Instant Pot Chickpeas are a total win-win. They’re quick, easy, and cheaper than buying canned. Plus, no soaking required! Time to stock up!
Chickpeas (and all beans, for that matter) are a relatively new love of mine. For some reason that I can’t seem to figure out, I always thought I didn’t like them. I don’t think I even ate enough of them (or any) to give them a chance. I just decided I didn’t like them.
Then, a few years back, I decided to try going vegetarian. Beans of all kinds suddenly became a large part of my diet (they are low-fat and a good source of protein and fiber), and I found out that I really do like them – especially chickpeas (also called garbanzo beans).
Well, I failed at being a vegetarian. There are just some things I don’t want give up. BUT it wasn’t a total failure. I still try to go meat-free a few days a week, and I learned some really good meatless recipes that I eat now just because they are delicious and I really like them (I will be sharing soon!).
Until recently, I used canned chickpeas in my recipes (still do in a pinch), but when I got my Instant Pot and found out how easy it is to cook them from scratch, I was instantly hooked. I takes just over an hour (about 20 minutes to come to pressure + 35 minutes cook time + 20 minutes natural release), BUT it’s all hands-off time. You can get some other stuff done while these are cooking!
Even better, cooking dried chickpeas is cheaper than buying canned, at least in my grocery store. I also really like the flavor and texture much better than canned. Plus, you don’t even have to soak the chickpeas before cooking!
INGREDIENTS YOU NEED TO MAKE INSTANT POT CHICKPEAS:
- Dried chickpeas
SPECIAL EQUIPMENT NEEDED:
- Instant Pot
HERE’S A QUICK LOOK AT HOW TO MAKE INSTANT POT CHICKPEAS:
It’s that simple! The 35-minute cooking time will give you a nicely cooked chickpea that is not mushy, which is how I like them. If you like your chickpeas a little softer, just cook them a little longer. I’ve cooked many, many batches of chickpeas in my Instant Pot, and this method has given me consistent results every single time!
- What if I want to soak my chickpeas before cooking? Go right ahead! Put them in a bowl, cover them with water, and let them soak overnight. Just be sure to reduce the cooking time by half (18 minutes). The natural pressure release time will still be 20 minutes.
- How many cans of chickpeas will one pound of dried chickpeas replace? Cooking one pound of dried chickpeas will replace three (15 to 16-ounce) cans of chickpeas. Divide your cooked chickpeas into three equal portions (each portion will be just over 1½ cups).
- Can I add salt? Yes. There is some debate about adding salt when cooking dried beans. Some say the beans won’t soften properly or it will take longer for them to cook. Some say it makes them creamier and keeps the skins more intact. Honestly, I’ve done it with and without salt and have not noticed any major difference. Try it both ways and see which you like best.
Now, once they’re cooked, you have options, my friends! Eat them now, use them for your meal prep, refrigerate them to use within a few days, or freeze them to use later. How about making some Homemade Hummus or Chickpea Salad?
I hope you give these Instant Pot Chickpeas a try and love them as much as I do. Thanks for visiting today!
Instant Pot Chickpeas
- 1 pound dry chickpeas
- 6 cups water
- Place the chickpeas and water in the Instant Pot. Put on the lid and turn the steam release handle to “sealing.”
- Press Bean/Chili or Manual or Pressure Cook (depending on the model of your Instant Pot) and set the time to 35 minutes at high pressure. (Note: It will take approximately 20 minutes for the Instant Pot to come to pressure before the cooking time will begin to count down.)
- When cooking time is complete, allow the pressure to release naturally for 20 minutes.
- Turn the steam release handle to “venting” and quick-release any remaining pressure (please take precautions as there will be HOT steam released).
- Drain the chickpeas and spread out onto a large baking sheet to cool.
- Use now, refrigerate to use within a few days, or freeze for longer-term storage.
- This recipe will yield the equivalent of three 15- to 16-ounce cans of chickpeas. Divide into 3 equal portions (each will be a little over 1½ cups) and use each as you would a can of drained chickpeas.
- If you would like to soak the beans overnight before cooking, reduce the cooking time to 18 minutes. The 20-minute natural release time remains the same.
- I used an 8-quart Instant Pot for this recipe.