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.
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.
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.
- 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
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
- 1 cup dried chickpeas
- 4 cups water, for cooking
- 1 bay leaf
- 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.