Instant Pot Chickpeas are quicker than stovetop cooking and come out perfectly tender every time! It is ideal for cooking chickpeas for curries, tacos, soups, salads, hummus, and more — No baking soda!
I used to always reach for canned chickpeas — until I tried cooking dried garbanzo beans at home. Now I’ll never go back! They taste fresher, have a better texture, cost less, and you can always have a batch ready in the fridge or freezer (yep, they freeze beautifully!).
Chickpeas, also known as garbanzo beans or chana in Hindi, are part of the legume family. Before soaking, be sure to sort through them and discard any stones, as well as discolored or shriveled beans.
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Dried Chickpeas vs Canned
Canned chickpeas are super convenient — they’re perfectly cooked and ready to use straight from the can. However, they can sometimes have a slightly metallic taste.
On the other hand, dried chickpeas require a bit more planning (soaking and pressure cooking). They’re more budget-friendly, have a fresher flavor, a firmer texture, and can be cooked in bulk and frozen for later.
If you're short on time, canned chickpeas work well. But if you're after better flavor and value, dried chickpeas are the way to go — especially since one can of garbanzo beans yields only about 1½ cups of cooked chickpeas.
Instant Pot Chickpeas
Equipment
Ingredients
- 2 cups dry chickpeas
- 4 cups water
- 1 teaspoon salt
Instructions
- Rinse the chickpeas well and drain.
- Add it to a large bowl and cover with several inches of water. As the garbanzo beans soak, they triple in size. Let it soak for at least 8 hours. Drain and rinse.
- Drain the water and add into the instant pot. Add water, salt and give a good mix.
- Close and lock the lid, making sure that the valve is set to seal. Pressure cook on manual mode for 20 minutes and do a natural pressure release.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Ways to store cooked garbanzo beans
You can store cooked chickpeas either fully drained or with a bit of their cooking liquid — both methods work well, depending on how you plan to use them later.
Refrigerator: Let the beans cool to room temperature, then transfer to an airtight container. Store in the fridge for 3 to 5 days.
Freezer: For longer storage, place the cooled beans (with or without a little cooking liquid) into quart-size freezer-safe zip-top bags. Squeeze out excess air, and seal tightly. They’ll keep well in the freezer for up to 2–3 months and are easy to portion out and thaw when needed.
How to cook dry chickpeas in an instant pot?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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🥘 Looking for some delicious Indian chickpea curry ideas? Use these cooked garbanzo beans to make beet and chickpea curry, Indian butter chickpeas, or chickpea and spinach curry.
How long to pressure cook chickpeas
For perfectly tender (but not mushy) chickpeas, pressure cook on high for 20 minutes and allow a natural pressure release. This gives you soft garbanzo beans that hold their shape — ideal for salads, curries, and soups.
If you're making hummus and want extra-soft chickpeas, increase the cook time to 25 minutes.
No time to soak? You can cook unsoaked beans for 45 minutes on high pressure, followed by a natural release — they'll turn out soft and flavorful without any pre-soaking needed.
🫘 Looking for delicious homemade hummus ideas? Give my roasted beet hummus recipe or chocolate hummus a try—you won’t be disappointed!
Recipe tips
- Before soaking, discard any stones and discolored or shriveled beans.
- I like to keep some of the cooking liquid. They are delicious in hummus and also adds flavor and natural thickness in chickpea currries and soups.
Looking for delicious ways to serve chickpeas?
These recipes using chickpeas showcase just how flavorful and adaptable they can be, whether you’re after a quick snack or a hearty meal.
- Our tandoori chickpeas crostini is the ultimate party appetizer, bursting with bold Indian spices that pack an explosion of flavor in every crunchy bite
- For a comforting bowl, the chickpea tomato soup is thick and luxuriously creamy without a drop of cream, infused with classic Indian curry spices.
- Craving something with a little kick? The chickpea tacos bring spicy skillet-cooked chickpeas topped with fresh cilantro lime sauce, creamy mashed avocado, and a touch of jalapeño heat that’ll satisfy any taco lover.
- If you want a quick and flavorful plant-based option, Mexican chickpeas are your go-to—they’re perfect as a filling for tacos, salads, or burrito bowls and come together in under 15 minutes.
- For a vibrant, protein-packed meal, the chickpeas burrito bowl layers rice and seasoned chickpeas, creating a colorful and nutritious dish that beats takeout any day.
- And when you want a crunchy, addictive snack, air fryer chickpeas deliver a spicy, salty, tangy punch with a super crispy texture - perfect for guilt-free munching.
- Creamy chickpea and spinach curry is quick, easy to make with pantry staples! It’s vegan, gluten-free, packed with protein and fiber, and full of bold, authentic flavor.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
