Learn how to cook chickpeas in an Instant Pot in a fraction of the time. Cooking your own chickpeas is cheaper and healthier than buying canned chickpeas!
I bought an Instant Pot awhile ago and it’s been a complete game-changer for me. Since then, I’ve stopped using the Indian pressure cooker my mom gave me back when I headed for grad school. Read more about why I got an Instant Pot in my Instant Pot Lentil Soup post.
How to Cook Chickpeas in an Instant Pot?
So how easy is it to cook chickpeas in an Instant Pot? Literally 3 steps. All you need to do is:
- soak your chickpeas overnight or for about 8 hours
- rinse them in water
- combine chickpeas with water in the Instant Pot. Set to cook for 15 minutes on the “pressure cooking” (on high) setting
Voila! And there you have it – cooked chickpeas. If you don’t care to soak them, go straight to step 3. It doesn’t get any easier, right? Unlike a traditional stovetop cooker pressure, you don’t have to closely monitor the Instant Pot once you set it.
Dried Chickpeas vs Canned Chickpeas
I’ll admit I’ve always loved the convenience of canned chickpeas. Afterall, all I need to do is open, drain, rinse, and cook. Of course, I opt for the BPA-free lining and organic cans of chickpeas. However, over the past year, I’ve learned that it’s just as easy to cook my chickpeas in my Instant Pot. It takes a fraction of the time (compared to stovetop) and half the cost.
One cup of dried chickpeas makes about 3 cups of cooked chickpeas. In terms of time, it takes about 15-30 minutes in the Instant Pot, depending on whether you soaked them. This excludes the 10 minutes it takes to build up the pressure and the other 10 minutes to release pressure.
I’ll cook a cup on Sunday and then use the 3 cups it makes throughout the week. Personally, I think they taste so much better! Plus I don’t have to worry about preservatives or checking for BPA linings on the cans. If you have an Instant Pot, then you have to try cooking chickpeas!
Why Soak your Chickpeas in Water?
Since it’s easy to soak chickpeas the night before, I opt for soaking before I cook them in the Instant Pot. Plus soaking your chickpeas is great for so many reasons. First of all, it reduces the amount of time it takes to cook the chickpeas. It allows the chickpeas to “sprout”, making it easier to digest. This leads to less bloating and other digestion issues related to beans in general. I highly suggest soaking all beans before cooking them. Your tummy will thank you.
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Using dried chickpeas is so much more affordable than buying canned chickpeas. It also doesn’t contain any preservatives or chemicals you don’t want in your body.
- 1 cup dried chickpeas
- 4 cups water
- If you’d like to first sprout the chickpeas, combine the dried chickpeas with 3-4 cups of water in a large bowl. Let them soak overnight or for at least 8 hours. The chickpeas will expand in size as they absorb the water. Rinse them well with water and drain. If you’re in a hurry and don’t have to the time to do so, skip to the next step!
- Pour the chickpeas into the Instant Pot and add 4 cups of water.
- Close the Instant Pot and plug it in. Hit the “Pressure Cooking” setting and set the timer for 15 minutes if you soaked them (or else 30 minutes if you didn’t soak them).
- Once the Instant Pot is done cooking the chickpeas, let the pressure release on its own. Once the pressure releases, open the Instant Pot and drain the chickpeas (I suggest letting them cool for a bit so you don’t hurt yourself).
- The chickpeas are now ready to use in whatever recipe you’d like!
Keywords: Instant Pot, Chickpeas, Dried Chickpeas, Garbanzo Beans, Instant Pot Recipes, Pressure Cooker, Pressure Cooker Recipes, How to Cook Chickpeas,