The Instant Pot offers the fastest, simplest way to cook perfectly tender chickpeas. These garbanzo beans turn out soft and flavorful — ideal as a side dish, the highlight of a recipe, or blended into a creamy hummus. Once you try homemade Instant Pot chickpeas, you may stop buying canned.
What We Love About This Recipe
- This method is extremely low effort: add the chickpeas and broth to the Instant Pot, select the setting, and let the cooker do the work while you go about your day. It’s convenience without compromising texture or taste.
- No overnight soaking required. The pressure-cooking process removes the need for a lengthy soak, making this recipe great for last-minute meal prep or when you forget to plan ahead.
- Cooking dry chickpeas is economical. One batch yields the equivalent of several cans, so buying dry beans in bulk and cooking them as needed saves money and reduces packaging waste.
Cheryl’s Tips
- A standard 15-ounce can of chickpeas holds about 1½ cups of drained beans. For convenience, I portion my cooked chickpeas into 1.5-cup containers so they’re ready to add to recipes with no measuring.
- Instant Pot models heat and hold pressure differently. The 50-minute high-pressure time used here produced ideal tenderness in my 6-quart cooker, but you may need to adjust by a few minutes. Make a note the first time you try this recipe so you can replicate the result.
- If the chickpeas are still a bit firm after the recipe’s full cook time and a 10-minute natural release, lock the lid and use Manual High Pressure for a short additional burst. Try 0–5 minutes depending on how undercooked they are; the beans will continue to soften as the pot pressurizes.
More Recipes You’ll Love
- Easy Tuna Salad
- Keto Broccoli Salad
- Chickpea Gyros
- One-Pot Chicken Pesto Pasta
- Chickpea Salad Sandwich
- Instant Pot Black Rice (Forbidden Rice)
- Whipped Cottage Cheese (Sweet or Savory)
Instant Pot Chickpeas (No Soak!)
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
A quick, reliable method for tender, no-soak chickpeas you can use in salads, stews, hummus, and more.
Cheryl Malik8 servings
Ingredients
- 6 cups chicken stock (or vegetable broth; low sodium if preferred)
- 1 pound dry chickpeas
- 1 teaspoon salt, more or less to taste
Equipment
- 6-quart Instant Pot or similar pressure cooker
- Large wooden spoon
Instructions
- Pour 6 cups of chicken stock or vegetable broth into the Instant Pot. Add 1 pound of dry chickpeas and stir briefly to submerge the beans. Secure the lid and set the steam vent to Sealing.
- Select Manual (or Pressure Cook) on High and set the timer for 50 minutes. The Instant Pot will take some time to reach pressure before the cook time begins.
- When the 50-minute cook time completes, allow the pot to sit undisturbed for a 10-minute natural release. This gentle release helps maintain bean texture.
- After 10 minutes, carefully perform a Quick Release to drop any remaining pressure. Use caution when releasing steam; keep hands and face away from the vent. Once the float valve drops, remove the lid.
- Stir in 1 teaspoon of salt, tasting and adjusting if needed. Mix gently so the beans do not break apart.
- Serve the chickpeas warm, use them in recipes, or transfer them to an airtight container. Allow the beans to cool to room temperature before refrigerating.
Notes
- Storage: Store cooled chickpeas in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Serving: 1 serving
Calories: 271 kcal
Protein: 15 g
Fat: 6 g (Saturated Fat: 1 g)
Total Carbs: 41 g (Fiber: 10 g; Sugar: 9 g; Net Carbs: 31 g)
Vitamin C: 3 mg
Cholesterol: 5 mg
Sodium: 562 mg
Potassium: 685 mg
Calcium: 65 mg
Iron: 4 mg
Nutrition values are approximate and based on the ingredients listed. Actual values may vary depending on brands and portion sizes.
© Author: Cheryl Malik