Instant Pot chickpeas are quick, versatile, and simple to prepare.
Cooking dried chickpeas in the Instant Pot saves time and effort while giving you fresh, tender beans perfect for salads, snacks, or homemade hummus. With just a few basic ingredients—chickpeas, water, salt, and optional bay leaves—you can make a large batch to use throughout the week. The pressure-cooking method removes the need to pre-soak, reduces the likelihood of splitting, and often cuts down on the digestive discomfort that can come from legumes cooked another way.
Once cooked, I like to roast a portion for crunchy, seasoned snacks or toss the rest into salads for extra protein. My favorite use is fresh hummus made from these pressure-cooked chickpeas; the flavor and texture are noticeably better than most canned options.
All you need to begin is an Instant Pot (a 6‑quart model works well) and 2 cups of uncooked chickpeas. From there you can season them simply with salt or add any spices and aromatics you prefer.
Below you’ll find a clear ingredient list and step-by-step instructions you can follow while cooking. This method delivers reliably tender chickpeas with little hands-on time, and the recipe yields a substantial amount so you can store some for later use.
The pressure-cooking approach eliminates the need for an overnight soak, shortens active prep time, and helps prevent the beans from splitting during cooking. It’s an efficient, no-fuss way to get great results every time.
Give this easy Instant Pot chickpeas recipe a try—simple to prepare, adaptable in flavor, and delicious whether used warm or chilled.
Instant Pot Chickpeas
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- Author: Mariel Lewis
- Total Time: 1 hour 5 mins
- Yield: 5 cups
Description
Easy-to-make chickpeas cooked in the Instant Pot. Use them for salads, roasted snacks, soups, or to make smooth, flavorful homemade hummus. This no-soak method is convenient and produces consistently tender beans.
Ingredients
- 2 cups chickpeas (dried)
- 6 cups water (approximately; enough to cover the beans by about 1 inch)
- 2 bay leaves (optional)
- 1 tsp kosher salt
Instructions
- Rinse the dried chickpeas under cool water, removing any debris or damaged beans. Drain well.
- Place the rinsed chickpeas in a 6 qt Instant Pot. Add about 6 cups of water so the chickpeas are covered by roughly 1 inch. Stir in the bay leaves and 1 teaspoon kosher salt. Secure the lid, set the valve to sealing, and cook on high pressure for 43 minutes. Allow the pressure to release naturally for about 28 minutes, then carefully release any remaining pressure and open the pot. Drain the chickpeas and let them cool before using.
Notes
- Recipe yields approximately 5 cups of cooked chickpeas. Store in an airtight container in the refrigerator for 3–4 days, or freeze portions for longer storage.
- For firmer chickpeas reduce the pressure time slightly; for softer beans increase it a bit. Bay leaves are optional but add a subtle aromatic note.
- To make roasted chickpeas: toss cooked, drained chickpeas with a little oil and your favorite spices, then roast at 400°F (200°C) for 20–30 minutes until crisp.
- Prep Time: 5 mins
- Cook Time: 60 mins
- Category: Sides
- Method: Instant Pot