Instant Pot Chickpeas are the easiest, no-soak 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 at home!
2cupsDried ChickpeasGarbanzo Beans, 1 lb sorted and rinsed
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 30 minutes (for semi-soft beans) and 40 minutes (for very 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. *See recipe footnote about adding cook time.
Enjoy cooked chickpeas immediately. Store chickpeas with their juice (or separately) in airtight container(s) up to 5 days in the refrigerator or 30 days in the freezer.
Bean cooking times may vary. The older the beans are, the longer they take to cook. If your chickpeas are too firm after the first pressure cook cycle, run another 3-5 minute pressure cook cycle followed by natural pressure release. Repeat as needed until beans have softened to your liking.