Instant Pot Chickpeas (No Soaking!)

instant pot chickpeas in a glass bowl with spoon.

Instant Pot Chickpeas (No Soaking!)

Course: Side Dish

Cuisine: American

Keyword: instant pot chickpeas

Prep Time: 10

Cook Time: 50

Pressurization:: 25

Total Time: 1 25

Servings:

Calories: 138kcal

Author: Megan Gilmore

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! (And the resulting beans taste amazing.)

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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.)

Update Note: This recipe previously called for 2 cups of chickpeas to 6 cups of water. Cooking 1 cup of dry chickpeas yields approximately 3 cups of cooked chickpeas (or about 2 cans worth). Therefore, if you need 6 cups of cooked chickpeas, simply double the recipe.

Nutrition