Instant Pot Chickpeas {No Soak} + VIDEO

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

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.

To start, get your hands on some quality chickpeas. I love Bob’s Red Mill Garbanzo Beans. Bob’s Red Mill is an employee-owned company that focuses on quality-products and their lineup is quite extensive. I’m so excited to see that lots of stores now have a full-on Bob’s Red Mill section with all of their great products. It’s my favorite section in the store. I always love checking out their newest products and ones that I haven’t tried before.

No matter which brand of chickpeas you’re using, be sure to rinse them well before adding them to the pot and examine them for any small stones, debris or broken beans.Bowl of dried chickpeas next to bag of Bob's Red Mill chickpeas.

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.

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.

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

If you loved these Instant Pot Chickpeas I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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

Instant Pot Chickpeas {No Soak}

Course: Side Dish
Cuisine: American
Keyword: garbanzo beans, instant pot chickpeas, pressure cooker chickpeas
Prep Time: 2 minutes
Cook Time: 40 minutes
Time for pressure to build and release: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 6 cups
Calories: 275 kcal

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! 

Print

Ingredients

  • 1 pound dry chickpeas
  • 1 teaspoon kosher salt
  • About 6 cups water or chicken stock

Instructions

  1. Add chickpeas and salt to Instant Pot and cover with water (or stock) by 1-inch, about 6 cups.

  2. Put lid on pot, and lock into place. Set valve to sealing.
  3. 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.
  4. Allow pressure to naturally release 20 minutes before releasing remaining pressure.
  5. Allow to cool and store.

Recipe Video

Recipe Notes

Store in the refrigerator for up to four days or the freezer for up to six months. 

Nutrition Facts
Instant Pot Chickpeas {No Soak}
Amount Per Serving
Calories 275 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 406mg18%
Potassium 661mg19%
Carbohydrates 46g15%
Fiber 13g54%
Sugar 8g9%
Protein 15g30%
Vitamin A 50IU1%
Vitamin C 3.1mg4%
Calcium 79mg8%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

I teamed up with Bob’s Red Mill to bring you this post. As always, all opinions are my own. 

Instant Pot Recipes:

 

 

 

5 comments

  1. Amanda

    5 stars
    Love this method! I always buy canned chickpeas because I’m intimidated by dry beans. I’ll have to try this IP method.

    Reply

  2. Waz

    5 stars
    Cooked garbanzos are so much better than the canned version, but I’ve never tried making them with an Instant Pot. Great tip!

    Reply

  3. Catherine @ To & Fro Fam

    5 stars
    I seriously don’t know how you read my mind. Last night I used my last can of chickpeas. It’d be so much cheaper, more environmentally friendly and convenient to just make them myself. Lately I love toasting chickpeas in cumin and turmeric to put on top of a Thai-inspired salad!

    Reply

  4. Tracey

    5 stars
    I have a question regarding freezing them; do you need to freeze them in some water as you do when you refrigerate?
    Thank you so much for posting this, I can’t wait to try it!

    Reply

    1. Erin

      Hi Tracey – When I freeze them, I don’t add much extra liquid. I just lay them flat in a ziploc bag. Hope that helps!

      Reply

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