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How To: Instant Pot Chickpeas

March 27, 2017

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

Instant Pot Chickpeas

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Instant Pot Chickpeas

How To: Instant Pot Chickpeas


★★★★★

5 from 1 reviews

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 6 cups 1x
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Ingredients

Scale
  • 1 pound dry chickpeas (garbanzo beans)
  • 5 cups water
  • 1 teaspoon kosher salt

Instructions

  1. Rinse the chickpeas before adding them to the Instant Pot.
  2. Pour water over the chickpeas until they are covered by 3-4 inches of water.
  3. Sprinkle with salt and close the lid making sure the valve is closed.
  4. Set the Instant Pot to bean/chili setting for 45 mins.
  5. 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

An Instant Pot with a bag of dried chickpeas.I grabbed a bag of Goya Chickpeas but any brand will work.

Dried chickpeas in an Instant Pot submerged by water.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.

An Instant Pot sealed with the lid on.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.

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Reader Interactions

Comments

  1. Sue says

    April 27, 2017 at 9:55 pm

    Thanks for this! I am guessing just add the salt at the end of cooking?

    Reply
    • MarkMark says

      April 28, 2017 at 8:43 pm

      Glad you enjoyed this one Sue! The salt goes in right after pouring in the water.

      Reply
  2. diane says

    September 15, 2017 at 10:23 pm

    Why put salt in at the beginning. You never do that for stove top cooking on beans.

    Reply
    • MarkMark says

      September 17, 2017 at 9:28 am

      Hey 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.

      Reply
  3. Karly says

    January 23, 2019 at 1:37 pm

    Do you still need to pop/peel the skin off the chickpeas after cooking them in the instantpot or is that only with canned chickpeas?

    Reply
    • MarkMark says

      February 1, 2019 at 11:42 pm

      Removing 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.

      Reply
  4. Ashley says

    March 9, 2019 at 11:15 am

    When I put 5 cups of water, it’s not the same as 3-4 inches of water above. Which is better?

    Reply
    • MarkMark says

      March 20, 2019 at 6:18 pm

      It is better to add more water so that everything is submerged by 3-4 inches.

      Reply
  5. Lisa says

    April 25, 2019 at 12:30 pm

    Thank you so much for this recipe! This makes cooking dry beans such a breeze.

    ★★★★★

    Reply

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