Instant Pot Chickpeas (No Soaking)

overhead photo of cooked chickpeas in instantpot with spoon

5 from 3 votes

Instant Pot Chickpeas (No 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 in less than an hour!

Prep Time5

Cook Time35

Additional Time20

Total Time1

Course: Sides

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Servings: cups

Calories: 252kcal

Author: Terri Edwards

Equipment

Ingredients

1 pound dry chickpeas 2-1/4 cups
6 cups water or veggie broth or combination of both

US Customary - Metric

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

Tips & Suggestions:

I have included step-by-step photos and directions above to ensure your first attempt will be successful.

Aquafaba- 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.

Small portions- 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- 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.

Veggie broth (replace the water with veggie broth)
1 tsp salt
1 clove garlic
1 cup onion
2 bay leaves

Nutrition