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Instant Pot Chickpeas

Instant Pot Chickpeas

Photo credit: Amy + Jacky

Using canned chickpeas is way easier, but this is for when you only have dried.

Recipe adapted from

Amy + Jacky

Ingredients

  • 1 cup dried chickpeas (garbanzo beans)
  • 1 bay leaf
  • ½ large onion
  • 1 head of garlic, topped and paper mostly removed
  • 4 cups water or unsalted chicken stock

Steps

Soak the Chickpeas Overnight (optional)

  1. Add 4 cups of water and 1 tablespoon of salt to a large container.
  2. Stir to dissolve the salt and add the chickpeas.
  3. Soak for 8-16 hours.

Pressure Cook Soaked Chickpeas

  1. Rinse the chickpeas with cold water, pick out any non-chickpea things, and drain.
  2. Add the soaked chickpeas to the Instant Pot.
  3. Add the bay leaves, head of garlic, the onion halves, and 1 teaspoon of salt.
  4. Pour in the water, stir, and seal the lid.
  5. Pressure cook on high for 15 minutes followed by a natural release of 20 minutes.

Pressure Cook Un-soaked Chickpeas

  1. Rinse the chickpeas with cold water, pick out any non-chickpea things, and drain.
  2. Add 1 cup of un-soaked chickpeas to the Instant Pot.
  3. Add the bay leaves, head of garlic, the onion halves, and 1½ teaspoon of salt.
  4. Pour in the water, stir, and seal the lid.
  5. Pressure cook on high for 42 minutes (tender with a bit of chew) or 60 minutes (tender soft) followed by a natural release of 20 minutes.

Pro Tips

  • If these come out too crunchy for your liking, pressure cook them again in 3-minute increments (with a quick release), until they're what you're looking for.
  • Many recipes call for canned beans. A 15-ounce can holds roughly 1½ cups of beans. This recipe will yield about 3 cups or the rough equivalent of 2 cans.

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Recipe Tags

Ingredient
Instant Pot

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