The Instant Pot has gained so much popularity in recent years because it shaves hours of cooking time from recipes that require slow cooking to tenderize like Instant Pot Beets (which is genius), Instant Pot Baked Potatoes, and of course instant Pot Chickpeas! This post may contain affiliate links. Read my disclosure policy.
Instant Pot Chickpeas Video Tutorial
Watch this quick video and learn how to cook chickpeas in the instant pot. This is such an easy method and the hardest part is peeling the skins – thankfully that’s optional!
Chickpeas in the Instant Pot is Genius!
Homecooked chickpeas are less expensive and taste so much better than canned. Making them in the instant pot is super fast and easy. You don’t even have to prep ahead since there is no soaking required and they come out tender, creamy, and buttery. A full batch is enough to make 2 batches of hummus so we use half and freeze the other half for another day (see make-ahead tips below).
How to Cook Chickpeas in the Instant Pot
The ingredients and process are simple. All you need is dried chickpeas or garbanzo beans, water, and salt. Pro Tip: If your chickpeas aren’t soft enough, you can cover and pressure cook another 5 minutes followed by a manual pressure release.
Common Questions
How to Serve Chickpeas
These are our favorite ways to serve chickpeas, but as they have gained popularity in recent years, people have gotten really creative. I’d love to hear how you use Chickpeas with your cooking in the comments below.
Chickpea Salad – topping your salads with cooked chickpeas adds great protein, wonderful nutty and buttery flavor, and a fun crunchy texture. Soups – add them to soups as you would other beans. Hummus – homemade hummus is so much better than store-bought and cooking the beans in the instant pot takes it to the next level.
Make-Ahead
Refrigerator Storage – Cool beans to room temperature then transfer to an airtight container with a little bit of cooking liquid and store for 3-5 days. How to Freeze – Place cooled chickpeas along with some liquid in a freezer- safe zip bag, squeeze out all of the air and seal tightly. Freeze flat for quick thawing and store in the freezer for 2-3 months. Package in portions that you know you will use when thawed, for example, we freeze half of the batch for hummus.
More Instant Pot Recipes
Whether you’re looking for a quick weeknight dinner, or want to skip some cooking time like with Instant Pot Beets to add to your favorite Beet Salad, you will love these recipes:
Instant Pot Whole Chicken and GravyMashed Potatoes in the Instant PotInstant Pot Corn on the CobInstant Pot RibsChicken Chili in the Instant Pot
