Instant Pot Chickpeas
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Cooking chickpeas has never been this simple! With the Instant Pot, you can prepare perfectly tender and flavorful chickpeas in under an hour, no pre-soaking required. These homemade chickpeas are a great addition to salads, grain bowls, or for making fresh hummus.
If you looking for a quicker way to cook up some chickpeas and avoid buying the canned stuff, I have the perfect recipe for you. This recipe for Instant Pot chickpeas allows you to make a whole batch of chickpeas from scratch in less than an hour!
Why You’ll Love Instant Pot Chickpeas
- Quick and Convenient: With the Instant Pot, you can cook chickpeas from dry in just 45 minutes, with no pre-soaking needed. It’s a perfect solution for busy days when you need a healthy ingredient fast.
- Healthier Than Canned: Homemade chickpeas are fresher and have no preservatives or additives, making them a healthier alternative to canned varieties. Plus, you control the amount of salt used!
- Versatile Ingredient: These cooked chickpeas are perfect for a variety of dishes. Use them in salads, soups, stews, or even mash them into hummus. You can also roast them for a crunchy snack!
- Cost-Effective: Dry chickpeas are much cheaper than canned, and with this recipe, you can cook a large batch that lasts for several meals.
- Great for Meal Prep: Make a big batch and store them in the fridge or freezer to have chickpeas on hand for quick, healthy meals throughout the week.
Healthy and Delicious Instant Pot Chickpeas
I don’t know about you but I’ve been craving something light and fresh with the summer months. One of my favorite meals to make is this Mediterranean chickpea salad with fresh cucumbers, tomatoes, and parsley. It’s perfect to eat on a hot day!
And the great news is that I figured out the perfect recipe for making chickpeas in the Instant Pot!
All you need are three ingredients- dry chickpeas, salt, and water. That’s it. Also, no soaking needed! Honestly, cooking chickpeas has never been easier.
Ingredients For Instant Pot Chickpeas
- Dry Chickpeas (1 lb) – The star of the recipe! Chickpeas, also known as garbanzo beans, are packed with protein and fiber, making them a healthy and filling ingredient.
- Water (6 cups) – Necessary for cooking the chickpeas in the Instant Pot and ensuring they become soft and tender.
- Salt (1/2 tbsp) – Enhances the flavor of the chickpeas, but feel free to adjust the amount based on your preference.
Kitchen Tools You Need To Make Instant Pot Chickpeas
- Instant Pot – The key appliance to quickly cook chickpeas without any need for soaking.
- Measuring Cups – For measuring the water to cook the chickpeas.
- Measuring Spoons – To measure the salt and ensure you season your chickpeas perfectly.
- Colander – Used to drain the cooked chickpeas once they’re ready.
Difference Between Chickpeas and Garbanzo Beans
Now you might be sort of confused and might be wondering, “I thought these chickpeas were called garbanzo beans?” or “Aren’t chickpeas and garbanzo beans the same thing?”
Well, I’m here to finally tell you the truth. A chickpea and a garbanzo bean are actually the same bean or legume. So much so, that when you go out to buy chickpeas from the grocery store, you will find both names on the can since the names are used interchangeably. It’s wild!
If you have extra chickpeas leftover and are looking for a crunchy snack, try cooking chickpeas in the air fryer and season to taste. They are so good!
How To Cook Chickpeas In The Instant Pot
This recipe is incredibly simple. All you need to do it put the chickpeas, water, and salt into the Instant Pot.
Close the lid and turn the valve to a sealing position. Press the “Pressure Cook” or “Manual” button and set the time to 45 minutes on HIGH pressure.
When the Instant Pot is done cooking, quick release (QR) the steam, drain the chickpeas and serve.
See? Quick and easy!
What To Serve With Chickpeas
I have to say, chickpeas are an incredibly versatile ingredient. When I make a batch of my Instant Pot chickpeas, I always like to whip up some of my classic hummus to eat as a snack throughout the week as well as having them in a container in the fridge to toss in some salads.
I love to toss them into this quinoa pesto salad and top it off with some cherry tomatoes for a quick and healthy lunch. Sometimes, if I’m not in the mood to cook up some sort of meat protein, I love to add these cooked chickpeas to serval different salads and bowls to act as an extra source of protein like this vegan buddha bowl!
Serving Suggestions
- Add these cooked chickpeas to your favorite cauliflower tabbouleh salad for a boost of protein and fiber.
- Use them as a base for a delicious Mediterranean-style chickpea salad with cucumbers, tomatoes, and parsley.
- Blend the chickpeas into a smooth and creamy hummus for a tasty dip or spread.
- Roast the chickpeas with olive oil and your favorite seasonings for a crunchy snack.
- Include them in chili soups or beef stews for added texture and nutrition.
Tips For Success
- No Soaking Needed: One of the best parts of this recipe is that you don’t need to soak the chickpeas. The Instant Pot does all the work for you in under an hour, giving you perfectly tender chickpeas.
- Season After Cooking: If you want to add specific spices or flavors to your chickpeas, it’s best to do so after cooking. While the salt is added before cooking, additional seasonings like cumin, garlic powder, or paprika can be stirred in once the chickpeas are done.
- Adjust Cooking Time: Depending on how you plan to use the chickpeas, you can adjust the cooking time. If you want firmer chickpeas for salads or roasting, try reducing the cooking time by 5 minutes. For softer chickpeas, perfect for blending into hummus, you can add a few extra minutes.
- Store and Reuse: Store any leftover chickpeas in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months, which makes them great for meal prep. Freeze in portions so you can easily add them to meals later.
- Make Sure to Drain: After the chickpeas are done cooking, be sure to drain them well before using them in your recipes. If they’re too wet, they may not absorb flavors as well or blend smoothly in dishes like hummus.
Variations and Substitutions
- Spiced Chickpeas: After cooking, toss the chickpeas with olive oil and your favorite spices like cumin, paprika, or chili powder for a flavorful twist. You can roast them after for an extra crunch!
- Lemon Garlic Chickpeas: For a Mediterranean-inspired dish, mix the cooked chickpeas with lemon juice, minced garlic, and fresh parsley. This makes for a refreshing salad topper or side dish.
- Herb-Infused Chickpeas: Add a handful of fresh herbs like rosemary, thyme, or bay leaves to the water when cooking the chickpeas for a subtle infusion of herbal flavor.
- Lower-Sodium Option: If you’re watching your sodium intake, simply reduce the amount of salt used in the recipe. You can always add a pinch of salt after cooking to suit your taste.
- Hummus Base: These cooked chickpeas are perfect for making homemade hummus. Simply blend them with tahini, olive oil, lemon juice, and garlic for a creamy, nutritious dip.
So delicious!
Storage and Reheating
- Storage: After cooking, let the chickpeas cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 5 days. This makes them perfect for meal prep, as you can use them throughout the week in different dishes.
- Freezing: To freeze cooked chickpeas, spread them out on a baking sheet in a single layer and freeze for about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Freezing them in a single layer first ensures they don’t clump together.
- Reheating: To reheat the chickpeas, simply microwave them for 1-2 minutes, or you can sauté them in a skillet with a bit of olive oil. If using them in soups or stews, you can add them directly without thawing.
Frequently Asked Questions
Can I use canned chickpeas instead of dried chickpeas?
Yes, you can use canned chickpeas, but this recipe is specifically designed for cooking dried chickpeas in the Instant Pot. Canned chickpeas are already cooked, so if you use them, there’s no need to pressure cook. You can simply rinse and drain the canned chickpeas and use them in your recipe.
Do I need to soak the chickpeas before cooking them in the Instant Pot?
No, soaking is not required for this recipe. The Instant Pot will cook the chickpeas perfectly without the need for soaking. However, if you prefer to soak them, you can reduce the cooking time to about 25-30 minutes.
How can I make my chickpeas softer for hummus?
If you want softer chickpeas, perfect for making hummus, you can cook them for an additional 5-10 minutes in the Instant Pot. This will give you chickpeas that blend smoothly into creamy dips like hummus.
Can I add seasonings while the chickpeas are cooking?
It’s best to add any additional seasonings after the chickpeas have finished cooking. Salt is added during the cooking process to flavor the chickpeas, but spices like garlic powder, cumin, or paprika can be added after cooking for extra flavor.
How can I use leftover chickpeas?
Leftover chickpeas are incredibly versatile. You can add them to salads, grain bowls, or soups. They’re also great roasted in the oven with olive oil and spices for a crunchy snack. You can also blend them into dips like hummus or mash them into spreads.
More Instant Pot Recipes
If you loved these quick and easy Instant Pot chickpeas, check out some of the other Instant Pot recipes I have shared on the blog!
These are some of my current go-to’s:
- Instant Pot Frozen Spinach
- Black Beans In The Instant Pot
- Instant Pot Shrimp Fajitas
- Gluten-Free Apple Crisp
- Instant Pot Keto Chili Without Beans
Instant Pot Chickpeas
Ingredients
- 1 lb dry chickpeas
- 6 cups water
- 1/2 tbsp salt
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
Instructions
- Put chickpeas, water and salt in the Instant Pot. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 45 minutes on High pressure.
- When the Instant Pot is done cooking, quick release (QR) the steam. Drain the chickpeas and serve.
Notes
Nutrition
See also: