If you've ever forgotten to soak your beans or stood over the stove waiting for chickpeas to cook, you're going to love this Instant Pot Chickpeas recipe. It's a total game-changer-no soaking, no fuss, just perfectly tender chickpeas with minimal effort.
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Whether you call them garbanzo beans, use them in salads, stews, or homemade hummus, cooking chickpeas from scratch in the Instant Pot gives you unbeatable texture and flavor every time. Once you try this method, this recipe will become a go-to in your kitchen; you'll never reach for canned again.
Ingredients
Before we get started, here's what you need for this simple Instant Pot Chickpeas recipe: just a couple of pantry staples for perfectly tender garbanzo beans every time.
- Dried Chickpeas - Also known as garbanzo beans, they cook beautifully from scratch and have a richer flavor and texture than canned varieties.
- Water - Simple and essential. The right number of cups of water is key to ensuring even pressure and perfect results.
That's it! Two ingredients, no oil, no salt, just whole food goodness. This is the kind of vegan pantry staple that will change the way you think about meal prep.
How to Make Chickpeas in the Instant Pot
Let's walk through this step-by-step. You'll be amazed how easy it is to cook chickpeas in your pressure cooker, whether they're soaked or unsoaked.
To start, give your dried chickpeas a good rinse under cool water, then add them directly to the main insert of your Instant Pot. Pour in the cups of water, making sure the chickpeas are fully submerged.
Secure the lid, set the valve to the sealing position, and select the Bean or Manual/Pressure Cook setting. Set the cooking time to 50 minutes-this works perfectly for unsoaked chickpeas. Keep in mind, the pot will take about 10 to 15 minutes to come to full pressure before the actual cooking begins.
Once the cooking cycle finishes, allow for a full natural pressure release, which takes about 15 minutes. This gentle release helps the chickpeas finish cooking evenly and keeps them from splitting or turning mushy.
When the pressure pin drops, carefully open the lid. There may be a little water left, but usually it's all absorbed. If needed, drain any excess and give your cooked chickpeas a quick rinse.
This method yields about 3½ cups of cooked chickpeas, perfect for tossing into salads, soups, or storing for meal prep!
Pro Tips for Perfect Pressure-Cooked Chickpeas
Want to take your Instant Pot chickpeas to the next level? These helpful tips will ensure perfect texture, flavor, and pressure release every time you cook.
For the best texture, the number one tip is always to allow a full natural pressure release. Letting the pressure come down slowly helps your chickpeas cook evenly and keeps them from turning mushy or falling apart.
If you're working with soaked chickpeas, you'll only need about 15 to 20 minutes of pressure cooking, since soaking softens the beans ahead of time. I usually soak mine overnight or for a few hours during the day if I plan ahead.
On the other hand, unsoaked chickpeas do great with about 45 minutes of cooking, followed by a full natural release. You can even go a little longer if you're aiming for extra-soft cooked chickpeas, perfect for creamy dishes like hummus.
Want to add more flavor? You can cook your chickpeas in broth instead of water, or toss in a bay leaf, a clove or two of garlic, or even a pinch of cumin for extra depth. Just remember-hold off on the salt until after cooking. Adding it too early can make the chickpea skins tough.
This cooking method gives you soft, flavorful pot chickpeas that work beautifully in everything from soups to salads and any recipe that calls for canned chickpeas.
Storing and Reheating
Once you've made your batch of Instant Pot chickpeas, let them cool and store them in airtight containers. They'll last up to 5 days in the refrigerator. Add a little of the cooking liquid to keep them moist and tender.
For longer storage, freeze them in portioned freezer bags or containers. I like to freeze in 1½ to 2 cup amounts, which is roughly the same as one can of chickpeas. When you're ready to use them, thaw in the refrigerator overnight or reheat gently on the stovetop or in the microwave with a splash of water.
Variations and Ways to Use Cooked Chickpeas
Once you've got this simple Instant Pot chickpeas recipe down, the possibilities are endless. These tender, cooked chickpeas can be transformed into so many delicious meals and snacks.
Toss them with olive oil and your favorite spices, then roast until crispy for an addictive, protein-packed snack. Stir them into soups, stews, or curries for added heartiness and texture, or mash them into creamy dips and spreads.
They're also perfect for building grain bowls, tucking into wraps, or adding to salads for a filling, plant-based boost. One of my go-to lunches is a quick chickpea salad with diced cucumber, tomato, red onion, a drizzle of olive oil, and a squeeze of lemon. It's fresh, simple, and ready in minutes.
And of course, you can't go wrong with homemade hummus. Just blend your cooked chickpeas with tahini, lemon juice, garlic, and a little olive oil for the smoothest, dreamiest hummus you've ever had. Trust me, once you taste the difference, you'll never go back to canned!
Pairing Dishes
Cooked chickpeas are one of those ingredients that can go with just about anything. They're super versatile and work across all kinds of cuisines.
Try serving them over a bowl of quinoa or rice with roasted veggies for a cozy, nourishing meal. Want something unexpected? Toss them into pasta with a spoonful of pesto for a protein boost that's both filling and flavorful. You can also stir them into a classic tomato stew to add extra depth and heartiness.
They're a perfect match for Middle Eastern and Indian flavors too-think crispy falafel, rich curries, or fragrant biryani. If you're in the mood for something lighter, sprinkle them over a fresh green salad or stir them into lentil soup for added texture and plant-based protein.
Whether you're putting together a satisfying vegan dinner or just need a quick snack, cooked chickpeas can do it all and taste amazing while doing so.
Final Thoughts
This Instant Pot Chickpeas recipe is one of those essential kitchen staples you'll wonder how you ever lived without. No more stressing over overnight soaking or realizing you forgot to prep your beans. Simply rinse your dried chickpeas, add them to the pressure cooker, and let it do its magic. In less than an hour, you'll have a big batch of tender, perfectly cooked chickpeas-ready to toss into any dish your heart desires.
It's simple, budget-friendly, and incredibly versatile. Ideal for meal prep, nourishing vegan meals, or quick, wholesome weeknight dinners. From the minimal prep time to the hands-free cooking time and consistent results, this is one recipe you'll keep coming back to. Be sure to save it to your recipe index, it's a go-to you'll reach for again and again!
Easy Homemade Instant Pot Chickpeas Recipe
Ingredients
- 2 cups Dried Chickpeas approximately 1lb
- 4 cups Water
Instructions
- To start, give your dried chickpeas a good rinse under cool water, then add them directly to the main insert of your Instant Pot. Pour in the cups of water, making sure the chickpeas are fully submerged.
- Secure the lid, set the valve to the sealing position, and select the Bean or Manual/Pressure Cook setting. Set the cooking time to 50 minutes-this works perfectly for unsoaked chickpeas. Keep in mind, the pot will take about 10 to 15 minutes to come to full pressure before the actual cooking begins.
- Once the cooking cycle finishes, allow for a full natural pressure release, which takes about 15 minutes. This gentle release helps the chickpeas finish cooking evenly and keeps them from splitting or turning mushy.
- When the pressure pin drops, carefully open the lid. There may be a little water left, but usually it's all absorbed. If needed, drain any excess and give your cooked chickpeas a quick rinse.
- Serve and enjoy!
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