INSTANT POT CHICKPEAS
Instant Pot Chickpeas – No draining, no-fuss, just fresh cooked chickpeas (aka garbanzo beans) using a pressure cooker in a matter of minutes with this quick and easy recipe!
Cooking dried chickpeas from scratch using an Instant Pot is quick and easy! You’ll have fresh cooked garbanzo beans in about 1 hour to use with all your favorite Chickpea recipes!
With this recipe, you can opt to cook the chickpeas with or without soaking. I’ve also included instructions when using an Instant Pot strainer, making it easy to just lift and strain chickpeas without any fuss.
Chickpeas are typically used in Mediterranean, Indian, and Middle Eastern cuisines for recipes such as Falafels, Hummus, Tikka Masala, or Salads. But, I love them in just about any type of cuisine as seen with this Vegan Caesar Salad, Chickpea Tacos, or Vegan Pasta Salad.
Full of nutritions, chickpeas are a heart healthy legume and great addition to just about any diet. They are protein and fiber rich, and contain a healthy assortment of vitamins and essential minerals the body needs.
Ingredients You’ll Need
This recipe only requires two or three ingredients, and customized to what you have on hand.
- Chickpeas – you can purchase dried chickpeas packaged or in bulk. I suggest sourcing from a place the replenishes often for the freshest possible garbanzo beans.
- Salt – will be added while beans are cooking, intensifying their natural flavor.
Add a Flavor Boost
When adding a flavor boost, typically you will just use one of the options listed.
- Kombu – seaweed adds a wonderful umami flavor (I use & recommend Eden kombu (affiliate link))
- Bay leaves – this simple herb adds a touch of flavor and is easily accessible
- Vegetable broth – you can opt to use half water and half broth, or all broth, for added flavor
- Garlic clove or 1/4 whole onion – even something as simple as a clove of garlic or piece of onion will add subtle flavor.
How To Make Instant Pot Chickpeas
For this recipe, I’ve used this Instant Pot (affiliate link). After many trials, these are the best times for pressure cooked Chickpeas. If using another model or brand, you may need to make slight adjustments.
(Note – The full printable recipe is at the bottom of this post)
- Unsoaked: When using un-soaked chickpeas, cook on Manual at HIGH pressure for 45 minutes with 15 minute natural release. You will use 5 cups of liquids.
- Soaked: Chickpeas that have been soaked overnight can be pressured cooked on Manual at HIGH pressure for 5 minutes and allowing 15 minute natural release. Filling the insert with at least 4 cups of water.
Cooking Instant Pot Chickpeas Using a Basket Insert
You may like to use the basket insert (affiliate link) when cooking the chickpeas.
Not only is the basket helpful when soaking the chickpeas, making it easy to drain and rinse after soaking. It’s helpful when during pressure cooking and only needs the water to be adjusted.
- Adjusting water amounts when using a basket insert. When using an Instant Pot basket insert, use 9 – 10 cups of water. You want to be sure to cover the chickpeas with at least 2 inches of water.
Top Tips
- Make your chickpeas flavorful. For the best flavor, I use kombu, but vegetable broth, bay leaves, garlic clove, or piece of onion will also add a nice flavor.
How To Store + Freeze
- Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.
- Freezer: For longer storage, cooked chickpeas can be stored in the freezer for up to 4 – 6 months. To freeze, spread cooked chickpeas on a baking sheet in a single layer, place in the freezer for 2 – 3 hours (this will help when storing so they don’t stick together). Once frozen, store the chickpeas in multi-use containers (affiliate link) or freezer safe bags. Let thaw in the refrigerator before using.
Serving Suggestions
Now that you’ve cooked your chickpeas, the next best part is eating them! These are just a few of the many delicious chickpea recipes you will find on the TSV:
- Salads: Toss chickpeas in this Vegan Pasta Salad, Mediterranean Chop Salad, or Vegan Caesar Salad.
- Sandwich filler: They are delicious in this Sonoma Chickpea ‘Chicken’ Salad, Mashed Chickpea Salad, or Chickpea ‘Egg’ Salad.
- Soups: Chickpeas are fantastic in the Lemon Chickpea Orzo Soup or Chickpea Noodle Soup.
- Meal bowls:Â They are great in this Vegan Buddha Bowl, Herbed Potato, Chickpea + Asparagus Sheet Pan Dinner, or flavorful Chana Masala.
- Snacks:Â Roast them up for snacks with this Crispy Roasted Chickpeas or Curry + Sriracha Roasted Chickpeas recipe.
- Condiments:Â Blend them into a delicious dip or spread with this Classic Hummus or Sun-Dried Tomato Hummus.
More Instant Pot Recipes
- Instant Pot Farro
- Instant Pot Quinoa
- Instant Pot Refried Beans
- Instant Pot Black Beans
- Instant Pot Applesauce (sugar-free)
- See all vegan Instant Pot recipes on TSV!
If you try this instant pot chickpeas recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintINSTANT POT CHICKPEAS
Instant Pot Chickpeas with no draining, no-fuss, just fresh cooked chickpeas (aka garbanzo beans) using a pressure cooker in a matter of minutes with this quick and easy recipe! Can also use soaked chickpeas.
- Prep Time: 5 min
- Cook Time: 5 - 45
- Total Time: 4 minute
- Yield: Serves 6
- Category: How-To
- Method: pressure cooker
- Diet: Vegan
Ingredients
- 1 lb. chickpeas (about 2 cups)
- 4 – 5 cups water
- 1 teaspoon salt
Optional Add-ins
- 2 bay leaves
- 1 kombu, 4 inch piece
- 1 garlic clove
- 1/4 chunk of onion
Instructions
Pick out any odd or off-colored chickpeas and discard.
Place chickpeas into the bottom of the pressure cooker insert, pour water overtop. Attach the lid, turn to lock, and move the valve to ‘SEALING’. Set the Instant Pot to BEAN or manually set to HIGH PRESSURE, and cook for 5 or 45 minutes (see below for your cooking time). Once done, let the pressure release on its own for at least 15 minutes, then move the valve to the ‘VENTING’ position to complete the process.
- Unsoaked chickpeas: Cook on Bean or High for 45 minutes with 15 minute natural release. Use 5 cups of water.
- Soaked chickpeas: Cook on Bean or High for 5 minutes with 15 minutes natural release. Use 4 cups of water.
- Water amounts when using a basket insert. When using an Instant Pot basket insert (affiliate link), use 9 – 10 cups of water. You want to be sure to cover the chickpeas with at least 2 inches of water.
Notes
If making a smaller batch, use 1 cup dried chickpeas, reduce water by 1 cup for both unsoaked and soaked chickpeas, continue recipe as written.
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Made these the other day as instructed, but unintentionally left them on “natural release” for much longer than meant to (was distracted), and I happen to love how they turned out: soft but whole, with perfect amt of liquid to cover for freezing. Massed out 9 oz of beans and now have 4 cans’ worth of garbanzo beans, ready to go. Tested and, to my mind, true. Thank you!
The beans came out like mush
So sorry they didn’t come out plump! Did you use the soaked or no-soak method?
If we choose the soaking method, how long do we need to soak the chickpeas before hand?
Soak them in cool water for at least 8 hours or overnight. They will expand, so be sure to cover them with 1 – 2 inches of water. Enjoy the chickpeas!
I’d like to try this recipe. Canned chickpeas are too soft for my taste. Are these al dente?
This was my first time making chickpeas in the Instant Pot. I used a clove of garlic and two bay leaves, and they came out super flavorful. They were perfectly cooked as well (I did not soak beforehand). So much better than canned, and so easy! I’ll definitely be making this again (and again and again).