Instant Pot Chickpeas are the easiest, soaking-optional method to pressure cook chickpeas in under one hour. Learn how to cook chickpeas (garbanzo beans) to use for salads, entrees, snacks, and the BEST hummus you'll ever make from scratch!
Once you know how to cook chickpeas in an Instant Pot, your canned beans will become emergency emergency food. No joke! Using the instant pot to cook chickpeas means we can literally eat hummus within a few hours of saying “I want hummus from scratch”, even if you didn't soak your beans. If hummus isn't enough reason to make pressure cooker chickpeas, check out these other easy chickpea recipes!
Instant Pot chickpeas ingredients
* get full printable recipe below
- dried chickpeas - aka garbanzos, sold in bulk or 1lb. retail bag
- water - I prefer to use my Brita-filtered water
- sea salt - or Kosher salt
How to cook chickpeas in the Instant Pot
* get full printable recipe below
- Place CHICKPEAS, WATER, and SALT in the Instant Pot.
- Close lid and turn pressure release valve to “ Sealing” position.
- Pressure cook on HIGH for 40 minutes (for firmer beans) and 45+ min (for softer beans). (see recipe note about soft beans)
- When cook cycle ends, allow pot to sit undisturbed for a 10-20 minute natural pressure release (NPR).
- Safely turn pressure release valve to “Venting” position to release any remaining steam.
- Open the lid and give the beans a stir and taste test for desired softness. Add more pressure cooking time in 5 minute intervals, if needed.
- Pour beans into colander to separate juice from beans for cold storage or, if preferred, store the beans with their juice.
Benefits of making Instant Pot garbanzo beans (chickpeas)
- no soaking - of course this is optional, but not required
- no prep - it's as easy as adding chickpeas, water, and salt to your Instant Pot.
- relatively quick - dried chickpeas cook in under an hour (even less if they've soaked)
- no babysitting a pot of beans on the stove
- ingredients are naturally budget-friendly pantry staples
- you control the sodium
- use cooked chickpeas for endless recipes
Instant Pot chickpeas FAQ
Garbanzo beans vs chickpeas
They are the same thing. This feature article explains how the word garbanzo bean is Spanish-derived and chickpea is Latin-derived. The names can be used interchangeably.
You can, but it isn't necessary. Pressure cooking chickpeas gives you the freedom to not soak and, remarkably, achieve fully cooked chickpeas in under an hour. However, if you want to speed up the cook time, or you're a dedicated soaker, go for it!
Yes! You can substitute the full or partial amount of water with any kind of broth when cooking chickpeas.
When cooking beans, the total cook time depends on how old the beans are. Pressure cook 40 minutes HIGH pressure for semi-soft beans (meant for salads, soups, etc). Pressure cook 45+ minutes HIGH pressure for very soft beans (for super creamy hummus). You can always add more pressure cook time at the end of either cycle for softer beans.
What to do when chickpeas are not soft enough after pressure cooking
Bean cooking times can vary due to the age of the dried bean. The older they are, the longer they take to cook. If your chickpeas are too firm, repeat the pressure cook process in 5 minute intervals until the beans reach desired texture. Also, I use natural pressure release each time.
What to do with the juice from cooked chickpeas
The juice from cooked chickpeas is called aquafaba. It's a funny name, I know, so can we just call it "liquid gold"? In any case, I always keep it to use with various recipes, but especially hummus. It’s a great way to adjust the hummus consistency without adding oil.
How to store cooked beans
I like to refrigerate the beans and their juice in separate airtight containers so I can use the juice for other recipes. But, they can also be stored together.
How to freeze chickpeas
Yes! You can definitely freeze cooked chickpeas. In fact, I recommend it as a time-saver because you can pressure cook chickpeas in a larger batch and freeze any surplus to use for other chickpea recipes. I prefer to freeze chickpeas in their juice to prevent them from drying out during frozen storage. It’s easy to simply drain off juice if a recipe calls for drained chickpeas.
Chickpea recipes we love
- Homemade Hummus
- Roasted Red Pepper Hummus
- Roasted Chickpeas
- Lemony Kale Salad with Chickpeas & Avocado
- Turmeric Chickpea Buddha Bowl Recipe
- Mashed Chickpea Salad
- Vegan Thai Coconut Vegetable Curry
Instant Pot Chickpeas [Garbanzo Beans]
- 2 cups Dried Chickpeas (Garbanzo Beans), sorted and rinsed (same as 1 lb.)
- 8 cups Water
- 1 tsp Sea Salt
- slotted spoon or stirring utensil
- Place DRIED CHICKPEAS, WATER, and SALT in the Instant Pot.
- Close lid and turn pressure release valve to “ Sealing” position. Pressure cook on HIGH for 40 minutes (for firm beans) or 45 minutes for softer beans. (pressure cook 20 minutes for soaked chickpeas)*See recipe footnote about total pressure cook time.
- When cook cycle ends, allow pot to sit undisturbed to release pressure naturally until pin drops (about 15 min). Safely turn pressure release valve to “Venting” position to release any remaining steam.
- Once the lid is open, test the texture of the beans. If you want them softer, repeat the pressure cook cycle in 5 minute intervals, along with natural release, until the beans soften to your liking. (For creamier hummus, I cook mine until they're almost falling apart).
- Enjoy cooked chickpeas immediately. Store chickpeas, either with their juice or separately, in an airtight container(s) up to 5 days in the refrigerator or 30 days in the freezer.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.