How to Cook Chickpeas in the Instant Pot (Perfect Every Time)

It’s easier than you think!

Once I started cooking chickpeas from scratch, I stopped using canned — ok, let’s be honest, except when I forgot to throw them in a bowl the night before and absolutely NEED them. Cooking them yourself makes such a difference in taste and texture, and soaking them overnight helps break down phytic acid and other hard-to-digest compounds. That means they’re easier on the belly — especially for little tummies — and more nutrient-absorbable, too.

It took me a long time to try and soak my beans and legumes because I didn’t want one more thing to do at the end of the day. But then I tried it. It’s SO easy! It takes me less than 3 minutes to get the chickpeas out, put them in a bowl, and cover them with water. I now do this at least once a week.

I soak them overnight, toss them in the Instant Pot the next day, and let it do the work. This is the method I use every time, whether I’m making hummus, soup, or just stocking the fridge for the week to put it in salads.

Forgot to soak them overnight??

You can still cook dried chickpeas quickly in the Instant Pot without soaking. The texture won’t be quite as creamy as soaked ones, but it’s a great shortcut that still tastes delicious and works perfectly when you’re short on time.

How to Cook Chickpeas in the Instant Pot Without Soaking

Ingredients:

• 1 cup dried chickpeas
• Water (for cooking)

Directions:

1. Rinse 1 cup of dried chickpeas.
2. Place chickpeas into the Instant Pot.
3. Add fresh water — about 4 cups, enough to cover the chickpeas by 2 inches.
4. Seal the lid and set to Pressure Cook on High for 35-40 minutes (if you soaked them overnight that means you only need to pressure cook them for 12 minutes).
5. Let the pressure naturally release when done.
6. Drain and use immediately, or store in the fridge for up to 5 days. Freeze extras for later.

Instant Pot Chickpeas (Overnight Soak)

An easy, no-fuss way to cook chickpeas from scratch using the Instant Pot. Soaking them overnight improves digestion and makes them cook up perfectly soft and creamy. Use these in dips, bowls, curries, or freeze extras for later.

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Ingredients

  

• 1 cup dried chickpeas
• Water for soaking and cooking

Instructions

 

• Add 1 cup of dried chickpeas to a large bowl and cover with at least 3 cups of water (enough so the water sits a couple of inches above the chickpeas). Soak overnight.
• The next day, drain and rinse the chickpeas.
• Place soaked chickpeas into the Instant Pot.
• Add fresh water to the pot — just enough to slightly cover the chickpeas.
• Seal the lid, set to Pressure Cook on High for 12 minutes.
• Let the pressure naturally release when done.
• Drain and use immediately, or store in the fridge for up to 5 days. You can also freeze extras!

Notes

This method makes about 2½ to 3 cups of cooked chickpeas.

Want to put these bad boys to good use? Try this AMAZING Hummus recipe here!