How to make Instant Pot Chickpeas- no soaking required! Cooking your chickpeas from scratch will save you money and tastes so much better than canned.
The Instant Pot makes it so incredibly easy to cook ingredients that normally take a long time. We love cooking spaghetti squash, sweet potatoes, and these chickpeas are on repeat as well!
This year I've been making chickpeas from scratch in the Instant Pot instead of using canned chickpeas to cut down on our kitchen waste. Not only is it super easy to cook them up and freeze, but they taste so much better than canned chickpeas.
It also happens to save us money- a 4 lb bag of chickpeas costs me $5.80 (CDN) and is the equivalent of about 24 cups, or 12 cans of chickpeas!!
We love Instant Pot chickpeas because
- they save us money
- they taste way better than canned
- thanks to the Instant Pot, they are so quick & easy to make
- you can skip the soaking step if you're like me and always forget!
- you can cut this recipe in half and cook for the same amount of time if you don't want to eat chickpeas all month
Want to see exactly how to cook these Instant Pot Chickpeas? Watch this 1-minute video! You can find more recipe videos on my YouTube channel.
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How to cook chickpeas in an Instant Pot
Cooking chickpeas in a pressure cooker is pretty much the easiest way to cook them!
- Weigh out 1 lb of chickpeas (this is roughly 2 ¼ cups if you don't own a kitchen scale)
- Pick through them for stones or bad chickpeas. Look for chickpeas that are grey and remove.
- Rinse chickpeas, then add to the stainless steel insert of your Instant Pot with water, bay leaves and salt.
- Pressure cook for 35 minutes.
- Natural pressure release for 20 minutes for 'al dente' chickpeas, or full pressure release until the pin drops (roughly 40-50 minutes) for softer chickpeas.
Meal prep tips
- half batch- if you don't need 6+ cups of cooked chickpeas, you can cut this recipe in half. Use the same cook time.
- storage- after cooking, your Instant Pot chickpeas can be stored in the fridge for 4 days or in the freezer for up to 6 months.
- freezer- portion out your chickpeas into mason jars and top with the cooking liquid. Cool completely before freezing (leave lids ajar and ¼ of the jar empty to allow for expansion during freezing).
- old beans- if you are using old beans, they may take longer to cook.
Find my equipment, jars and tools in my shop!
How to store cooked chickpeas? Store in the fridge in a sealed container (cover with cooking liquid) for up to 4 days. For longer term storage, freeze! I freeze in jars (leave ¼ of the jar empty to account for expansion, and leave the lids off until completely frozen).
Don't I need to soak the dried beans? Some people swear that soaking chickpeas makes them easier to digest and reduces gas/bloating. I have not personally noticed a difference between soaked and unsoaked chickpeas. I skip this step in favor of easy prep.
How can I use up my chickpeas? There are so many ways you can use these chickpeas. Here are three of my faves:
More Instant Pot recipes
- Instant Pot Steel Cut Oats
- Parmesan Instant Pot Mashed Cauliflower
- Instant Pot Applesauce
- Bone Broth Recipe (Instant Pot, Stove Top, Slow Cooker)
- Instant Pot Whole Chicken
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Chickpeas
- 1 lb dry chickpeas (roughly 2 ¼ cups)
- 6-7 cups water (cover by 1.5 inches)
- 1 teaspoon salt
- 2 bay leaves
- Rinse chickpeas and look through to pick out any bad ones or stones.
- Add to the Instant Pot with all remaining ingredients
- Cook on high pressure for 35 minutes.
- Al dente chickpeas- Allow pressure to naturally release 20 minutes before releasing remaining pressure.Softer chickpeas- allow pressure to fully naturally release until the pin drops (40-50 minutes).
- Cool completely and store.
- Store in a sealed container in the fridge for up to 4 days or freeze for up to 6 months.
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