Instant Pot Chickpeas (2024)

by Erin

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Instant Pot Chickpeas couldn’t be easier. This simple & quick method for cooking dried garbanzo beans in the pressure cooker (without no soaking) requires less than an hour. Plus, they taste so much better than canned!

Instant Pot Chickpeas (1)

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Ingredients Needed

How to Cook Chickpeas in the Instant Pot

Recipe FAQs

Ways to Use Chickpeas

Instant Pot Chickpeas (No Soaking)

Ingredients

Instructions

Notes

Equipment

Nutrition

I’m constantly cooking with chickpeas. Sometimes I’m even not cooking with chickpeas.

Meaning that sometimes I’ll even open up some canned chickpeas, drizzle on some Italian dressing, and call it lunch…

In today’s modern world, with the Instant Pot revolution upon us, I thought why not upgrade my routine a bit and try my hand at making chickpeas in the pressure cooker?

I mean, I make a lot of my staples in the Instant Pot – rice, quinoa, baked potatoes, chicken breasts. It was definitely time to try out some beans.

Try and try I did, and I finally developed a recipe to make ⭐️perfect⭐️ chickpeas in the Instant Pot.

Ingredients Needed

  • Dried Chickpeas
  • Kosher Salt
  • Water – Or, use instant pot bone broth or chicken stock to add even more flavor!

How to Cook Chickpeas in the Instant Pot

  • Add dried beans and salt to the pot. Cover with water (or stock for even more flavor) by 1-inch.
  • Seal and cook on high pressure for 40 minutes.
  • Allow the pressure to release naturally for 20 minutes before releasing any remaining pressure.

Recipe FAQs

How Long Does it Take to Cook Chickpeas in the Instant Pot?

Chickpeas take 40 minutes to cook in the Instant Pot. However, you also need to account for the time it takes for the pressure to build and release in the pressure cooker. For this recipe, it will take about 15 minutes for the pressure to build, and 20 minutes for the pressure to release. That’s a total time of 75 minutes.

Do You Need to Soak Chickpeas Before Cooking?

When using the Instant Pot, you do not need to presoak the garbanzo beans. Meaning you can whip up a batch of these beans last minute.

How to Make Ahead & Store

  • Refrigerator: Store cooked chickpeas in a sealed container with a bit of their cooking liquid. They will keep for up to four days.
  • Freezer: Store flat in ziploc bags for up to six months. I like to freeze them in 1 1/2 cup portions, which is equivalent to a 15-ounce can. Perfect for using in recipes!

Ways to Use Chickpeas

Here are some chickpea recipes to try out!

  • Hummus! – Try this Harissa Hummus, Macadamia Nut Hummus or Hummus with Whipped Feta and Chili Oil
  • Farro Salad with Basil Lemon Tahini Dressing
  • Indian Butter Chickpeas
  • Mediterranean Chickpea Tuna Salad
  • Fennel and Chickpea Salad
  • Guacamole Salad with Chickpeas
  • Harissa Chicken with Chickpeas
  • More → 37+ Chickpea Recipes
Instant Pot Chickpeas (5)

More Instant Pot Bean & Legume Recipes:

  • Instant Pot Pinto Beans
  • Instant Pot Refried Beans
  • Instant Pot Black Eyed Peas
  • Instant Pot Black Beans
  • Instant Pot Lentils

Did you try these no soak instant pot garbanzo beans?

If you loved these no soak instant pot chickpeas, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me onInstagramusing the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Instant Pot Chickpeas (6)

Instant Pot Chickpeas (No Soaking)

Instant Pot Chickpeas couldn't be easier. This simple & quick method for cooking dried garbanzo beans in the pressure cooker (without presoaking) requires less than an hour. Plus, they taste so much better than canned!

5 from 13 votes

Print Pin

Prep Time: 2 minutes minutes

Cook Time: 40 minutes minutes

Time for pressure to build and release: 35 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 cups

Created by Platings and Pairings

Ingredients

  • 1 pound dry chickpeas
  • 1 teaspoon kosher salt
  • About 6 cups water or chicken stock

Instructions

  • Add chickpeas and salt to Instant Pot and cover with water (or stock) by 1-inch, about 6 cups.

  • Put lid on pot, and lock into place. Set valve to sealing.

  • Cook on MANUAL (or pressure coohigh pressure for 40 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.

  • Allow pressure to naturally release 20 minutes before releasing remaining pressure.

  • Allow to cool and store.

Notes

Store in the refrigerator for up to four days or the freezer for up to six months.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Nutrition

Calories: 275kcal | Carbohydrates: 46g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 406mg | Potassium: 661mg | Fiber: 13g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 3.1mg | Calcium: 79mg | Iron: 4.7mg

Check out the web story here.

This post was originally published in 2019. It was updated in 2023 to add new information. The no soak instant pot chickpeas recipe remains the same. Enjoy!

Instant Pot Chickpeas (2024)
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