Once you try these Instant Pot chickpeas, you may never need to rely on the canned version again. Instead of boiling chickpeas on the stove for over an hour, you can add everything to the pressure cooker, press a button, and walk away. (It will even turn off when it’s done.)
I spent the past few weeks re-testing this recipe to see if I could shorten the cooking time, because some other recipes online suggest that it’s possible. Perhaps elevation has something to do with it, but I tried shortening the cooking times this week, and I don’t recommend it.
One thing that I do recommend, when you have the time, is soaking the chickpeas in salted water. That extra step will make them more flavorful and appealing-looking when they’re done. It’s a step you can do in the morning, and then they are ready to cook by dinner time! (But it’s also optional— I probably use the no-soak method most often.)
⭐⭐⭐⭐⭐ Featured Review
“I made these today and I was so happy to see how creamy the chickpeas turned out. My family is new to cooking with the instant pot. One of our challenges with chickpeas is that they usually took a long time so we would make too many so we didn’t run out then we got sick of them. Now, I can make small batches, thank you so much!” -Richard
Ingredients for Instant Pot Chickpeas
- Dried Chickpeas. There’s no need to soak these ahead of time, but you can if you want to. (Tips below!)
- Water. You’ll use a 3:1 ratio of water to chickpeas when cooking them in the Instant Pot. Don’t be tempted to use any less, or the beans won’t cook evenly.
- Salt. There’s a myth that adding salt to dried beans will prevent them from getting tender, but I tested salted and unsalted beans side by side, and that’s not true. So add salt if you prefer more flavorful beans.
How to Cook Chickpeas in the Instant Pot
Step 1:
Add the dried chickpeas, salt, and water to the bowl of the Instant Pot. Secure the lid and move the steam release valve to the “Sealing” position.
Note: Newer Instant Pot models have the valve automatically in this position, so you may not need to worry about this. My older Instant Pot (purchased in 2017) requires you to move the steam release valve between the “sealing” and “venting” positions each time you use it.
Step 2:
Use the “Manual” or “Pressure Cook” button to cook on high pressure for 50 minutes. In my experience, this is the minimum cooking time to get chickpeas tender.
They might still be slightly on the firmer side with this timing, so if you prefer softer chickpeas, you can set the timer for 60 minutes instead. The machine will take at least 10-15 minutes to pressurize, so the screen will simply read “On” until then.
Step 3:
When the cooking cycle is complete, let the pressure naturally release. This usually takes about 15 to 20 minutes. If you’re impatient, you can move the steam release valve to the venting position after 15 minutes have passed.
Test a chickpea for tenderness by pressing it against the side of the pot with a fork. It should mash easily; if, for some reason, the chickpeas are not as tender as you’d like them to be, you can secure the lid and cook for 10 more minutes.
Drain away the cooking water by pouring the chickpeas into a fine mesh strainer. Then they are ready to use right away.
Safety Tip
When the floating valve in the lid has dropped, you’ll know the pot is no longer pressurized, and it’s safe to open the lid. As a safety feature, the Instant Pot lid is almost impossible to remove when the pot is still pressurized. So, if it feels difficult to open, don’t force it. The lid is very easy to twist off when the floating valve has dropped.
How to Soak Chickpeas
If you would prefer to shorten the cooking time, you can soak dried chickpeas before cooking them.
Here’s how to do that:
- Place 1 cup of dried chickpeas in a jar or large bowl. Cover them with 3 to 4 cups of water, and add a teaspoon of salt, if desired. The beans may triple in size, so ensure your container is large enough to accommodate their expansion.
- Wait 8 to 12 hours. If you do this in the morning, you can go to work or school and come home with beans that are ready to cook.
- Drain away the soaking water by pouring the chickpeas through a fine mesh strainer. Add the soaked beans to the Instant Pot and cover with 3 fresh cups of water. Cook at high pressure for 15 to 20 minutes, then let the pressure naturally release. They should be perfectly cooked!
How to “Quick Soak” Chickpeas
An alternative to soaking chickpeas for 8 hours or more is to use the “quick soak” method. To do this, cover the chickpeas with at least 3 inches of water in a large pot and bring them to a boil over high heat on the stove top. Once it’s boiling, set a timer for 5 minutes.
When the timer goes off, turn off the heat and let the chickpeas soak in the hot water for 1 hour. They can be cooked in the Instant Pot using the timing mentioned above for soaked chickpeas.
- 1 cup dried chickpeas
- 3 cups water
- ½ teaspoon fine sea salt (optional)
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Cover the dry chickpeas with water, add the salt, and secure the lid. Move the steam release valve to the SEALING position. Select the “Manual” or “Pressure Cook” button and cook at high pressure for 50 minutes. This is the minimum time needed, but if you prefer more tender minutes, cook them for 60 minutes instead.
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The machine will take 10-15 minutes to pressurize, so the screen will read “On” until the countdown begins. When the cooking cycle is complete, let the pressure naturally release for 15 minutes. This means you don’t have to do anything until the screen reads L0:15. Then move the steam release valve to the “venting” position to release any remaining pressure in the pot.
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When the floating valve in the lid drops, it’s safe to remove the lid. Test the chickpeas for tenderness by mashing one against the side of the pot with a fork. Pour the chickpeas through a fine mesh strainer to drain the cooking liquid, and then they are ready to use just like canned beans.
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Cooked beans can be stored in an airtight container in the fridge for up to 5 days. (See the tips in this post for freezing tips.)
Troubleshooting Tip: If you hear steam coming out of your Instant Pot after the floating valve in the lid has popped up, that means your pressure cooker has not sealed properly. Stop the cooking cycle and make sure the floating valve is in the “venting” position so you can safely remove the lid without the pot being pressurized. Remove the lid and carefully (it’s hot!) wiggle the silicone sealing ring on the inside of the lid. That is most likely the reason why your Instant Pot isn’t sealing correctly. Then secure the lid and try again.
Prefer to cook soaked chickpeas? Please read the section in this post about how to soak and cook soaked chickpeas. (Located above the FAQs.)
Calories: 138kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 209mg | Potassium: 331mg | Fiber: 7g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
How to Use Cooked Chickpeas
Try these healthy recipes to use up your freshly cooked chickpeas:
If you try this Instant Pot recipe, please leave a comment and star rating below to let me know how it works out for you.
