How to Make Perfect Instant Pot Chickpeas: The Essential Guide
Skip the can and savor fresh, customizable beans that enrich any dish.
Perfect Instant Pot Chickpeas: Step-by-Step Guide
If you’re looking to move beyond canned beans and explore cooking chickpeas at home with incredible flavor and texture, the Instant Pot is your best friend. This comprehensive guide covers everything you need to know about getting perfectly tender, creamy chickpeas in far less time than stovetop cooking—with tips on soaking, seasoning, storage, and creative uses so you can always have fresh, versatile legumes on hand.
Why Make Chickpeas in the Instant Pot?
- Quicker cooking: Compared to simmering on the stovetop, pressure cooking chickpeas in the Instant Pot requires a fraction of the time, letting you skip hours of boiling.
- Superior taste and texture: Home-cooked chickpeas turn out buttery and tender—far better than canned, with a flavor you can adjust to your liking.
- Lower cost: Bulk dried chickpeas are much more affordable than canned, and you get more control over freshness and flavor.
- Customizable: Season your beans during cooking, or keep them simple for flexibility in recipes.
- Reduced exposure to packaging chemicals: Making chickpeas at home helps minimize exposure to BPA and other substances sometimes found in can linings.
What You’ll Need
- 1 cup dried chickpeas (yields about 2.5-3 cups cooked)
- Water
- Baking soda (optional, for extra softness)
- Seasonings (salt, bay leaf, garlic, herbs—totally optional)
- Instant Pot, or other electric pressure cooker (6-quart or larger recommended)
Prepping Your Chickpeas: The Importance of Soaking
To achieve the best results, soak dried chickpeas in water with a bit of baking soda overnight (or for at least 6-8 hours). Soaking helps soften the beans and leads to a more uniform, tender final texture. While some methods skip soaking altogether, tests consistently show that pre-soaked beans cook more evenly and become tender all the way through. Unsoaked beans, even with extended cook times, often remain hard in the center.
- Add 1 teaspoon of baking soda for every cup of dried beans. This step is optional, but accelerates softening and can make the skins more tender—especially useful if you plan to use the chickpeas in hummus or creamy dips.
- Cover the beans with 2-3 inches of cold water. They will absorb water and expand, so choose a container large enough to accommodate the swelling.
- Soak for 8 hours (overnight), or up to 10-12 hours for extra tender chickpeas.
- After soaking, drain and rinse thoroughly to remove any lingering flavors from the soaking solution.
Cooking Chickpeas in the Instant Pot: The Method
- Rinse your soaked chickpeas thoroughly and drain them before cooking.
- Add to the Instant Pot: Place the soaked beans in the pot and cover with water. Use just enough water to submerge them—too much liquid can dilute the flavor and require extra draining later.
- Season (optional): If desired, add salt, bay leaf, garlic cloves, onion, or a sprig of rosemary. For plain chickpeas, skip seasoning and season after cooking as desired.
- Seal the Instant Pot: Secure the lid and set the valve to ‘Sealing’.
- Pressure cook:
- 15 minutes on High Pressure is ideal for tender, versatile chickpeas. For ultra-soft, buttery results (perfect for hummus), cook for 17-18 minutes.
- If you soaked for more than 8 hours, check their texture at 12-14 minutes—longer soaks can mean less cook time required.
- Quick release: When the timer goes off, use the ‘Quick Release’ to vent the steam, then open the lid once safe.
- Drain and use: Pour off the cooking liquid. For more concentrated flavor (or less liquid), you can turn on the sauté function and simmer the beans, stirring often, for 5 minutes to evaporate excess moisture.
Quick Cooking Table: Instant Pot Chickpeas
| Soak Time | Pressure Cook Time | Texture | Best For |
|---|---|---|---|
| None (unsoaked) | 35-40 mins | Sometimes uneven, often tough centers | Not recommended |
| 6-8 hours | 15-18 mins | Tender, creamy, evenly cooked | Salads, dips, meal prep |
| 10-12 hours | 12-14 mins | Super soft, melt-in-your-mouth | Hummus, purees |
Note: Using older dried beans may result in longer cook times. Always check for tenderness before straining and storing.
Do You Have to Soak Chickpeas for the Instant Pot?
Technically, it’s possible to cook chickpeas in the Instant Pot without soaking, but the texture is almost always inferior—especially at the center of each bean. Soaked beans cook faster and more evenly, making them ideal for most recipes. If you’re in a hurry, however, you can try pressure cooking unsoaked chickpeas for 35-40 minutes, but monitor closely and expect a slightly chewier result.
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Seasoning, Flavors, and Variations
Homemade chickpeas are endlessly customizable. Try these optional additions for extra flair:
- Bay leaf, onions, garlic, or rosemary: Add these to the pot at the start for subtle aromatics.
- Salt: You can add salt during cooking, but if extremely soft chickpeas are your goal, salt after cooking as it can slightly slow softening.
- Spices: Smoked paprika, cumin, curry powder, or a stick of cinnamon for global flavors straight from the pot.
Storing, Freezing, and Meal Prep Tips
- Refrigerate: Store cooked chickpeas in their cooking liquid in an airtight container for up to 5 days.
- Freeze: Freeze for 2-3 months. Portion into 1.5 cup servings (the rough equivalent of one 15-ounce can) in freezer-safe bags. Thaw overnight or run under warm water to use directly in recipes.
- Save the liquid: The cooking liquid from chickpeas, called aquafaba, works as a vegan egg replacement, particularly for baking and making vegan mayo or mousse.
Best Ways to Use Fresh-Cooked Chickpeas
- Salads: Toss with lemon, olive oil, and fresh herbs for a quick protein boost.
- Hummus: For ultra-creamy hummus, use freshly cooked chickpeas and optionally peel the outer skins.
- Soups & Stews: Add to minestrone, curry, or spicy stews.
- Vegetarian platters: Stir into grain bowls, or enjoy as a base with roasted veggies and a drizzle of tahini sauce.
- Snacks: Roast for a crispy, fiber-packed snack.
Creative Flavor Inspiration
Try marinating your freshly cooked chickpeas in harissa, lemon juice, garlic, and smoked paprika for a spicy Mediterranean salad, or simmer with curry powder, coconut milk, and tomatoes for a hearty stew. Use home-cooked beans as a base for vegan curries, or whip up a batch of quick, weekday bean salads or wraps.
Expert Tips & Tricks
- Don’t overfill your Instant Pot: Always stick to the manual’s recommended fill line, as beans expand during cooking.
- Short on time? Use hot water for soaking to cut down time, or consider a quick-soak: cover with boiling water, let stand for 1 hour, drain, and proceed with the recipe.
- Adjust for age: Older beans may need slightly longer cooking times. If beans aren’t tender, reseal and add a few more minutes.
- Control your texture: Extend or reduce the cook time by 2-3 minutes depending on your preference—shorter for firmer beans (great for salads), longer for creamier beans (perfect for dips).
Frequently Asked Questions (FAQs)
Q: Can I skip soaking my chickpeas if I’m using the Instant Pot?
A: While you can technically cook dried chickpeas without soaking (increase pressure cook time to 35-40 minutes), pre-soaking is strongly recommended for best texture and consistent results.
Q: How do I prevent beans from foaming in the Instant Pot?
A: Use a little olive oil in the pot, don’t overfill, and avoid adding acidic ingredients until after cooking. This helps minimize foam and prevents clogging of the pressure release valve.
Q: How much water should I use for Instant Pot chickpeas?
A: Use just enough water to cover the beans by 1 to 2 inches—typically, 3-4 cups water per cup of dried beans is sufficient. Excess water can dilute flavor and requires more draining.
Q: How do I use the aquafaba (the chickpea cooking liquid)?
A: Aquafaba can be whipped into a vegan meringue, used in baking, or as an egg emulsifier in recipes like vegan mayonnaise. Save it for later by straining and refrigerating or freezing in ice cube trays.
Q: What is the yield from 1 cup dried chickpeas?
A: 1 cup of dried chickpeas yields about 2.5 to 3 cups of cooked chickpeas—equivalent to two standard 15-ounce cans.
Summary Table: Instant Pot Chickpeas Advantages
| Feature | Instant Pot Method | Canned |
|---|---|---|
| Cost | Lower | Higher |
| Customization | High (control seasoning, texture) | Low |
| Texture Flavor | Buttery, creamy, customizable | Often mushy or metallic |
| Prep Time | 8+ hours soaking, 15 mins cooking | Ready to eat |
| Meal Prep/Freezer-Friendly | Excellent | Good |
Try These Next: Chickpea Recipe Inspiration
- Harissa-Marinated Chickpeas: Quick flavor bomb—see above for a spicy, North African-inspired idea.
- 1-Pot Chickpea Curry: Simmer your fresh chickpeas in a mixture of tomatoes, bell pepper, and warming spices for a nourishing meal.
- Classic Hummus: Use buttery, warm homemade chickpeas to make restaurant-quality dips.
- Chickpea Salads: Lemon, olive oil, parsley, and a pinch of smoked paprika make a perfect protein-packed side or light lunch.
Final Thoughts: Why Making Your Own Chickpeas is Worth It
With just a small amount of preparation and minimal hands-on time, pressure-cooked chickpeas can transform your kitchen game—boosting flavor, saving money, and unlocking a world of homemade recipes. With the Instant Pot, it’s never been easier or faster to enjoy chickpeas at their freshest and best.
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