head on view of freshly cooked instant pot chickpeas in a small bowl with items surrounding.

5 from 2 reviews

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.


Units Scale
  • 1 lb. chickpeas (about 2 cups)
  • 45 cups water
  • 1 teaspoon salt

Optional Add-ins

  • 2 bay leaves
  • 1 kombu, 4 inch piece
  • 1 garlic clove
  • 1/4 chunk of onion


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.


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.