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!
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.
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 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).
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:
- How to Cook Sweet Potatoes in an Instant Pot (Pressure Cooker)
- Instant Pot Thai Sweet Potatoes
- Chickpea Couscous Bowls with Lemon Tahini Dressing
- Instant Pot Smoky Lentils and Rice (Pressure Cooker)
- Instant Pot Tacos with Smoky Lentils
- All our Vegetarian and Vegan Instant Pot 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!
- Spiced Chickpea Tacos with Avocado Cream
- Cauliflower and Tomato Coconut Curry
- Moroccan Chickpea and Sweet Potato Stew
This recipe is…
This Instant Pot chickpeas recipe is vegetarian, gluten-free, vegan, plant based, dairy free, naturally sweet, and refined sugar free.
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!
1 pound dry chickpeas
1 teaspoon kosher salt
- 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.
- 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.)
- 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.)
- 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.
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
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.
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.