How To Cook Chickpeas In An Instant Pot

ByLily

Using an Instant Pot for chickpeas means you can skip the overnight soak and still get perfectly tender results. If you want to know how to cook chickpeas in an instant pot, this guide walks you through every step. You will get soft, creamy beans in about an hour from start to finish.

Dried chickpeas are cheap, healthy, and great for soups, salads, hummus, and curries. The Instant Pot makes the process fast and hands-off. No soaking required, and no watching a pot on the stove.

Why Use An Instant Pot For Chickpeas

Pressure cooking is the fastest way to cook dried beans. The sealed environment traps steam and cooks chickpeas evenly. You also save time and energy compared to boiling them for hours.

Here is why people love this method:

  • No overnight soak needed
  • Faster than stovetop cooking
  • Beans come out soft and creamy
  • You can flavor the cooking liquid
  • Easy to make a big batch for meal prep

One thing to note: unsoaked chickpeas take a bit longer to cook than soaked ones. But the Instant Pot still cuts the total time way down.

How To Cook Chickpeas In An Instant Pot

Follow these simple steps for perfect chickpeas every time. This method works for a 6-quart or 8-quart Instant Pot.

Step 1: Rinse And Sort The Chickpeas

Pour 1 pound of dried chickpeas into a colander. Rinse them under cool water. Pick out any small stones, shriveled beans, or debris.

You do not need to soak them. Just rinse well and move on.

Step 2: Add Chickpeas And Water

Place the rinsed chickpeas in the Instant Pot inner pot. Add 6 cups of water or broth. The liquid should cover the beans by at least 2 inches.

For extra flavor, you can add:

  • 1 bay leaf
  • 2 cloves of garlic, smashed
  • Half an onion, peeled
  • 1 teaspoon of salt (add after cooking for best texture)

Do not fill the pot more than halfway. Chickpeas expand and foam during cooking.

Step 3: Seal And Set The Pressure

Lock the lid and turn the steam release valve to Sealing. Press the Manual or Pressure Cook button. Set the timer for 35 to 40 minutes on high pressure.

Use 35 minutes for firmer chickpeas. Use 40 minutes for very soft beans, good for hummus or mashing.

Step 4: Let The Pressure Release Naturally

When the timer beeps, turn off the pot. Let the pressure release naturally for 15 to 20 minutes. Do not do a quick release.

A quick release can cause starchy foam to spray out of the valve. Natural release also helps the beans finish cooking gently.

After 15 to 20 minutes, carefully turn the valve to Venting to release any remaining steam.

Step 5: Check Doneness And Season

Open the lid and test a chickpea. It should squish easily between your fingers. If it is still firm, put the lid back on and cook for 5 more minutes on high pressure.

Once tender, drain the chickpeas. Keep the cooking liquid if you want to use it as aquafaba or broth. Add salt to taste now. Salting earlier can make the skins tough.

Instant Pot Chickpea Cooking Times

Times vary based on whether you soaked the beans and how soft you want them. Here is a quick chart.

  • Unsoaked chickpeas, firm: 35 minutes high pressure
  • Unsoaked chickpeas, soft: 40 minutes high pressure
  • Soaked chickpeas, firm: 12 to 15 minutes high pressure
  • Soaked chickpeas, soft: 18 to 20 minutes high pressure

Always add 15 to 20 minutes for natural pressure release. This time counts toward the total cook.

Tips For Perfect Chickpeas Every Time

Small changes make a big difference. Keep these tips in mind.

  • Do not overfill the pot. One pound of dried beans is the max for a 6-quart model.
  • Add salt after cooking. Salt early can toughen the skins.
  • Add a piece of kombu seaweed to reduce gas and foam.
  • Use broth instead of water for more flavor.
  • If your chickpeas are old, they may need extra time. Older beans take longer to soften.

Also, avoid adding acidic ingredients like tomatoes or lemon juice before cooking. Acid slows down the softening process. Add them after the beans are tender.

How To Store And Use Cooked Chickpeas

Cooked chickpeas last in the fridge for up to 5 days. Store them in their cooking liquid or in a sealed container with a little water.

You can also freeze them. Spread the drained chickpeas on a baking sheet, freeze for an hour, then transfer to freezer bags. They keep for up to 6 months.

Use your cooked chickpeas in:

  • Hummus and dips
  • Soups and stews
  • Salads and grain bowls
  • Curries and stir-fries
  • Roasted chickpea snacks

One pound of dried chickpeas makes about 6 cups of cooked beans. That is a lot of meals from one cheap bag.

Common Mistakes To Avoid

Most problems come from a few simple errors. Watch out for these.

  • Quick releasing the pressure too soon
  • Adding too little water
  • Overfilling the pot past the halfway mark
  • Adding salt or acid at the start
  • Not sorting the beans for stones

If your chickpeas come out firm, do not panic. Just cook them for another 5 minutes with a natural release. They will soften up.

Final Thoughts

Cooking chickpeas in an Instant Pot is easy, fast, and reliable. You skip the soak, set the timer, and let the machine do the work. In about an hour you have tender beans ready for any recipe.

Try this method once and you may never buy canned chickpeas again. The taste is better, the cost is lower, and you control the sodium. Grab a bag of dried chickpeas and give it a go this week.

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