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Instant Pot chickpeas are tender, creamy, pressure cooker chickpeas ready in under an hour, soaked or not. They're super tender and delicious in snacks, soups, salads, and entrees.
Instant Pot chickpeas
Once you discover the reliability of Instant Pot chickpeas, the canned chickpeas in your pantry will become emergency food instead of the other way around – no kidding!
Using the Instant Pot to cook dried chickpeas allows you to fully cook them in about one hour. It's even quicker for soaked chickpeas. Imagine having a hummus craving one minute and eating homemade hummus 90 minutes later – with very little effort, even if you forget to soak the beans. Dreams really do come true!
In addition to making the best hummus recipe, cooked chickpeas can be used for countless other meals. In the long run, pressure cooking beans of any kind will save you money, each time adding more value to your cooker, especially if you eat beans as often as we do.
Why we love this recipe
- Soaking chickpeas is optional for this recipe, which is perfect for last-minute beans from scratch.
- Dried chickpeas cook in about an hour and take even less time if they're soaked.
- Once you start the cooker, you're nearly hands-free for this recipe. Say goodbye to babysitting a pot of beans on the stove.
- Dried beans are more economical than canned beans because you get more beans for your money.
- You control the salt when you cook beans from scratch. You can even leave it out and simply salt your recipes later.
- Instant Pot chickpeas have superior flavor and texture compared to canned beans.
- You can make endless recipes with cooked chickpeas. We're huge fans of this Greek chickpea salad and crispy roasted chickpeas.
Ingredient notes
- dried chickpeas - Also called garbanzo beans. These are commonly sold in 1-pound bags or larger. You can also buy them in bulk at certain stores.
- plain water - You can use any broth here too.
- sea salt - This is optional.
How to cook chickpeas in the Instant Pot
These step-by-step photos show you exactly how the pressure cooker turns dried chickpeas into a tender, healthy, ready-to-eat ingredient in about an hour. You'll find the full, printable recipe below, including timing for soaked chickpeas.
Step 1. Add CHICKPEAS, WATER, and (optional) SALT to the cooker.
Step 2. Close and lock the lid. Pressure cook on HIGH for 45 minutes followed by a 15-minute natural pressure release.
Step 3. Carefully open the Instant Pot lid and test the chickpeas. If they're soft enough, move on to the next step.
If the beans are too firm, lock the lid again and repeat the the pressure cooking process in a few shorter intervals (2 or 3 minutes) until the beans pass your taste test. Sometimes older beans take more time, but they'll get there eventually.
Step 4. The chickpeas are ready to use. If you wish to use the cooking liquid, known as aquafaba, I recommend you strain the beans to capture the juice in a bowl and store both separately.
Step 5. To refrigerate or freeze chickpeas, allow to cool completely before sealing and storing.
Recipe tips
- If using soaked chickpeas, cut the pressure cooker time in half.
- Bean cooking times may vary. The older they are, the longer they take to cook.
- If chickpeas are too firm after pressure cooking using said time, repeat the pressure cook process in short intervals until the beans reach desired texture.
More chickpea recipes you'll love
📖 Recipe
Instant Pot Chickpeas (Garbanzo Beans)
Ingredients
- 1 cup Dried Chickpeas (Garbanzo Beans) sorted and rinsed (soaking optional)
- 4 cups Water
- ½ teaspoon Sea Salt
Equipment
- slotted spoon or other stirring utensil
Instructions
- Place CHICKPEAS, WATER, and SALT in the Instant Pot.Note: Chickpeas can be soaked or unsoaked.
- Close lid and turn pressure release valve to “Sealing” position.Select "Manual" or "Pressure cook" on high. Adjust the "+ or -" button to set the display timer to 45 minutes for DRIED CHICKPEAS or 20 minutes for SOAKED CHICKPEAS.
- When cook cycle ends, allow the Instant Pot to sit undisturbed for a 20-minute natural pressure release (NPR).Carefully turn pressure release valve to “Venting” position to release any remaining steam.
- Open the lid and test the chickpea texture. If you want beans softer, repeat the pressure cook cycle in 5 minute intervals along with NPR until beans are to your liking.Note: Cook times will likely vary with each batch of beans because aged beans require longer cook time.
- Refrigerate chickpeas with or without cooking liquid up to 5 days or 30 days in the freezer (or more if vacuum sealed).
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
Video
Recipe Notes
- As mentioned above, you can pressure cook dried chickpeas with or without soaking first. Soaked beans take about half the pressure cook time.
- Bean cooking times may vary. The older they are, the longer they take to cook.
- If chickpeas are too firm after pressure cooking them using said time, repeat the pressure cook process in 5 minute intervals until the beans reach desired texture.
- When freezing cooked chickpeas, I prefer to keep the beans with the cooking liquid because it helps insulate the bean from freezer burn.
Shiny Thomas says
IF I cut the chickpea in half, should I cut the water in half too?
Thank you
The Kitchen Girl says
Hi, I would probably cut the water down by only 2 cups to be on the safe side. So, 6 cups water. Enjoy!
Luci says
I loved cooking my chickpeas in my instant pot. So easy, and a perfect topping for my salads today! I'll be cooking my chickpeas this way from now on!
Jen says
I really love how easy this is to make!! So awesome!
The Kitchen Girl says
Thanks, Jen! Meee tooo! 🙂
Sue says
Ok this is wonderful. Especially the ability to make a big batch and freeze portions. I will definitely be using my Instant Pot to cook chickpeas!
The Kitchen Girl says
Thanks, Sue! So glad you can enjoy this method
veenaazmanov says
Instant Pot cooking really makes life so simple and easy. Thanks for giving all the tips and tricks to using the Instant Pot.
The Kitchen Girl says
You're so welcome, Veena...glad you can enjoy it 🙂
Emmeline says
I had no idea it was so quick and easy to make chickpeas in a pressure cooker! Just one more reason to have one... we love making hummus but it's always so annoying having to think about it many hours before in order to soak the chickpeas.
The Kitchen Girl says
Yusssss to all of this, Emmeline I'll never cook chickpeas on the stove again LOL
Jeff says
Perfectly cooked chickpeas (that really DO make the best hummus) every week! You're so right - not all beans do cook alike. No biggie though, if they're not soft enough, we just put the lid back on and pressure cook a few more minutes. Works every time.
Beth says
My husband and I love chickpeas! These look so delicious! Can't wait to make these!
Toni Dash says
This is SO easy! Thanks so much for the tips!
The Kitchen Girl says
You're so welcome, Toni Thank you!
Angela says
What a great idea! I love chickpeas and this is my new favorite way to make them. Thanks so much for sharing.
The Kitchen Girl says
Thanks and glad to hear it, Angela! That makes two of us
Vicky says
I absolutely LOVE this idea that simplifies making home made hummus! Genius!
The Kitchen Girl says
Thanks, Vicky! All credit goes to the Instant Pot
Elizabeth says
This is genius! Is there anything the Instant Pot can't do?!
The Kitchen Girl says
Haha right?! Instant Pot chickpeas is total game-changer