Instant Pot Chickpeas (Easy No Soaking Recipe!)

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!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Platings + Pairings.

Cooked chickpeas in instant pot.

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.

Ingredients Needed

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

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 Make Ahead & 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!
Side view close up of bowl of cooked instant pot chickpeas.

Ways to Use Chickpeas

Here are some chickpea recipes to try out!

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

More Instant Pot Bean & Legume Recipes:

Did you try these no soak instant pot garbanzo beans?

If you loved these no soak 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.

For more great Platings and Pairings recipes, be sure to follow me on InstagramTikTokPinterest and Facebook.

Cooked chickpeas in instant pot.

Instant Pot Chickpeas (No Soaking)

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! 
5 from 13 votes
Print Pin
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


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


  • 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.


Store in the refrigerator for up to four days or the freezer for up to six months. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!



Calories: 275kcal | Carbohydrates: 46g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 406mg | Potassium: 661mg | Fiber: 13g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 3.1mg | Calcium: 79mg | Iron: 4.7mg

Check out the web story here.

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!

8 thoughts on “Instant Pot Chickpeas (Easy No Soaking Recipe!)”

    • If I make way less of this recipe – for example, 1/2 cup dry beans and 2 cups H2O, does it still need to cook for 40 and sit for 20? Or can that time be reduced? Thanks in advance! I love making this recipe, but I end up with more beans than I know what to do with.

  1. 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!

  2. 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!

  3. 5 stars
    I just made these in my instant pot. So easy and they are delicious!! I’m going to freeze them in 1.5 cup portions as suggested.

  4. This Instant Pot chickpea recipe is a game-changer. In just 40 minutes, you can have perfectly cooked chickpeas ready for various dishes. Plus, it’s incredibly convenient to store them in the fridge or freezer for future use. A versatile and time-saving addition to any kitchen!


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.