Instant Pot Chickpeas (Garbanzo Beans)

5 from 17 votes

Instant Pot Chickpeas (Garbanzo Beans)

Instant Pot chickpeas are tender, creamy, pressure cooker chickpeas ready in about an hour, soaked or not. So many great uses!

Prep Time5

Pressure cook time40

Total Time1

Course: Ingredient, Meal Prep

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: cups

Calories: 90kcal

Author: Traci

Equipment

Ingredients

1 pound Dried Chickpeas (Garbanzo Beans) 2 ½ cups, sorted and rinsed
6 cups Water
1 teaspoon Sea Salt

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).

Video

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.

Nutrition