Cooking chickpeas in an Instant Pot is a game changer—no more long boiling times! Here’s how to cook both soaked and unsoaked chickpeas easily.
Instant Pot Chickpeas (Soaked & Unsoaked)
Ingredients
- 1 cup dried chickpeas (garbanzo beans)
- 3 cups water
- 1 teaspoon salt
Method 1: Soaked Chickpeas (Shorter Cooking Time)
1. Soak the Chickpeas – Cover chickpeas with water and soak for at least 8 hours or overnight. Drain and rinse.
2. Add to Instant Pot – Place chickpeas in the Instant Pot with 3 cups water and salt.
3. Pressure Cook – Turn venting knob to sealing position at high pressure for 5 minutes.
4. Natural Release – Let the pressure release naturally for at least 20 minutes, then release any remaining pressure.
5. Drain & Use – Drain excess liquid and use as desired!
Method 2: Unsoaked Chickpeas (No Prep Needed!)
1. Rinse the Chickpeas – No soaking needed, just rinse them under cold water.
2. Add to Instant Pot – Place chickpeas in the Instant Pot with 3 cups water and salt.
3. Pressure Cook – Set at high Pressure for 40 minutes for a slight chew or 60 minutes for a softer bean.
4. Natural Release – Let the pressure release naturally for at least 20 minutes, then release any remaining pressure.
5. Drain & Use – Ready to use in recipes!
Storage Tips
- Aquafaba: Reserve the liquid after draining the chickpeas and use as an egg replacement to make vegan mayonnaise, meringues, vegan marshmallow fluff or chocolate mousse.
- Refrigerate: Store cooked chickpeas in an airtight container with some cooking liquid for up to 5 days.
- Freeze: Drain and store in freezer-safe bags for up to 3 months.
These chickpeas are perfect for hummus, curries, soups, and salads!
