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This guide is all you need to learn how to make Instant Pot Chickpeas. I am answering all your questions about how to soak chickpeas, how to cook them, how to put them to good use in some easy and delicious chickpea recipes and giving you lots of flavor ideas!
All About Chickpeas
Chickpeas (also known as garbanzo beans) are one of those ingredients that I always have available in my pantry!
Legumes, and particularly, chickpeas are a staple of vegan and vegetarian cooking. These protein-packed legumes have a mild, nutty flavor with just a touch of earthiness. If they are cooked right, they turn out tender and buttery. They are the base ingredient for my favorite snack dip – hummus. They’re also super versatile and can be incorporated in a variety of recipes for flavor, texture and as a great source of plant-based protein. We love using them in soup, sandwiches, tossed in orzo, in salads, or even as a tasty crunchy snack!
Canned chickpeas are great to have on-hand for convenience, and I do use them regularly. So, why would we want to take the extra time to cook dried chickpeas?
First, buying dried chickpeas is way more budget-friendly. In addition, chickpeas that are cooked from scratch will produce the best results in terms of flavor and texture. Homemade chickpeas taste way better than canned and turn out super tender, creamy and almost buttery. Canned chickpeas simply cannot compete! As an added plus, cooking your own chickpeas gives you all of the control when it comes to sodium and added flavorings.
Now, let’s get to all of the details on how to cook Instant Pot Chickpeas!
Ingredients we’re working with:
Just 2 key ingredients is all you need and you’re well on your way to the best chickpeas! Here’s everything you need, including flavor suggestions, to make homemade chickpeas:
- Chickpeas – soaked in water 6 hours prior to making this recipe.
- Vegetable broth – for cooking the chickpeas. I like to use broth for extra flavor, but water works too.
- Seasonings – see the section below for lots of delicious flavor ideas!
Flavor Suggestions (all added in Step 1 unless designated otherwise)
While chickpeas are great as-is for making hummus, tossing into salads and more; you can add other spices and such to make these take on any flavor you’re craving!
- Garlic and Herb: 2 cloves garlic and 1 sprig rosemary
- Garlic and Paremsan: 2 cloves garlic added in step 1 and ¼ cup grated parmesan added in step 4
- Taco: 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika
- Asian: ¼ cup soy sauce, 1 garlic clove, 1 teaspoon grated ginger, 1 teaspoon sesame oil, 1 teaspoon sesame seeds
How to make Instant Pot Chickpeas:
Making Instant Pot Chickpeas is super simple! You’ll just need to remember to, first, soak the chickpeas in water for at least 6 hours (or overnight). Trust me, you will get the best results if you soak the chickpeas before cooking them. They will turn out softer and will get fully cooked in the center. Here are the cooking details, but for the full, printable recipe, reference the recipe card at the bottom of the page.
- Add ingredients to Instant Pot. Add the chickpeas, vegetable broth, and your seasonings of choice to the Instant Pot.
- Cook chickpeas. Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook – Manual for 13 minutes. Once the Instant Pot has finished, allow the pressure to release naturally for 5 minutes. Then, switch the valve to the “venting” position to release any additional pressure.
- Serve. Drain the chickpeas and season with salt and pepper to taste. Serve with seasonings as a side dish or use in any recipe that calls for chickpeas.
Pro tip: I have and love this 6-Quart Instant Pot (affiliate link).
Why you’ll love this recipe:
- Ease. This recipe involves only a couple minutes of hands on time, and very little prep.
- Minimal ingredients. Only two simple ingredients, plus any optional spices, are needed.
- Nutritious. Chickpeas are super healthy! Not only are they a great plant-based protein, they help control blood sugar, help with digestion and can even help lower cholesterol.
- Flavor. Chickpeas have a mild, buttery, nutty flavor that works well in a variety of recipes.
- Versatility. Because chickpeas have a mild flavor, you can use them in a ton of different recipes. Even dessert recipes!
Storing Cooked Chickpeas:
- To refrigerate – Leftover chickpeas can be stored without any extra liquid in an airtight container in the fridge for up to three days.
- To freeze – You can freeze cooked chickpeas! Completely dry the cooked chickpeas and put them in freezer safe bags. Store them flat in your freezer for 2-3 months.
As usual, PLEASE let me know if you make these Pressure Cooker Chickpeas recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).
More chickpea recipes you’ll enjoy:
- Ranch Chickpea Salad
- Thai Peanut Chickpea Wraps
- Curried Chickpea Salad
- Chickpea Stuffed Sweet Potatoes
- Chickpea Vegan Pot Pie
- Oven Roasted Chickpeas 4 Ways
- Chickpea Noodle Soup
- Sweet Potato & Chickpea Curry
Instant Pot Chickpeas
Ingredients
- 2 cups of chickpeas, soaked – see notes
- 1 ½ cups vegetable broth
- Seasonings of choice, see notes
Instructions
- Add the chickpeas, vegetable broth, and your seasonings of choice to the Instant Pot.
- Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook – Manual for 13 minutes.
- Once the Instant Pot has finished, allow the pressure to release naturally for 5 minutes. Then, switch the valve to the “venting” position to release any additional pressure.
- Drain the chickpeas and season with salt and pepper to taste. Serve as desired.
- Store any leftover chickpeas in an airtight container in the fridge for up to three days.
Notes
- Soak 2 cups of dry chickpeas in water for 6 hours before using in this recipe. To do this, simply place the chickpeas in a sealable container and cover with water so there’s an inch of water above the chickpeas. Cover and let sit for 6 hours or even overnight.
- I use vegetable broth for extra flavor, but feel free to use water if you prefer.
- These chickpeas can be seasoned however you like! Check out the flavor suggestions below.
- Garlic and Herb: 2 cloves garlic and 1 sprig rosemary
- Garlic and Paremsan: 2 cloves garlic added in step 1 and ¼ cup grated parmesan added in step 4
- Taco: 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika
- Asian: ¼ cup soy sauce, 1 garlic clove, 1 teaspoon grated ginger, 1 teaspoon sesame oil, 1 teaspoon sesame seeds
Hi! I pressure cooked the chickpeas and they turned out great.
Thank you!
You know what I looked for in your site and would love to have? What to do with the beautiful broth that’s left in the pressure cooker! I can use it in soups but I know people make sweets and treats with the chickpea broth from cans! I am sure we could use this wonderful broth for many other foods… yes?
Best wishes,
Neise
BTW I may not come back to the site often, just my lifestyle. If you want to reply to me directly feel free. XX