Pressure Cooker Chickpeas: How to Cook Chickpeas in an Instant Pot

Here’s how to cook chickpeas in an Instant Pot — a simple and quick method for cooking dried beans in less than 1 hour using a pressure cooker! These pressure cooker chickpeas are cheaper and taste better than canned!

How to Cook Chickpeas in an Instant Pot | A Couple Cooks

Did you know you can cook dried chickpeas in under 1 hour in an Instant Pot? Since it takes so many hours to cook dried beans on the stovetop,  most of the time Alex and I end up using canned beans. However, game changer: we recently got an Instant Pot and learned that cooking beans in a pressure cooker takes less than 1 hour! Consider us impressed. Cooking dried beans is cheaper than buying them canned, and they taste better. For our first recipe for cooking beans in a pressure cooker, we decided to try dried chickpeas (also known as garbanzo beans)! Though we didn’t grow up eating chickpeas, Alex and I now use them all the time in salads, nourish bowls, and curries. Keep reading for a video of how to cook chickpeas in an Instant Pot, and some of our favorite chickpea recipes!

Watch how to cook chickpeas in an Instant Pot

What’s an Instant Pot?

An Instant Pot is an electric pressure cooker. Instant Pot is actually the brand name; there are many other brands of electric pressure cookers. Here’s the Instant Pot we have. The concept of the Instant Pot to cook foods at high pressure, which dramatically cuts down on cooking time. It’s the opposite of a slow cooker, which cooks things dramatically slowly (ha!). We haven’t found a lot of slow cooker recipes we enjoy, but we like the concept of the Instant Pot and are starting to share some of the recipes we’ve enjoyed.

How to Cook Chickpeas in an Instant Pot | A Couple Cooks

Why make Instant Pot chickpeas?

Alex and I originally thought the Instant Pot was mostly used for cooking meat. Since we eat mostly vegetarian, we didn’t give it a second thought. However, once we learned that you could cook dried chickpeas in a pressure cooker in less than 1 hour, we realized it could be a game changer. Cooking dried beans on the stovetop usually takes several hours to soak and then a few hours to cook: and you also have to check the garbanzo beans often towards the end of the cook time to see if they are done. Instant Pot chickpeas are truly hands off and they cook perfectly every time. While we love eating canned chickpeas, cooking beans in a pressure cooker is cheaper (about half or more the price of canned) and the texture and flavor are better. To us, dried chickpeas have a slightly nuttier flavor and firmer texture than canned, which can be mushy and have a lackluster flavor. (That said, we still cook with canned chickpeas often!)

How to Cook Chickpeas in an Instant Pot | A Couple Cooks

How long does it take to cook chickpeas in the Instant Pot?

The cook time for pressure cooking chickpeas in an Instant Pot is 22 minutes. Insanely quick, right? However, remember that the Instant Pot requires a “preheat” time for coming up to pressure, and a “cool down” time to release the pressure. In this recipe, it’s about a 10 minute preheat, and then a natural release for 20 minutes. So, the overall time for cooking garbanzo beans in a pressure cooker is 52 minutes–much better than the hours it takes on the stovetop. Which, makes Alex and I much more likely to make dried chickpeas in our Instant Pot! And other types of dried beans (coming soon).

How to Cook Chickpeas in an Instant Pot | A Couple Cooks

What other Instant Pot vegetarian recipes do you recommend?

We’re so glad you asked (ha!). Alex and I have been working on creating some Instant Pot vegetarian recipes for you. In a pressure cooker you can cook sweet potatoes, rice, quinoa, dried beans, dried chickpeas, mashed potatoes, and even soups. (We’ve gotten rid of our rice cooker and slow cooker in favor of the Instant Pot! Aside from how to cook chickpeas in an Instant Pot, here are a few of our other Instant Pot vegetarian recipes:

Looking for more chickpea recipes?

Here are a few other chickpea recipes from A Couple Cooks where you could use this Instant Pot chickpeas!

How to Cook Chickpeas in an Instant Pot | A Couple Cooks

This recipe is…

This Instant Pot chickpeas recipe is vegetarian, gluten-free, vegan, plant based, dairy free, naturally sweet, and refined sugar free.

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How to Cook Chickpeas in an Instant Pot | A Couple Cooks

How to Cook Chickpeas in an Instant Pot (Pressure Cooker Chickpeas)


1 Star (6 votes, average: 5.00 out of 1)

  • Author: Sonja
  • Prep Time: 10 minutes (preheat)
  • Cook Time: 42 minutes (including natural release)
  • Total Time: 52 minutes
  • Yield: 6 cups
  • Category: Main Dish, Side Dish
  • Method: Pressure Cooker
  • Cuisine: American

Description

Here’s how to cook chickpeas in an Instant Pot or pressure cooker — it’s a simple and quick method for cooking dried beans in less than 1 hour!


Ingredients

1 pound dry chickpeas

1 teaspoon kosher salt


Instructions

  1. Place the chickpeas into Instant Pot and cover with water by 1 inch (about 6 cups). Add the kosher salt. Lock the lid. Place the pressure release handle (vent) in the “Sealing” position.
  2. Cook on high pressure 22 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time for 22 minutes. It takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. Wait while the Instant Pot cooks. (Note: During cooking, avoid touching the metal part of the lid.)
  3. Natural release for 20 minutes: After the Instant Pot beeps, wait for another 20 minutes to let the Instant Pot naturally release pressure. (Tip: We set a timer for this part so we don’t forget!) After 20 minutes, vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own after 10 minutes, meaning that there is no remaining steam in the pot.)
  4. Open the lid and drain the chickpeas. Serve immediately, store in the refrigerator for 4 to 5 days, or freeze indefinitely. We freeze the drained chickpeas in sealable bags in 1.5 cup servings, which equals 1 15-ounce can.

Notes

IMPORTANT: Read and abide by all safety precautions in your Instant Pot / pressure cooker manual.

Keywords: Instant Pot, Instant Pot Recipes, Pressure Cooker, Pressure Cooker Recipes, Chickpeas, How to Cook Chickpeas, Pressure Cooking, Dried Chickpeas, Garbanzo Beans

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

6 Comments

  • Reply
    Maggie Stapleton
    August 5, 2018 at 8:18 pm

    I had the same reservations about getting an instant pot, because I also thought it was mostly for cooking meat! but I haven’t bough a single can of beans since purchasing my IP! It works wonders for large batches of grains, too. If I just need a cup of rice, I’ll usually do it on the stovetop. Can’t wait to try sweet potatoes, per your recent post!!

  • Reply
    Brittany Audra @ Audra's Appetite
    August 5, 2018 at 8:23 pm

    Love how quick this is!! :)

  • Reply
    Lisa
    November 8, 2018 at 8:25 am

    I’ve already soaked my chickpeas over night. Do I follow the same directions?

    • Reply
      Sonja
      November 8, 2018 at 8:32 am

      Good question! Since your chickpeas are soaked, unfortunately we can’t speak to what the timing would be for the Instant Pot! It would be shorter than the time in this recipe, but we’re not sure by how much. Since we created this method to skip the soaking step, that wasn’t a variation we tried. You’re welcome to try less time and see if it comes out! Or just try our method next time without soaking. Thanks for asking!

  • Reply
    Sam
    November 28, 2018 at 8:35 pm

    I followed the instructions and the chickpeas were cooked “al dente.” Was that the intended texture?? I like mine much softer so I can blend them for hummus.

    • Reply
      Sonja
      November 28, 2018 at 10:20 pm

      Hi Sam! Interesting! In all our trials we did not have this happen — our chickpeas were cooked to be soft and tender that would work for hummus. We know that there can be some variation in chickpea brands and also in Instant Pots. We’d say to cook a few more minutes on high to get to the right consistency. (You can do it even after the natural release.) I’d go ahead and do that on your next try and see how it comes out — sounds like your chickpeas and Instant Pot may need 1 to 2 more minutes on high.

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