpeas.

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More Instant Pot Recipes: