• Skip to main content
  • Skip to primary sidebar

Real + Vibrant logo

menu icon
go to homepage
  • Recipes
  • Tips
  • Cookbook
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Tips
    • Cookbook
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Side Dish

    Instant Pot Chickpeas

    Published: Mar 1, 2019 · Updated: Apr 7, 2020 by Sapana Chandra, MS, CHC · 11 Comments

    Jump to Recipe Print Recipe
    Soaked chickpeas ready to be cooked in the Instant Pot.

    Learn how to cook dried chickpeas in the Instant Pot with this step-by-step recipe. Perfectly cooked beans every time couldn't be easier. Use them to make dips or add them to your soups, salads, and more.

    Mason jar of dried chickpeas

    Editor's note: This recipe was originally published on March 4, 2018. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious.

    Cooking chickpeas in the pressure couldn't be easier. It takes a fraction of the time and makes a cheaper and tastier alternative to canned chickpeas.

    Ingredients you'll need

    To get started, you'll just need 2 ingredients. Here’s what you’ll need:

    • Dried chickpeas: 1 cup makes about 3 cups of cooked chickpeas
    • Water: use about 4 cups of water for every cup of chickpeas

    How to cook chickpeas in the Instant Pot

    The process of cooking your chickpeas can be broken down into four main steps. Soak, rinse, cook, and drain. Here’s how to do it:

    1. Soak chickpeas: Soak your chickpeas in water for 8 hours (or overnight). While soaking isn't required, it will speed up the cooking process.

    2. Rinse and drain: Rinse the chickpeas under cool running water. Drain well.

    3. Pressure cook: Combine chickpeas with water and bay leaf in the pressure cooker. Close the lid and set the Instant Pot to “Pressure Cooker” for 20 minutes on High Pressure (40 minutes if using unsoaked beans). Once the Instant Pot turns off, let the pressure release on its own for about 10 minutes before using the quick-release valve and opening the lid.

    4. Drain: Carefully open the lid and let the chickpeas cool down before draining the water.

    Use the cooked chickpeas or store for later.

    Cup of dried chickpeas

    Storing for later

    To Store: Let the chickpeas cool completely and store in an air-tight container in the fridge for 3-4 days.

    To Freeze: Make a bigger batch of chickpeas and store in the freezer for up to 3 months. I like to divide the beans between a few jars and grab one as I need it. Thaw and reheat when you need to use it.

    Pro tip: To prevent the beans from clumping together, freeze single layer on a tray for 1-2 hours before storing in a freezer-safe container.

    Serving suggestions

    • Use them to make hummus
    • Add them to your pasta
    • Use them to make falafels
    • Roast them to make crispy roasted chickpeas
    • Add them to a curry, such as my Chana Masala (Indian Chickpea Curry)
    • Add them to a Buddha bowl, such as my Roasted Sweet Potato Kale Bowl
    Soaked chickpeas ready to be cooked in the Instant Pot.

    More Instant Pot recipes

    Looking for more Instant Pot recipes? Here are some of my favorite ways to use the pressure cooker:

    • Instant Pot Lentil Soup
    • Instant Pot Hard-Boiled Eggs
    • Perfect Instant Pot Quinoa
    • Instant Pot Butternut Squash Soup
    • Instant Pot Carrots

    I hope you love this recipe as much as I do. Sign up for my email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook.

    Close-up of cooked chickpeas

    Instant Pot Chickpeas

    5 from 3 votes
    Print Pin Rate
    Prep time: 10 minutes
    Cook time: 20 minutes
    Total time: 40 minutes
    Servings: 4
    Calories: 182kcal
    Author: Sapana Chandra
    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.

    Ingredients

    • 1 cup dried chickpeas
    • 4 cups water, for cooking

    Optional Ingredients

    • 1 bay leaf

    Instructions

    • Soak the chickpeas: combine the dried chickpeas with 3 cups of water in a large bowl. Soak overnight or at least 8 hours. If you don't want to soak them beforehand, skip this step.
    • Rinse with water and drain.
    • Pour the chickpeas into the Instant Pot and add 4 cups of water. Add bay leaf if using. Lock Instant Pot lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 20 minutes on High Pressure (40 minutes if unsoaked). Once completed, release the steam naturally for 10 minutes before quick-releasing the pressure.
    • Carefully open the lid and let the chickpeas cool down before draining the water. Use the cooked chickpeas or store for later.

    Notes

    TO STORE: Let the chickpeas cool completely and store in an air-tight container in the fridge for 3-4 days.
    TO FREEZE: Make a bigger batch of chickpeas and store in the freezer for up to 3 months. I like to divide the beans between a few jars and grab one as I need it. Thaw and reheat when you need to use it.

    Nutrition

    Calories: 182kcal, Carbohydrates: 30g, Protein: 10g, Fat: 3g, Saturated Fat: 1g, Sodium: 25mg, Potassium: 438mg, Fiber: 9g, Sugar: 5g, Vitamin A: 34IU, Vitamin C: 2mg, Calcium: 60mg, Iron: 3mg
    Course: Main Dish
    Cuisine: American
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!
    « Balsamic Vinaigrette
    Chocolate Chia Pudding »
    2.3K shares
    • Yummly
    • Share
    • Tweet

    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

    Reader Interactions

    Comments

    1. rita says

      April 26, 2020 at 5:29 pm

      perfect, every time!5 stars

      Reply
    2. Kristin says

      April 09, 2019 at 9:17 pm

      Do you take the skins off after you cook them? I usually do that when making hummus but it’s hard if the check peas are too mushy.

      Reply
      • Sapana Chandra says

        April 11, 2019 at 9:15 am

        I occasionally do if I'm making hummus!

        Reply
    3. Cathy says

      March 16, 2019 at 6:24 am

      trying this with the fatteh today, my mouth is already watering!!

      Reply
      • Sapana Chandra says

        March 17, 2019 at 6:17 pm

        I hope you enjoyed it!

        Reply
    4. Jess @choosingchia says

      November 22, 2018 at 1:39 pm

      This is genius Sapana! Thanks so much for sharing 🙂

      Reply
      • Sapana Chandra says

        November 26, 2018 at 11:56 am

        Thanks so much, Jess!!

        Reply
    5. Sami says

      August 24, 2018 at 5:28 pm

      So simple and my chickpeas turned out perfectly cooked. Thanks!5 stars

      Reply
      • Sapana Chandra says

        November 26, 2018 at 11:56 am

        Yay! So happy to hear that!

        Reply
    6. Chelsea says

      March 05, 2018 at 12:23 pm

      My instant pot gets here in a few days. I can’t wait to try cooking beans in it now!5 stars

      Reply
      • Sapana Chandra says

        March 05, 2018 at 8:29 pm

        I'm so excited for you, Chelsea!! You're going to love it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

    As seen on

    Sites that Real + Vibrant has been featured on.

    Spring favorites

    • Mango Salsa
    • Grapefruit Margarita
    • Pesto Pasta Salad
    • Vegan Blueberry Scones

    Get your copy

    Cover for Plant Power Bowls Cookbook

    Popular recipes

    • Banana Chocolate Chip Bars
    • Coconut Chickpea Curry
    • Overnight Oats with Superfoods
    • Chocolate Chip Banana Bread

    Footer

    Featured In

    As Featured On

    Information

    • Privacy Policy
    • Disclaimer
    • Terms of Use
    • Affiliate Disclaimer

    About

    • About Sapana
    • Press
    • Cookbook
    • Work with Me

    Follow

    • Contact
    • Newsletter
    • Instagram
    • Facebook

    ©2022 Real + Vibrant • All Rights Reserved

    2.3K shares