Description
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.
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!
- Prep Time: 5 min
- Cook Time: 5 - 45 min
- Category: How-To
- Method: Pressure Cooking
- Cuisine: American, Indian, Mediterranean