by Erin
Jump to Recipe Jump to Video
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!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Platings + Pairings.
Jump To
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
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.
For more great Platings and Pairings recipes, be sure to follow me onInstagram,TikTok,PinterestandFacebook.
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!