Name: Instant Pot Chickpeas
Prep time: 10 min
Cook time: 5 min
Ingredients: 2½ cups 1 pound dried chickpeas (garbanzos), sorted and rinsed; 2 teaspoons salt; Water; 2 teaspoons salt

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Last Updated on May 29, 2023 by Heather Reseck

You’ll find that Instant Pot Chickpeas will give superior taste and cost savings compared to canned. Plus, they make the creamiest hummus!

Reasons to Hot Soak Beans in Brine

Soaking dry beans in hot salt water (brine) has several advantages:

The salt helps to soften the skins of the beans so they absorb water more readily.
The salt helps the beans to stay more intact when cooked, especially under pressure.
The hot water soak helps to extract more of the complex carbohydrates that cause flatulence.

The Instant Pot speeds up the soaking process. Instead of needing to remember to soak dry beans overnight, you can cook beans on the spur of the moment.

Or instead of waiting one hour for a hot water soak, the pressure cooker does it in about 30 minutes–about 15 minutes to come up to pressure, 1 minute under pressure, and 15 minutes of natural pressure release.

How to Cook Instant Pot Chickpeas

Rinse and drain 2½ cups (1 pound) of dried chickpeas (garbanzos). Place beans in a 6 or 8 quart Instant Pot. Add 2 teaspoons salt. Add water to cover the beans by 1 inch. Secure the lid and. Select the Pressure Cook/Manual setting and set it for 1 minute. Let the pressure drop naturally for 15 minutes. Quick-release any remaining pressure. Drain and rinse.

Return the beans to the pressure cooker. Add 2 teaspoons salt and water to cover the beans by ½-inch. Secure the lid and close the pressure release valve. Select the Pressure Cook/Manual setting and set it for 1 minute. pressure cook for 5-7 minutes. Let the pressure drop naturally for 15 minutes. Quick-release any remaining pressure.

Variations

Instant Pot Chickpeas with Garlic: Add 3 cloves minced garlic and, if desired, 2 bay leaves.
Super Simple Instant Pot Chickpeas: Omit first 2 teaspoons of salt and soaking. Pressure cook for 40-45 minutes, until soft.
Slow-Cooker Chickpeas: Place beans in a 4-to-6-quart slow cooker. Add 2 teaspoons salt. Add boiling water to cover the beans by 1 inch. Cover and let stand 1 hour. Drain and rinse. Return beans to the slow cooker. Add 1½ teaspoon salt. Add water to cover by ½-inch. Cover and cook until beans are soft, about 6-to-8 hours on low, or 3-to-3½ hours on high.
Stove-Top Chickpeas: Place beans in a 3-to-4-quart saucepan. Add 1 tablespoon salt. Add water to cover the beans by 1 inch. Heat to boiling over high heat. Remove from heat, cover, and let stand for 1 hour. Drain and rinse. Return beans to the saucepan. Add water to cover the beans by 1-inch. Add 1½ teaspoon salt. Heat to boiling over high heat. Reduce heat to medium-low, cover, and cook until beans are soft, about 50 to 60 minutes.

Tips

A hot water soak decreases the cooking time and improves digestibility.
Use the tip of your index finger to estimate the inches of water covering the beans. One knuckle = 1 inch.
To test for doneness: press a chickpea between your thumb and index finger. If it squishes easily, they are done. If not, simmer longer.

Serving Ideas

While still warm, make creamy hummus.
Simmer with chopped Swiss chard until soft.
Add to salad.
Add to curry along with potatoes.
Add to vegetable soup.
Make Chickpea and Avocado Sandwich Filling.
Mash with vegan mayonnaise or Oil-Free Vegan Mayonnaise. Add chopped celery and green onions.
Create a Veggie Power Bowl™ by adding baby greens, cooked quinoa, roasted cauliflower, Sesame-Ginger Dressing, chopped cucumber, and sesame seeds.
Toss with seasonings and roast at 350°F. until dry, about 45-60 minutes.
Mash and add to a wrap with sliced avocado and greens. Drizzle with sriracha sauce.
Make Vegan Chicken Salad.
Freeze in 1½ cup portions to use instead of canned chickpeas.

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