Instant Pot Chickpeas (No Soak!)
Posted: 05/20/25
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The Instant Pot is the quickest, easiest, and most foolproof cooking method for perfectly tender chickpeas to be enjoyed as a side, the star of a recipe, or even whipped into a batch of creamy hummus. You’ll never buy the canned garbanzo beans again!
What We Love About This Recipe
- This recipe couldn’t be easier! Just toss your chickpeas and broth into the Instant Pot, punch a few buttons, and go do literally anything else for about an hour. Talk about low effort, high reward.
- With Instant Pot chickpeas, there’s absolutely no need to soak the beans overnight! Perfect if you don’t have the time or space for soaking, or if you just happened to forget the prep.
- Cooking your chickpeas in the Instant Pot instead of buying cans is not only easy, it’s also good for your wallet! This recipe makes about 4-6 cans’ worth of chickpeas. Dry chickpeas also tend to be a little cheaper than the canned versions, and you can buy in bulk and cook as needed.
Cheryl’s Tips
- 1 can of chickpeas comes out to approximately 1 ½ cups of beans. To make using these Instant Pot chickpeas extra easy, I store them in 1.5-cup portions. That way, I don’t even have to think about it – I just need to grab a container out of the fridge and add it to my recipe!
- All appliances behave differently – even if they’re the same size, make, model, and age. With my Instant Pot, I needed 50 minutes to get perfectly tender chickpeas. You may need slightly more or slightly less time. I recommend making this recipe at least once and noting any adjustments you need to make.
- If your chickpeas aren’t tender after 50 minutes on high pressure + a 10-minute Natural release, you can cook them a little longer. Lock the lid on the Instant Pot again, and set the pressure cooker to Manual High Pressure. The cook time will depend on how undercooked the garbanzo beans are. Set it to 0 minutes if they’re just slightly undercooked, up to 5 minutes if they’re very undercooked. The chickpeas will continue cooking as the Instant Pot pressurizes.
More Recipes You’ll Love
- Easy Tuna Salad
- Keto Broccoli Salad
- Chickpea Gyros
- One-Pot Chicken Pesto Pasta
- Chickpea Salad Sandwich
- Instant Pot Black Rice (aka Forbidden Rice)
- Whipped Cottage Cheese (Sweet or Savory)
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Instant Pot Chickpeas (No Soak!)
The easiest cooking method for tender chickpeas to be used as a side dish or in other delicious recipes.
servings
Ingredients
- 6 cups chicken stock or vegetable broth, low sodium if desired
- 1 pound dry chickpeas
- 1 teaspoon salt more or less to taste
Equipment
- 6-quart Instant Pot or similar pressure cooker
- large wooden spoon
Instructions
- Add 6 cups chicken stock and 1 pound dry chickpeas to Instant Pot. Secure lid on Instant Pot with vent in Sealing position.
- Set Instant Pot to Manual High Pressure, and set cook time to 50 minutes. Instant Pot will pressurize and then 50-minute cook time will begin.
- When 50-minute cook time ends, Natural Release internal pressure 10 minutes.
- After 10 minutes, immediately Quick Release any remaining pressure. Use caution, as any escaping steam will be very hot. Once pressure has released, carefully remove lid from Instant Pot and set aside.
- Add 1 teaspoon salt to Instant Pot and carefully stir to incorporate salt into chickpeas.
- Serve or use chickpeas as desired. Alternately, transfer chickpeas to airtight container and let cool completely, then refrigerate chickpeas until ready to serve or use.
Notes
- Storage: Refrigerate cooled chickpeas in an airtight container up to 5 days.
Nutrition Information
Serving: 1serving | Calories: 271kcal | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Total Carbs: 41g | Fiber: 10g | Sugar: 9g | Net Carbs: 31g | Vitamin C: 3mg | Cholesterol: 5mg | Sodium: 562mg | Potassium: 685mg | Calcium: 65mg | Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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