Go Back
+ servings
Chickpeas on a large ladle coming out of the instant pot
Print Recipe
5 from 5 votes

Instant Pot Chickpeas

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.
Prep Time5 mins
Cook Time40 mins
10 mins
Total Time45 mins
Course: Dinner
Cuisine: Instant Pot
Servings: 6 cups
Calories: 137kcal


  • 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.



*this makes a big batch (6 cups) of chickpeas! If you want a smaller batch, cut everything in half (including water), but keep the cook time the same. 


Serving: 0.5cup | Calories: 137kcal | Carbohydrates: 22g | Protein: 7g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 300mg | Potassium: 330mg | Fiber: 6g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1.5mg | Calcium: 43mg | Iron: 2.4mg