You'll need the have the following on hand to make chickpeas in your Instant Pot:
First, sort through your dried chickpeas and remove any debris or beans that don't look good.
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.
Then, add 5 cups of fresh water and one bay leaf.
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.
Allow pressure to naturally release for 20 minutes. Then, carefully open lid.
Why soaking chickpeas is not necessary
Soaking reduces cooking time.
If you're making chickpeas on the stove, they'll take a few hours. 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 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.
Where to buy dried chickpeas in bulk
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.
How many minutes do you cook chickpeas in the Instant Pot?
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.
How much water for chickpeas in Instant Pot?
To cook 2 cups of dried chickpeas (aka garbanzo beans or chana), use 5 cups of water.
Can I make this in a 3-quart Instant Pot mini?
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.
Why is liquid coming out of my Instant Pot valve?
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, from stews to dip to curry to falafel. Use them as you would other beans in recipes.
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.
💜 More recipes you'll love
- Instant Pot Pigeon Peas
- Vegan Spicy Charro Beans in the Crockpot
- Instant Pot Red Kidney Beans and Rice
- Orzo Pasta Salad
- One Pot Pasta Puttanesca
🗺 Around the world
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
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- 2 cups dried chickpeas
- 5 cups water
- 1 bay leaf
- 1 teaspoon sea salt
- Sort through dried chickpeas and discard any debris or bad peas. Add remaining peas to Instant Pot removeable insert.
- 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 and one bay leaf to the peas.
- 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, to taste.
Will store in refrigerator for 3-5 days.
Will store in freezer for up to 6 months.
Use chickpeas to make homemade hummus, to add to grain bowls, stew, salads, wraps or to make vegan chickpea "tuna" or "chicken" salad.
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.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 479mgCarbohydrates: 18gFiber: 5gSugar: 3gProtein: 6g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.