Instant Pot Chickpeas

Making Instant Pot Chickpeas is the easiest way to make soft and tender beans from dried, with or without soaking. 

❤️ Why You’ll Love This Recipe: Your homemade hummus, falafel, grain bowls, and other vegetarian meals will taste fresher, creamier, and all around better when you cook your own chickpeas. And the Instant Pot makes the process fast, easy and hands-off. 

We love hummus around here for sandwiches, appetizers, and kid-friendly snacks. And once we started making our own hummus using chickpeas cooked in the Instant Pot, we realized how much creamier and better it tasted.

Give this easy cooking method a try next time you’re making garbanzo beans, and you’ll see what we mean!

How to Make Instant Pot Chickpeas

This Instant Pot Chickpea recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL. 

There are two methods to cooking chickpeas from dried, and you can do them both with your pressure cooker: the soaking method and the no-soak method. 

Soaking requires a bit of planning because the beans have to sit in water in the Instant Pot overnight. It shortens the cooking time by a bit the next day. 

With Soaking

If you plan ahead, you can set your chickpeas to soak the night before. This helps soften up the beans as they absorb water. They will also expand quite a bit. So check them regularly and make sure they’re fully submerged in water the entire time. 

The next day, before cooking, make sure you drain out the soaking water and rinse the chickpeas well. There’s a lot of built-up starch in that water that will affect the flavor of your beans. 

Unsoaked Method

With the no-soak method, you simply dump the chickpeas and water into your pressure cooker, seal it up and let it do it’s thing. The cooking time is about 15 minutes longer under pressure than with the soaking method. 

Because soaking removes some of the starch on the beans, some people prefer the taste and texture of soaked chickpeas vs. unsoaked. But if you’re in a pinch or forgot to soak overnight, you’ll still get tender and creamy garbanzos using the no-soak method. 

Storing Chickpeas

You can store cooled cooked chickpeas in an airtight container in the fridge for up to four days. 

How to Serve Chickpeas

We’re partial to turning chickpeas into light and fluffy hummus. You can use our Instant Pot Hummus recipe or our quick hummus recipe from Barbara Bakes. 

Of course, there are hundreds of ways to serve up your home-cooked chickpeas, like:

• Tossing them on salads for added protein
• Baking or frying crispy falafel
• Making a vegetarian grain bowl like this Sweet Potato Chickpea Buddha Bowl from Minimalist Baker
• Adding mayo and celery for a veggie take on chicken salad 

More Bean Recipes for the Instant Pot

The Instant Pot is one of the best ways to prepare beans. Here are some of our most popular recipes:

• Vegetable Beef Soup is full of colorful vegetables, tender beef and hearty beans.
• Instant Pot Baked Beans ae sweet, savory, and the perfect BBQ side dish
• Pinto Bean Risotto features creamy beans, tender rice and fresh chard. 

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Instant Pot Chickpeas

Yield: 4-6

Prep Time: 2 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 17 minutes

Making Instant Pot Chickpeas from dried beans is the fastest way to get creamy, tender garbanzos for hummus and more.

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Ingredients

• 1 Pound dried chickpeas (garbanzo beans)
• 1 teaspoon salt
• 3-4 bay leaves
• 6 cups water

Instructions

Unsoaked method

Take chickpeas and rinse while removing any possible stones.  Place the chickpeas in the Instant Pot and cover with 5-6 cups of water. Add the salt and stir well.  Add the bay leaves and cover sealing the lid. 

Cook 45 Minutes on high temp and high pressure, then natural release which can last up to 30-35 minutes. 

Remove the pot from the Instant Pot and drain the water out (be careful as the pot will be hot as will the water) You can also let the pot cool down to room temperature if you have the time. 

Store the chickpeas in a sealed container and place in the refrigerator for up to 4 days. 

You can freeze the chickpeas in a zip lock freezer bag or freezer safe container for up to 4 months. 

Soaked method

Rinse and sort the beans and then place in a large bowl or pot and cover the beans at least 3-4 times higher than the bean as the beans will expand in size quite a bit and let the beans soak overnight.  

Drain the water and rinse the beans and place in the Instant Pot. Add 5-6 cups of water. Add the salt and stir well.  Add the bay leaves and cover sealing the lid. 

Cook for 30 minutes on high pressure and high heat and then natural release which can take up to from 20-30 minutes. 

Drain water and serve or store in a sealed container in the refrigerator for up to 4 days.

You can freeze the chickpeas in a zip lock freezer bag or freezer safe container for up to 4 months. 

Recommended Products

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 367mgCarbohydrates: 21gFiber: 6gSugar: 4gProtein: 7g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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