Homemade Instant Pot chickpeas (no soak) are tender, creamy and perfect for making hummus or adding to recipes. Versatile in countless recipes, dried chickpeas (aka garbanzo beans) are easy to batch prep in the Instant Pot.
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Use your homemade chickpeas to make chickpea lemon orzo soup or chickpea vegetable paella!
🧄 Very useful ingredient notes
- Dried chickpeas - Look for whole tan colored chickpeas, not split chickpeas. Where can you buy dried chickpeas in bulk? The best place I've found to buy dried chickpeas in bulk is the Indian grocery store (they will be labeled "chana"). They have 4-pound bags of dried chickpeas for $5. In addition to chickpeas, they carry a dizzying array of dried beans, peas and lentils. You can also find them in most grocery stores or online.
🔪 Instructions
- Step 1: First, sort through your dried chickpeas and remove any debris or beans that don't look good.
- Step 2: Then, put your chickpeas in the Instant Pot stainless steel pot. Add water and swish it around with your hand to wash them. Drain as much water as you can. Repeat.
- Step 3: Then, add 5 cups of fresh water and one bay leaf and two whole garlic cloves. Place insert into Instant Pot, close the lid and close the vent to "Sealing". Cook the unsoaked chickpeas for 45 minutes on high pressure (the "Manual" or "Beans" setting). For chickpeas that have been soaked overnight, cook on high pressure for just 5 minutes.
- Step 4: Allow pressure to naturally release for 20 minutes. Then, carefully open lid. Stir in salt, if using. Allow chickpeas to cool before putting them in the refrigerator.
Expert tips
- To prevent the Instant Pot valve from sputtering hot liquid all over your kitchen, allow the beans to naturally release pressure for at least 20 minutes before turning the valve and opening the lid.
- Turn the kitchen vent on when you first open the lid after cooking chickpeas to help dissipate the strong smell.
- Reserve and use the cooking liquid from chickpeas, aka "aquafaba", to moisten roasted vegetables while roasting, to make vegan meringue, vegan macaroons or as a substitute in most recipes that call for egg whites to be whipped to stiff peaks.
- If you're going to use the chickpeas or the liquid for a neutral or sweet tasting recipe (like using the aquafaba to make coconut cookies, for instance), do not add the bay leaf or garlic.
Why soaking chickpeas is not necessary
Soaking reduces cooking time.
If you're making chickpeas on the stove, they'll take a few hours, so soaking them ahead of time will make them cook faster on the stove.
But, since we're making them in a pressure cooker, soaking is really not necessary. The cooking time is already reduced to 45 minutes.
If you choose to soak your chickpeas, that's fine. Your cooking time will be reduced even further to 5 minutes in the Instant Pot.
Why homemade chickpeas are better than canned
I find canned chickpeas to be a little grainy and undercooked.
When you make homemade chickpeas, you can control the length of time you cook them for.
This recipe yields soft, creamy (but not mushy!) chickpeas, perfect for making homemade hummus, adding to curry or making vegan "untuna" or "unchicken" salad.
❓ FAQ
Cook unsoaked chickpeas for 45 minutes in the Instant Pot, then let pressure naturally release for 20 minutes.
Cook soaked chickpeas for 5 minutes in the Instant Pot, then let pressure naturally release for 20 minutes.
To cook 2 cups of dried chickpeas (aka garbanzo beans or chana), use 5 cups of water.
Yes, you can still make this recipe in a smaller Instant Pot (like the 3-quart version). But, don't try to double the recipe, there won't be room.
And, you may experience sputtering from the venting valve if you try to quick release the pressure. This occurs when the beans have foamed up inside and you try to quick release the pressure valve. Liquid will start sputtering out and make a mess. To prevent this from happening, allow the Instant Pot to naturally release the pressure for 20 minutes, then open the lid.
As mentioned above, this happens when making beans sometimes. The reason is because the beans have foamed up inside and the foam has not been able to dissipate yet. So, when you quick release the pressure, liquid comes out, too and makes a big mess.
To prevent this, allow the Instant Pot to naturally release the pressure for 20 minutes, especially if you're cooking a big pot of beans.
👨👩👦👦 Serving suggestions
Chickpeas can be used to make all kinds of recipes, like Mediterranean Stew. Use them as you would other beans in recipes. Use chickpeas to make vegan chickpea "tuna" or "chicken" salad or add to grain bowls, stew, salads, wraps.
Homemade hummus, made from chickpeas traditionally, is best loved as a dip for pita bread, pita chips, raw veggies like carrots, celery, cucumber, bell pepper or radishes.
But, you can also use it as a spread for sandwiches and wraps. Or, as a side dish for a Mediterranean, Middle Eastern or Greek-inspired bowl, like this quinoa tabouli salad bowl.
If you have a lot, store some in the freezer for easy meals later on. They'll keep frozen for up to 6 months.
🗺 Cultural influences
Chickpeas are also called garbanzo beans, chana, gram, Bengal gram, Egyptian pea and chole.
They are common in Indian, Spanish and Middle Eastern dishes. Some of the ways chickpeas may be served:
- India: In curries such as chana masala, dal and saag chana
- Spain: Chickpeas feature in vegetarian paella and soups
- Middle East: Hummus and falafel
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Instant Pot Chickpeas (no soak)
Equipment
Ingredients
- 2 cups dried chickpeas
- 5 cups water
- 1 bay leaf optional
- 2 cloves garlic whole, optional
- 1 teaspoon sea salt
Instructions
- Pour chickpeas into Instant Pot removeable insert. Sort through dried chickpeas and discard any debris or bad peas.2 cups dried chickpeas
- Add water and swish/agitate the chickpeas with your hands to wash them. Drain as much water as you can into the sink. Repeat.
- Add 5 cups of fresh water, bay leaf and garlic to the peas.5 cups water, 1 bay leaf, 2 cloves garlic
- Place insert in the Instant Pot. Cover with lid and close the valve to "Sealing".
- Press the "Beans" or "Manual" setting for High Pressure and increase time to 45 minutes. The Instant Pot will beep several times to tell you it's working. (For chickpeas that have been soaked overnight, cook on high pressure for 5 minutes)
- When they're done (the Instant Pot will beep several times and switch to the "Keep Warm" setting), allow the pressure to naturally release for 20 minutes.
- Carefully remove lid and add salt.1 teaspoon sea salt
Pat Zolan says
Dear Abi....just saw this today. I looove chick peas. I eat them one at a time like a snack all by themselves. Reminds me of when my mom use to make them. Thank you for this recipe. I'm use to buying the cans at the store, but I will be making this soon in the 'instant pot' someone gifted us.
Love, Aunt Pat