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