Instant Pot Chickpeas (Without Soaking)
Making Instant Pot Chickpeas is super simple, and these step-by-step directions will show you how to go from raw beans to cooked beans in less than an hour!
We eat a LOT of chickpeas on a regular basis. Though there are plenty of uses for chickpeas, by far, most of ours are used for hummus. I’ll admit it, I have a hummus obsession, and I’ll share some of my favorite recipes for hummus in the chickpea recipe list below.
For even more ideas, take a peek at the article, 11 Fabulous Chickpea Recipes.
What are chickpeas, aka garbanzo beans?
Chickpeas–also known as garbanzo beans–are a legume that originated in the Middle East around 7,500 years ago and are now widely used in kitchens all over the world.
They are a key ingredient in hummus and falafels and are also commonly used in salads, soups, stews, snacks, and can even be ground into flour. These versatile chickpeas can be added to dishes whole, or they can be blended smoothly for use as creamy bases.
Are chickpeas good for you?
Chickpeas are nutrient-dense and are a great source of protein and fiber. They also contain folate, iron, zinc, potassium, and other phytonutrients.
Research shows the benefits of chickpeas in helping prevent diabetes, high blood pressure, and high cholesterol.
How to make chickpeas in an Instant Pot
Chickpeas are readily available already cooked in most any grocery store. However, they are usually loaded with salt and preservatives, so I love to make my own to control exactly what goes into them.
Do you need to soak chickpeas before cooking?
Actually, no! Soaking beans takes time, lots of time. And, soaking isn’t even necessary when using an Instant Pot.
Some people feel that soaking beans helps to remove some of the indigestible sugars that can lead to gas and bloating, but my experience has been that I can’t tell a difference. That being said, for those that do experience discomfort, soaking might be worth giving a try.
Presoaking beans in Instant Pot
Soaking is NOT necessary, but if you would like to try presoaking beans in an Instant Pot, simply add dried beans and water and set to MANUAL for 2-minutes.
Allow the pressure to release naturally for 10 minutes, then remove any additional pressure by sliding the release valve to the VENT. Go ahead and rinse and drain the beans before cooking as you would beans that had bean soaked overnight the traditional way.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Cooking beans without soaking
Rinse the dry uncooked chickpeas in a colander under water and remove any bad ones found.
Place 1 pound of chickpeas (2.25 cups) into your Instant Pot and cover with water (6 cups) by about 1 inch.
Lock the lid and place the pressure release handle in the SEAL position.
Press the PRESSURE COOK button making sure it is set to HIGH and set the timer for 35 minutes.
After the Instant Pot beeps to signal that cooking has finished, wait another 20 minutes to allow it to naturally release. Once the 20 minutes is up, slide the release handle to VENTING to release any additional pressure.
Once all of the pressure has been released, open the lid and taste-test one chickpea to make sure they are nice and tender.
If they need any additional cooking, cook another 10 minutes and give them another try.
When finished, drain liquid and use immediately or store in an airtight container in the refrigerator (up to 5-6 days) or freeze.
Don’t throw that bean broth out though! Believe it or not, it’s a very valuable byproduct called aquafaba that has many amazing uses including an egg binder and even whipped topping for desserts.
Freeze in measurements of 1.5 cups to make using in recipes easier, as canned beans are 15 oz, which equals 1.5 cups.
Optional seasonings for chickpeas
Sometimes, you may just want to cook a batch of chickpeas in your Instant Pot to eat as a side dish, and they will need a little seasoning. These are some of my favorite seasonings to include in the pot before cooking.
- replace the water with veggie broth
- 1 tsp salt
- 1 clove garlic
- 1 cup onion
- 2 bay leaves
Have you cooked RICE in your Instant Pot? This Flawless Instant Pot Rice recipe can help guide you through it! You should also try my Instant Pot Black Eyed Peas.
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Vegan Chickpea Recipes
There are many different recipes to use those Instant Pot chickpeas in, and these are some of my very favorites! Click on each of the photos, recipe titles, or 'Get the Recipe' buttons to see full recipes with ingredients, measurements, instructions, and a print button.
This fabulous Chickpea Tuna Salad recipe is from Straight Up Food's very own Cathy Fisher. Made with chickpeas, fresh vegetables, and seasonings, this vegan tuna is going to delight your taste buds!
This easy vegan hummus takes only about 10-minutes to make and requires absolutely no cooking. It also happens to be completely gluten-free.
Chickpea Avocado Salad is by far my favorite vegan sandwich of all time. Something about the flavors of lime, avocado, and cilantro just thrill my taste buds.
The ultimate snack for traveling! We are loving this little crunchy, tangy, protein-packed roasted chickpea snack. Warning, you will need to make more than one batch!
This quinoa chickpea salad is made with simple, wholesome ingredients that make it not only delicious but also beautiful and filling.
No kidding! This healthy chocolate hummus is so easy to make. If you’ve got 5-minutes and a blender, you’ve got a delicious dessert.
These quick and easy air fryer chickpeas are absolutely delicious and completely oil-free. Choose from this tasty assortment of flavors!
This delicious Chickpea Burger is hearty and packed with flavor. Top with lettuce, tomatoes, onions, and a dollop of my homemade vegan mayo.
This Vegan Egg Salad is super simple to make without even needing to boil or peel eggs. Great for lunch, dinner, and picnics!
This oil-free hummus with roasted red pepper requires only a handful of ingredients and a few minutes to make. If you have 10 minutes and a blender or food processor, you've got a delicious healthy snack.
This low-fat Italian Vegan Hummus is delicious on sandwiches, in wraps, or served with fresh vegetables and pita bread. It’s completely oil and tahini-free, so the calories and fat per serving are very low.
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Instant Pot Chickpeas (No Soaking)
Ingredients
- 1 pound dry chickpeas 2-1/4 cups
- 6 cups water or veggie broth or combination of both
Instructions
- Rinse the dry uncooked chickpeas in a colander under water and remove any bad ones found.
- Place 1 pound of chickpeas (2.25 cups) into your Instant Pot and cover with water (6 cups) by about 1 inch.
- Lock the lid and place the pressure release handle in the SEALING position.
- Press the PRESSURE COOK button making sure it is set to HIGH and set the timer for 35 minutes.
- After the Instant Pot beeps to signal that cooking has finished, wait another 20 minutes to allow it to naturally release. Once the 20 minutes is up, slide the release handle to VENTING to release any additional pressure.
- Once all of the pressure has been released, open the lid and taste-test one chickpea to make sure they are nice and tender. If they need any additional cooking, cook another 10 minutes and give them another try.
- When finished, drain liquid and use immediately or store in an airtight container in the refrigerator (up to 5-6 days) or freeze. Don't throw that bean broth out though! Believe it or not, it's a very valuable byproduct called aquafaba that has many amazing uses including an egg binder and even whipped topping for desserts.
- Freeze in measurements of 1.5 cups to make using in recipes easier, as canned beans are 15 oz, which equals 1.5 cups.
- If planning to serve them as a side dish, take a look at some of the seasoning options I've included in the article above.
Video
Notes
- replace the water with veggie broth
- 1 tsp salt
- 1 clove garlic
- 1 cup onion
- 2 bay leaves
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I make chick peas all the time in the Instant Pot. I never throw out the liquid (aquafaba).
To freeze the cooked chickpeas, do you just measure out the 1 1/2 cups and place them in the freezer bag? No liquid needed?
Hi Donna- That’s a great question. I completely drain the liquid from mine, and some people even pat theirs dry before freezing. I then put mine in a freezer-safe container. Some folks freeze them in freezer bags and lay them flat to make sure the beans don’t freeze together and become difficult to separate. I don’t do that because I always defrost them in the refrigerator, and they come right apart.
I just tried this in my Instant Pot this morning. It worked great! The chickpeas were not overcooked…the perfect texture. Thank you!
Hi Pat- Awesome! I’m glad they turned out perfect for you. This is my new thing, and love having cooked chickpeas available all the time. 🙂
I’ve been buying the Palouse Brand for years! The best! I’ve been soaking then cooking in IP for 3 minutes but they still are overcooked! I can’t wait to use your method! Thank you