How to Cook Chickpeas in the Instant Pot
By :Letty's Kitchen
Print Recipe
Votes: 8
Rating: 4.5
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chickpeas
Prep Time 10 minutes
Cook Time 15 minutes
Servings
3 servings
Ingredients
  • 1 1/2 cups dried chickpeas also called garbanzo beans, soaked 8 hours or overnight
  • 3 cups Water
  • Optional seasoning such as chiles, garlic, onion and herbs.
  • sea salt as needed
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chickpeas
Prep Time 10 minutes
Cook Time 15 minutes
Servings
3 servings
Ingredients
  • 1 1/2 cups dried chickpeas also called garbanzo beans, soaked 8 hours or overnight
  • 3 cups Water
  • Optional seasoning such as chiles, garlic, onion and herbs.
  • sea salt as needed
Votes: 8
Rating: 4.5
Rate this recipe!
Instructions
  1. Rinse the beans and pick out any rocks that might be masquerading as beans. Put them in the Instant Pot. Cover with a generous inch of water.
  2. If you wish, add seasonings, except salt. Don’t add salt until the beans are cooked.
  3. Select Manual at High Pressure and set the timer for 15 minutes. When the time is up, press Cancel, and wait for the pressure to come down on its own.
  4. Test a bean to make sure it is tender to your liking.
  5. If they need to cook more, bring to pressure again for a minute or so.
  6. Cancel and twist the steam handle to Venting position.
  7. If you did not soak the chickpeas but want to cook them in the Instant Pot, cook at High Pressure for 35 to 40 minutes.
8 replies
  1. Paul Sussman
    Paul Sussman says:

    Not salting the chickpeas while soaking is a big mistake. I have been cooking professionally for 45 years, and was always told that salting beans before cooking would toughen them. It turns out that I have been cooking beans wrong all this time. Since getting an instant pot a couple of months ago, and after learning that the salting warning was a myth, I have been soaking all sorts of beans in salted water (a Tbsp per quart) and the results have been incredible – plump, meltingly tender and tasty every time.

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