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 Star2 Stars3 Stars4 Stars5 Stars (26 votes, average: 4.31 out of 5)

  • Author: Sonja
  • Prep Time: 10 minutes (preheat)
  • Cook Time: 42 minutes (including natural release)
  • Total Time: 52 minutes
  • Yield: 6 cups 1x

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!


Scale

Ingredients


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. Taste the chickpeas. If the chickpeas are not tender at this point, some chickpea brands and pressure cooker brands have require longer cook times: cook 10 more minutes on high pressure and do a quick release. (If you continue to use the same brand, use the longer cook time for future batches.) 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.

  • Category: Main Dish, Side Dish
  • Method: Pressure Cooker
  • Cuisine: American

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

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog 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 recipe 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.

29 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.

      • Reply
        Ron Glee
        August 7, 2019 at 1:02 pm

        Honestly, what did I do before InstaPot? I have a Crock Pot Multi Cooker and use it practically every day. Most of the amazing dishes I’ve made have been totally accomplished from prep to clean up within a half hour.

  • Reply
    Sue
    January 4, 2019 at 1:47 pm

    This did not work well for me at all. I have an Instant Pot and have Ben disappointed with its performance. It’s an overpriced crock pot for me. Other recipes have indicated that a pre-soak was recommended. My beans were only half cooked…I repeated the process for 10 min increments. Now, after 3 hours they are done.

    • Reply
      Sonja
      January 4, 2019 at 7:51 pm

      We’re so sorry to hear this! Do you think that you might have accidentally been cooking on Low pressure instead of High pressure?

  • Reply
    Yvonne
    January 6, 2019 at 8:13 am

    We tried this yesterday and it worked out very good. Although I had soaked them for about 6 hours before cooking, they were juuust cooked enough to blend into hummus. Next time I’ll give them three more minutes and I also might add a little bit of baking soda because I’ve read somewhere that this also helps to break down the skins even more. Thanks for the recipe!

  • Reply
    Amy J.
    January 6, 2019 at 12:46 pm

    Mine came out al dente too; I’m going to put them in again for another 15 minutes and see what happens. :-)

    • Reply
      Sonja
      January 6, 2019 at 5:46 pm

      Thank you for letting us know! Different chickpea brands and Instant pots make the timing vary, so this can happen. Did the extra time do the trick?

      • Reply
        Amy J.
        January 13, 2019 at 5:54 pm

        It’s been super cold here and our house is really really dry, so it’s likely that was a factor! I made hummus from some of the chick peas yesterday and it came out gloriously silky smooth and wonderful. :-)

    • Reply
      Amy J.
      January 6, 2019 at 5:48 pm

      I did a second cook for 15 minutes and they were done. In fact, they were a little bit overdone, but since all I wanted them for was hummus, it’s not a problem. Next time I cook a pound of chick peas in the Instant Pot I’ll do maybe 30 minutes.

  • Reply
    Beth
    January 7, 2019 at 12:03 am

    Based on the comments I tried 30 mins and it still wasn’t quite enough =/ Would try 40 next time.

    • Reply
      Sonja
      January 8, 2019 at 10:19 pm

      Thank you for letting us know! Cook times can vary based on chickpea brand and pressure cooker. Let us know if 40 minutes works for you next time! We’ve added some notes in the recipe to account for this variation.

  • Reply
    Elisha Pettit
    February 2, 2019 at 10:56 am

    I now NEVER use salt while cooking any kind of legume because they turn out al dente every time and I don’t like crunchy beans. Just thought I’d mention that for some who have had the same issues. For some reason it doesn’t work for me.

    • Reply
      Sonja
      March 23, 2019 at 10:40 pm

      Thank you for letting us know!

  • Reply
    Kyla
    February 4, 2019 at 1:31 pm

    Mine all split, has that happened for others? Should I try for less time, or omit the salt? I’ve tried google but can’t find an explanation.

    • Reply
      Sonja
      March 23, 2019 at 10:39 pm

      Sorry for the delay! We would try for a little less time next time. All chickpea brands are different, so there is a lot of variation! And same with Instant Pots. Let us know how it goes — or feel free to shoot me an email to take this offline: sonja @ acouplecooks.com.

  • Reply
    Sarah
    February 17, 2019 at 5:23 pm

    I omitted the salt (I think I have read that it prevents beans from cooking fully – best to add it after cooking) and I cooked on high pressure for 20 minutes. They were still quite crunchy so I’ve just added another 10 minutes on. I bought the chickpeas in the bulk section of Whole Foods. I like my instant pot but I do feel like lots of recipes need adjustment based on brand and perhaps on altitude – I’m at about 5000 feet.

    • Reply
      Sonja
      March 23, 2019 at 10:41 pm

      Glad that 30 minutes did the trick! Yes all Instant Pots have a lot of variation we’ve found — and so do the chickpea brands! So we’ve had to customize based on both.

  • Reply
    Jodi
    February 18, 2019 at 10:41 am

    My Instant Pot book that came with my cooker says to cook them for 35-40 minutes.

    • Reply
      Sonja
      March 23, 2019 at 10:42 pm

      Interesting! We’ve found that 20 to 30 works for us — does your pot book say to natural release or quick release?

  • Reply
    Kirstypie
    April 6, 2019 at 1:40 pm

    You don’t use any spices or onions or anything? I did just chickpeas and salt and found that they didn’t really have any flavor. Super blah. What can we do to jazz them up?

  • Reply
    Bev Stiles
    June 17, 2019 at 11:01 am

    I agree that the 22 minutes yields an al dente chick pea, and I waited until all the pressure was down before opening Instant Pot up. My hummus recipe calls for a VERY well done chick pea, so I cooked the chick peas again. This time I did 10 minutes with a full pressure release. They were much softer, so I will try to make hummus with this level of doneness. However, I appreciated the no-soak hands off ease of preparing chick peas this way. It is a great starting point for getting chick peas fixed to your particular liking.

  • Reply
    Rachel
    July 7, 2019 at 9:14 pm

    My chickpeas needed about 5 extra minutes of pressure cooking after the first check, but they turned out delicious. I added about 5 cloves of garlic and two bay leaves to the pot for some extra flavor. The liquid in the pot also turned out delicious – so much so that I added kale and made a quick soup.

    Thank you for the recipe. I might not buy canned chickpeas again.

  • Reply
    Andrew MacGregor
    August 3, 2019 at 11:21 pm

    Some (macrobiotics at least) say the water used to soak chick peas should be discarded. So, I soak them overnight and discard the soaking water. Then pressure cook on ‘high’, with less water (maybe just to cover the chick peas) for about 15 minutes. Perfect for hummus. And, no more burnt peas and pots when boiling on a stove top and the water runs dry!

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