Instant Pot Chickpeas are ready in 1 hour with no soaking. Not to mention they taste way better than from a can. And without BPA.
Cook a batch at a time, freeze and use in soups, salads and stews.
Instant Pot Garbanzo Beans
I have been making Instant Pot chickpeas from day one I got Instant Pot. Isn’t the whole idea behind an electric pressure cooker to save time, money and eat healthy?! Exactly.
Your Instant Pot is perfect for cooking dried beans without any soaking, whether it be this recipe, black beans or baked beans, Instant Pot requires no bean soaking! Chickpeas come out whole on the outside, soft inside and so creamy. OMG, freshly cooked chickpeas are super-duper tasty. Way better than canned stuff.
Why I Love Cooking Chickpeas in Instant Pot
I stopped buying canned beans many years ago.
- Organic: Organic dried chickpeas are way more affordable than organic canned chickpeas.
- No BPA: Most cans are lined with harmful BPA. Non-BPA canned goods are very expensive.
- No sodium: Canned foods are loaded with salt which is not good for heart and overall health.
Are Chickpeas Good for You?
Chickpeas aka garbanzo beans are a nutrition powerhouse:
- High protein and fiber content.
- While low in fat and moderate on calories.
High fiber and protein content help control healthy blood sugar level and keep you full longer thus controlling the weight (source).
Tips for Buying and Cooking Beans
- Look in bulk: Bulk section of a grocery store is anyone’s gold mine. That’s where same foods do not pack on an extra cost of packaging.
- Buy organic: If you can afford, buy organic beans and legumes. They are sprayed in a field with harmful for our health pesticides that we end up putting into our bodies. Plus, organic beans do not cost much more than conventional.
- Fresh is best: Apparently there is such thing as “old” beans and rice. They take longer to cook. So once you find your reliable source of beans and my recipes work for you, stick to those beans haha.
- Don’t add salt: Salt can prolong cooking time. We don’t need more sodium anyways.
How to Cook Chickpeas in Instant Pot
If you are new to pressure cooking, check out my Instant Pot guide and how it is different than a slow cooker.
- Prep: Add 1-3 cups of chickpeas with keeping ratio of 1 cup beans: 3 cups cold water in mind.
- Cook: Cooking time is 25 minutes on High Pressure.
- Wait 10 minutes before releasing pressure: Then release remaining pressure by turning valve to Venting. Or just let it come down on its own completely.
If you don’t have an Instant Pot yet but are thinking about buying one, I explain which Instant Pot to buy in my humble opinion.
Recipes to Use Cooked Chickpeas In
- Chickpea avocado salad
- Chicken chickpea stew
- Hummus
- Quinoa falafel
- Instant Pot turkey chili
- Sweet potato hummus
Storing and Freezing
Storing: Cooked beans refrigerate well for up to 5 days.
Freezing: I like to freeze chickpeas and use instead of canned. Transfer beans with a slotted spoon to a large colander placed in a sink and drain. Then measure 1.5 cups (equivalent of 15 oz can) into the sandwich bags, let air out, seal and freeze for up to 6 months.
To thaw: Place on a counter for a few hours or in the fridge overnight. Or place in a bowl with hot water for 5 minutes and then drain (that’s me). Easy-peasy. I wash, dry and re-use bags for next batch.
Save broth: Do not discard the liquid. Use as a base for making any soup. Especially, bean mushroom soup.
Keep this Instant Pot cleaning guide handy for cleaning your pot after cooking in it!
More Instant Pot Recipes
- Instant Pot black beans
- Instant Pot eggs
- Instant Pot brown rice
- Instant Pot spaghetti squash
- Instant Pot quinoa
- Instant Pot yogurt
- Instant Pot shredded chicken
- Browse all healthy Instant Pot recipes.
Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? Make sure to subscribe and hit the Bell icon not to miss new videos.
Instant Pot Chickpeas {No Soaking}
Instructions
- In Instant Pot, add chickpeas and water. You can eyeball water just enough to cover chickpeas by an inch.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 25 minutes (8 quart model) or 30 minutes (6 quart model).
- After 25-30 minutes, Instant Pot will beep, display will say OFF and now let it bring pressure down for 10 minutes. I do not recommend to do Quick Release by turning pressure valve to Venting position. It will make chickpeas mushy and chickpea broth will spray all over your kitchen.
- Open the lid. That’s it!
Freeze for Later: I like to transfer chickpeas with a slotted spoon to a large colander placed in a sink to drain the chickpeas. Then I measure 1.5 cups (equal to a 15 oz can drained) into the sandwich bags, let air out, seal and freeze for up to 6 months. To Thaw: Place on a counter for a few hours or in the fridge overnight. Or place in a bowl with hot water for 5 minutes and then drain. Easy-peasy.
Broth: Do not discard the liquid. It is a delicious and nutritious veggie broth. Use as a base for making any soup. Especially, bean mushroom soup.
Nutrition
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Hello and welcome to iFOODreal.
My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.