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Instant Pot Chickpeas (No Soak!)

Cooking chickpeas in the Instant Pot couldn't be easier. Tender and perfect for recipes or as a side.
Prep Time2 mins
Cook Time1 hr
Course: Vegetables
Cuisine: Mediterranean
Keyword: garbanzo beans, pressure cooker, vegan
Servings: 8 servings
Calories: 271kcal
Author: Cheryl Malik


  • Instant Pot or pressure cooker


  • 1 pound dried chickpeas
  • 6 cups chicken stock or water
  • 1 teaspoon salt


  • In Instant Pot, add the dry chickpeas and water or stock.
  • Select Manual or Pressure Cook. Cook at high pressure for 50 minutes. Naturally release pressure for 10 minutes.
  • When the screen reads L0:10, move the steam release valve to "venting" to release the remaining pressure.
  • Remove lid and check for tenderness.


  • Vegan: Use water instead of chicken stock.


Serving: 1serving | Calories: 271kcal | Carbohydrates: 41g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 562mg | Potassium: 685mg | Fiber: 10g | Sugar: 9g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 4mg | Net Carbs: 31g