Instant Pot Chickpeas (No Soak Method + Soaked)
Instant Pot Chickpeas – No draining, no fuss, just fresh-cooked chickpeas (aka garbanzo beans) in a pressure cooker in a matter of minutes with this quick and easy recipe!
You are going to love how simple it is to cook dried chickpeas (also known as garbanzo beans) from scratch in your Instant Pot – no draining hassles, no overnight soaking required!
Why You’ll Love This Method
In about an hour (or less with soaking), you’ll have tender, flavorful beans ready for all your favorite dishes, far tastier and more economical than canned versions.
- Quick from-scratch results – No more waiting overnight to soak beans! With the Instant Pot, you get perfectly tender chickpeas in about an hour (even without soaking), making homemade feel effortless.
- Superior flavor and texture – Freshly cooked garbanzo beans taste worlds better than canned: creamier, nuttier, and never mushy or metallic. You’ll notice the difference in every bite of hummus, falafel, or salad.
- Budget-friendly and customizable – Dried chickpeas cost a fraction of canned (and yield way more!), plus you control the salt, seasonings, and doneness – no additives or mystery ingredients.
- Zero-fuss draining – Use the steamer basket or strainer insert for easy lifting and rinsing – no messy pouring or lost beans!
This foolproof method turns a pantry staple into something fresh and delicious – once you try it, you may never go back to canned!
Packed with nutrition, chickpeas are a true superfood: rich in plant-based protein, heart-healthy fiber, folate, iron, manganese, and other essential minerals. They support digestion, steady blood sugar, and overall wellness – making them a smart and satisfying addition to your meals.
Ingredients You’ll Need
This simple recipe uses just two ingredients, but it’s endlessly customizable for extra flavor.
- Dried Chickpeas (Garbanzo Beans) – Buy fresh dried chickpeas from bulk bins or reputable packages where stock turns over quickly for the best texture and taste.
- Salt – Added during cooking to enhance the beans’ natural flavor and season them perfectly from the inside.
Easy Flavor Boost (Optional)
Add one (or a combo) to the pot for subtle depth without overpowering the chickpeas:
- Kombu (seaweed strip) — Adds rich umami and helps beans cook more digestibly (I love Eden brand).
- Bay leaves – This simple herb adds a touch of flavor that’s easy to find and remove after cooking.
- Vegetable broth – Replace some or all of the water with low-sodium broth for savory richness.
- Garlic or onion – Toss in 1–2 whole peeled garlic cloves or a quartered onion chunk for a mild, aromatic flavor that infuses beautifully.
How To Make Instant Pot Chickpeas
I’ve perfected making chickpeas in my Instant Pot (affiliate link) with unsoaked and soaked beans. Cook times may vary slightly by model or chickpea age – start here and adjust as needed. (Full printable recipe card at the bottom of the post.)
Unsoaked Chickpeas (most convenient): Rinse 1 lb (about 2 cups) dried chickpeas. Add to the Instant Pot with 5 cups of water (or liquid). Cook on Manual/Pressure Cook HIGH for 45 minutes. Allow a 15-minute natural release, then quick-release any remaining pressure.
✅ Result: Tender, creamy chickpeas perfect for most recipes.
Soaked Chickpeas (for creamier texture and shorter cook time): Soak 1 lb dried chickpeas overnight (or 8+ hours) in plenty of water, then drain and rinse. Add to the Instant Pot with at least 4 cups of water. Cook on Manual/Pressure Cook HIGH for 5 minutes. Allow a 15-minute natural release, then quick release.
✅ Result: Softer, more digestible beans in a fraction of the time.
Here’s a quick comparison chart!
| Method | Soak Time | Cook Time (High Pressure) | Total Active Time | Best For |
|---|---|---|---|---|
| No Soak | None | 45 minutes | ~1 hour | Convenience, weeknights |
| Overnight Soak | 8–12 hours | 5–15 minutes | ~30 minutes | Creamier hummus, softer texture |
Instant Pot Chickpeas using Basket Insert
The steamer basket (affiliate link) is optional but highly recommended, and makes soaking, draining, and rinsing a breeze – no pouring hot beans!
- Place rinsed (or soaked) chickpeas in the basket.
- Add 9–10 cups of water to the pot (ensure chickpeas are covered by at least 2 inches).
- Proceed with the unsoaked (45 min) or soaked (5 min) cook times above.
- After cooking, simply lift the basket to drain – no mess!
Tips For Best Results
- Boost flavor during cooking – Add kombu (for umami and better digestibility), bay leaves, a garlic clove, an onion quarter, or replace some water with vegetable broth. These infuse subtle depth without extra work.
- Always rinse chickpeas well before cooking to remove debris.
- Natural release helps prevent foaming and mushy beans—don’t skip it!
- Yield: 1 lb dried chickpeas makes about 6 cups cooked.
How to Store + Freeze Cooked Chickpeas
Refrigerator: Transfer cooled chickpeas (with or without their cooking liquid) to an airtight container. They’ll stay fresh for up to 5–6 days. Perfect for quick weeknight meals!
Freezer: For longer storage, freeze cooked chickpeas for up to 6 months (best quality within 4–6 months).
- Spread drained chickpeas in a single layer on a parchment-lined baking sheet.
- Freeze for 2–3 hours until solid (this flash-freezing prevents clumping).
- Transfer to freezer-safe bags, vacuum-seal bags, or multi-use containers (affiliate link) – label with the date. Thaw overnight in the fridge or rinse under cool water for quicker use. They reheat beautifully in soups, salads, or curries!
Pro Tip: Freeze in portion sizes (e.g., 1–2 cups) for easy grab-and-go convenience. The aquafaba (cooking liquid) can also be frozen separately in ice cube trays for use in vegan recipes!
Serving Suggestions
Now that you’ve cooked your heart-healthy 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 or Mediterranean Chop 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: They are great in this Vegan Buddha Bowl, Herbed Potato, Chickpea + Asparagus Sheet Pan Dinner, or flavorful Chana Masala.
- Snacks: Roast them up for snacks with this Crispy Roasted Chickpeas or Curry + Sriracha Roasted Chickpeas recipe.
- Condiments: 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 recipe or have a question, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
INSTANT POT CHICKPEAS
Cook tender Instant Pot chickpeas from dried – includes no soak or quick soak methods! Quick 45-min recipe for perfect garbanzo beans for hummus, salads & more. It’s easy, flavorful, and budget-friendly.
- Prep Time: 5 min
- Cook Time: 5 – 45 min
- Total Time: 1 hour
- Yield: Serves 6
- Category: How-To
- Method: Pressure Cooking
- Cuisine: American, Indian, Mediterranean
- 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
Sort and Rinse: Pick through the dried chickpeas, discarding any discolored, shriveled, or odd ones. Rinse well under cool water to remove dust or debris.
Using Unsoaked Chickpeas: Place the rinsed chickpeas (and any optional add-ins) in the Instant Pot insert. Add 5 cups of water. 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 45 minutes. Once cooking ends, allow a natural pressure release for 15 minutes. Then carefully move the valve to VENTING to release any remaining steam.
Using Pre-Soaked Chickpeas: Place the rinsed chickpeas (and any optional add-ins) in the Instant Pot insert. Add 4 cups of water. 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 minutes. Once cooking ends, allow a natural pressure release for 15 minutes. Then carefully move the valve to VENTING to release any remaining steam.
Using the optional basket insert? For ease, use an Instant Pot steam basket (affiliate link) and follow the instructions above, but double the water amount for each method to 9–10 cups. You want to make sure the chickpeas are covered with at least 2 inches of water.
Once done, drain the chickpeas and let them cool for 10 minutes. Enjoy warm or cold!
Yields 6 cups
Notes
If making a smaller batch, use 1 cup dried chickpeas, reduce water by 1 cup for both unsoaked and soaked chickpeas, and continue the recipe as written.
Storage tips:
- Refrigerator: Transfer cooled chickpeas (with or without their cooking liquid) to an airtight container. They’ll stay fresh for up to 5–6 days.
- Freezer: For longer storage, freeze cooked chickpeas for up to 6 months. To freeze, spread drained chickpeas in a single layer on a parchment-lined baking sheet and place in freezer for 2 to 3 hours. Transfer to freezer-safe bags, vacuum-seal bags, or airtight containers. Thaw overnight in the fridge or rinse under cool water for quicker use.
The aquafaba (cooking liquid) can be frozen separately in ice cube trays for use in vegan recipes!
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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).