Whenever I would make a recipe that required chickpeas, I always used canned chickpeas. But then I realized that cooking dried chickpeas in the Instant Pot is easier, cheaper, and tastier. Don’t get me wrong, I’ll still use canned chickpeas in a pinch but it’s nice to have options. Like the option to transform a pound of dried beans into a week’s worth of chickpeas for meal prep!
I chose not to pre-soak the beans, which puts the cook time to 45 mins. Soaking the beans the night before is an option, which lowers the cook time to about 20 mins.
How to: Instant Pot Chickpeas
How To: Instant Pot Chickpeas
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
- Yield: 6 cups 1x
Print Recipe
Pin RecipeIngredients
- 1 pound dry chickpeas (garbanzo beans)
- 5 cups water
- 1 teaspoon kosher salt
Instructions
- Rinse the chickpeas before adding them to the Instant Pot.
- Pour water over the chickpeas until they are covered by 3-4 inches of water.
- Sprinkle with salt and close the lid making sure the valve is closed.
- Set the Instant Pot to bean/chili setting for 45 mins.
- Once you hear the beep indicating the time is done allow the pressure to come down naturally which usually takes 15 mins.
Notes
If beans are not tender enough, put them back under pressure for 5-10 minutes.
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Step by Step
I grabbed a bag of Goya Chickpeas but any brand will work.
Rinse the chickpeas before adding them to the Instant Pot. Pour water over the chickpeas until they are covered by 3-4 inches of water.
Sprinkle with salt and close the lid making sure the valve is closed. Set the Instant Pot to the bean/chili setting for 45 mins. Once you hear the beep indicating the time is done allow the pressure to come down naturally which usually takes 15 mins.
Sue says
April 27, 2017 at 9:55 pmThanks for this! I am guessing just add the salt at the end of cooking?
Mark says
April 28, 2017 at 8:43 pmGlad you enjoyed this one Sue! The salt goes in right after pouring in the water.
diane says
September 15, 2017 at 10:23 pmWhy put salt in at the beginning. You never do that for stove top cooking on beans.
Mark says
September 17, 2017 at 9:28 amHey Diane! There seems to be a great debate on when to add salt to a pot of beans. I’ve found that added salt at beginning makes the beans more flavorful and tender.
Karly says
January 23, 2019 at 1:37 pmDo you still need to pop/peel the skin off the chickpeas after cooking them in the instantpot or is that only with canned chickpeas?
Mark says
February 1, 2019 at 11:42 pmRemoving the skin off the chickpeas would be the same and will result in a creamier texture but personally I don’t find it is worth the effort.
Ashley says
March 9, 2019 at 11:15 amWhen I put 5 cups of water, it’s not the same as 3-4 inches of water above. Which is better?
Mark says
March 20, 2019 at 6:18 pmIt is better to add more water so that everything is submerged by 3-4 inches.
Lisa says
April 25, 2019 at 12:30 pmThank you so much for this recipe! This makes cooking dry beans such a breeze.
★★★★★