Instant Pot Chickpeas (No Soaking Required!)

Name: Instant Pot Chickpeas (No Soaking!)
Prep time: 10 min
Cook time: 50 min
Total time: 85 min
Ingredients: 1 cup dried chickpeas; 3 cups water; ½ teaspoon fine sea salt ((optional))

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If you had told me years ago that I’d turn into the type of person who cooks beans from scratch, I wouldn’t have believed you. But that was before I tried cooking beans in the pressure cooker—the Instant Pot makes the process significantly easier!

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.)

Dried chickpeas are not only more affordable than canned beans, but they also taste better. Once you try this recipe, you may never want to go back.

⭐⭐⭐⭐⭐ 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

instant pot chickpeas in a glass bowl with spoon.

Why You’ll Love Instant Pot Chickpeas

They may be more nourishing. Pressure cooking is one of the best methods for reducing the anti-nutrients that are naturally found in dried beans, such as lectins and phytic acid. This increases the bioavailability of their nutrients, meaning your body should absorb them better.

They are hands-off. Instead of watching over a pot of boiling water on the stove, you can push a button and walk away! The Instant Pot will beep to let you know it’s done, and you can let the pot naturally release if you get distracted.

They taste better than canned beans. Home-cooked chickpeas have more flavor than the kind you’d buy in a can, and you can add any extra seasonings you love. Plus, you’ll avoid any potentially BPA-lined cans (or similar) in the process.

They’re filling. Chickpeas are a great source of fiber and plant-based protein. I love adding them to salads and stir-fries throughout the week, to sneak extra soluble fiber into my day.

Ingredients for Instant Pot Chickpeas

Here’s what you’ll need:

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.

dried chickpeas, water, and salt labeled on a white surface.

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.

water poured into an instant pot with dried chickpeas.

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.

instant pot on the counter with the screen reading "on"

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.

chickpeas in the instant pot and drained in fine mesh strainer.

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.

Chickpeas in Instant Pot FAQs

Should I add baking soda to chickpeas?

I tested this, and adding baking soda only helps soften the skin of the chickpeas. (It does not make the center of the chickpea cook faster.) This is ideal if you plan to make hummus, but otherwise, chickpeas cooked with baking soda look unappetizing, so I don’t recommend it.

How much does 1 cup of dried chickpeas make?

Chickpeas tend to triple in size as they cook, so 1 cup of dried chickpeas will make approximately 3 cups of cooked chickpeas. (About 2 cans worth.)

Can you freeze chickpeas?

Yes, to do this, line a large baking sheet with parchment paper. Make sure it will fit on a flat surface in your freezer. Spread the chickpeas out in a single layer, and place them in the freezer for 2 hours, or until they feel firm. Transfer to an airtight container after that and freeze for up to 3 months. They are easy to measure this way without clumping together.

Does the cooking time change when I adjust the amount being cooked?

No, if you need to double the recipe, you will still use the same cooking time. The Instant Pot will take slightly longer to pressurize and depressurize due to its larger volume.

Can I use the cooking liquid for something?

The cooking liquid doesn’t reduce as much as it does on the stovetop, so if you’d like to use it for an aquafaba recipe, I’d recommend returning the liquid to the Instant Pot and simmering it until it’s reduced by half and looks thicker.

Instant Pot Chickpeas (No Soaking!)

4.75 from 32 votes

If you've felt intimidated by your electric pressure cooker, these Instant Pot chickpeas are the perfect beginner recipe. Simply add the ingredients, press a button, and let the Instant Pot do the heavy lifting. The process is almost entirely hands-off, and these chickpeas are some of the best you'll ever taste.

prep10 mins cook50 mins Pressurization:25 mins total1 hr 25 mins

Servings:6

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Ingredients

1 cup dried chickpeas
3 cups water
½ teaspoon fine sea salt (optional)

Instructions

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.
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.
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.
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.)

Notes

Nutrition information is for roughly 1/2 cup of cooked chickpeas, assuming you get 3 cups in total from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.

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.)

Nutrition

Author: Megan Gilmore

Course: Side Dish

Cuisine: American

Keyword: instant pot chickpeas

How to Use Cooked Chickpeas

Try these healthy recipes to use up your freshly cooked chickpeas:

Thai Chickpea Curry
Mediterranean Chickpea Salad
Chickpea Salad Sandwich (like tuna salad!)
Crispy Roasted Chickpeas
Vegetarian Chickpea Noodle Soup

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.

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Comments

Laura says:

November 5, 2023 at 10:57 pm

I tried this recipe this evening and it is a terrific recipe. I let my chickpeas cook for 17 mins and they are perfect for what I want to use them for. Thank you so very much!

Lindsay says:

November 6, 2022 at 12:55 pm

We use this again and again – thank you!

Jen says:

October 18, 2022 at 10:51 pm

Quick and easy!

Katherine says:

July 24, 2022 at 7:33 pm

Thanks for this!! I decided to make hummus for dinner at 4:45 pm and only had dried chickpeas–you saved me! I used the quick soak method you have here and, for me, the 12 min cook time was not enough. I needed to redo them for another 17 mins. Granted, I wanted them to be smoother than people who would be using the cooked chickpeas whole, but wanted to add this comment in case someone else needs to make last-minute hummus :).