Cooking chickpeas from dry in the Instant Pot couldn't be simpler. In this step-by-step guide, I'll show you how to cook chickpeas with or without soaking the dry chickpeas!
If you want to cook chickpeas from dry at home instead of using canned chickpeas, this guide is for you! You can use your Instant Pot to cook chickpeas (aka garbanzo beans) from dry, with or without soaking them first.
Instant Pot Chickpeas are a staple in my house because they're the backbone of hummus, chickpea salad, chickpea noodle soup, BBQ chickpeas, and so many other plant-based meals.
Bonus: Instant Pot chickpeas taste so much better than canned chickpeas.
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Why this recipe works
- Soaked or unsoaked: This method for Instant Pot chickpeas works with soaked and unsoaked dry chickpeas.
- Easy to double and freeze: Cooked chickpeas freeze well. Double or triple the batch and freeze chickpeas for up to 3 months!
- This method is easier than cooking chickpeas on the stovetop because the Instant Pot doesn't require any stirring or hands-on time.
- Budget-friendly: Instant Pot chickpeas are more cost-effective than buying canned chickpeas because one pound of chickpeas, which yields roughly 6 cups of chickpeas, under $2!
I have been cooking chickpeas with this method for at least 4 years at this point. I still buy canned chickpeas on occasion for convenience, but they truly taste a lot better when cooked in the Instant Pot.
Check out my guide to vegetarian Instant Pot recipes if you're interested in learning more about cooking plant-based meals with your Instant Pot!
Step by step instructions
You do not need to soak chickpeas overnight to make soft, delicious chickpeas in the Instant Pot. I know a lot of people like to soak chickpeas because it can make them easier to digest and cooks them more quickly, so I do have instructions for that.
Step one: Pour out the chickpeas on a sheet pan or flat surface. Remove any stones, debris, or shriveled chickpeas.
If soaking chickpeas overnight (or at least 6-8 hours), place them in a bowl and cover with 2 inches of water. They will expand in size overnight. Drain off the soaking liquid before using the chickpeas.
Note: If your house is very warm, soak the chickpeas overnight in the fridge to avoid fermentation.
Step two: Rinse the chickpeas.
Step three: Combine 1 cup (8 ounces) chickpeas with 4 cups water and ½ teaspoon salt in the Instant Pot. The salt is for flavor and can be omitted as needed.
- Soaked chickpeas: Cook on high pressure for 14 minutes. Allow a natural pressure release.
- Unsoaked chickpeas: Cook on high pressure for 45 minutes. Allow a natural pressure release.
Chickpea cook times
Cook dry chickpeas on high pressure (HP) and allow a natural pressure release. The natural pressure release should take about 20 minutes. It will take 15-20 minutes for the Instant Pot to come to pressure for both soaked and unsoaked chickpeas.
| Texture | Soaked (6-8 hours) | Unsoaked |
| Firm | 14 minutes HP | 45 minutes HP |
| Soft, easily mashable | 17 minutes HP | 50 minutes HP |
Use firm chickpeas in this kale chickpea salad, spinach artichoke pasta, mushroom wild rice soup, or anywhere you want the chickpea to hold its texture, like with air fryer chickpeas.
Use softer chickpeas in recipes where the chickpeas will be mashed like chickpea avocado sandwiches or jalapeno hummus.
Expert tips
- Adding extra flavor: For herby chickpeas, add a sprig or two of fresh rosemary, thyme, and oregano. You can also cook the chickpeas in vegetable broth or bouillon for a lot of flavor.
- Baking soda: Many chickpea recipes call for baking soda while the chickpeas soak. This helps to soften the chickpeas more quickly and causes the skins to separate from the chickpea, resulting in a creamier chickpea. I recommend using just ½ teaspoon baking soda to avoid a baking soda flavor on the chickpeas. Rinse the chickpeas thoroughly before cooking.
- One cup of dry chickpeas yields 3 cups of cooked chickpeas.
FAQ
You can soak chickpeas for up to 24 hours. I don't recommend soaking them much longer than that. The longer the chickpeas soak the more quickly they cook in the Instant Pot.
Yes, you can double this recipe if using a 6 quart or 8-quart Instant Pot. You do not need to adjust cook times. It will take longer for the Instant Pot to reach pressure and release pressure naturally because of the extra liquid.
Drain off the cooking liquid and freeze leftover chickpeas in a storage container or freezer bag. Let thaw overnight in the fridge when ready to use, or simmer on the stovetop with a cup of water.
One can of chickpeas contains roughly 1 and ½ cups chickpeas. This recipe yields about 3 cups of chickpeas, or two 15 ounce cans.
No. Many people prefer to soak chickpeas and other beans before cooking because it makes them cook more quickly. It may make them easier to digest as well.
More Instant Pot recipes
Don't miss my guide to flavorful Instant Pot Black Beans and Instant Pot Black Eyed Peas.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Instant Pot Chickpeas
Equipment
- 1 Instant Pot I use the 6-quart Instant Pot Duo
Ingredients
- 1 cup (8 ounces) dry chickpeas
- 4 cups cold water
- ½ teaspoon salt
Instructions
Soaked Chickpeas
- Pour out dry chickpeas on a sheet pan. Remove any debris or shriveled chickpeas.
- Place dry chickpeas in a large bowl with 4 cups water. Cover and soak at room temperature for 8-12 hours.
- Drain soaking liquid. Add chickpeas to the Instant Pot with 4 cups fresh cold water and ½ teaspoon salt. For firm chickpeas, cook on high pressure for 14 minutes. For very soft chickpeas cook for 17 minutes. It will take 15-20 minutes for the pot to come up to pressure. Allow a natural pressure release, about 20 minutes.
- Drain soaking liquid. Use as desired.
Unsoaked Chickpeas
- Pour out dry chickpeas on a sheet pan. Remove any debris or shriveled chickpeas. Rinse chickpeas under cool running water.
- Add chickpeas to the Instant Pot with 4 cups cold water and ½ teaspoon salt. For firm chickpeas, cook on high pressure for 45 minutes. For softer chickpeas, cook for 50 minutes. It will take 15-20 minutes for the pot to come up to pressure. Allow a natural pressure release, about 20 minutes.
Notes
- Firm chickpeas have a little bit of bite and texture. They are best in salads and pasta. Soft chickpeas are easily mashable and are great in chickpea salad and hummus.
- Soaking chickpeas is not required. Soak overnight (8-12 hours) or for at least 6 hours and up to 24 hours.
- Seasonings: Add fresh herbs, 3-4 cloves garlic, and diced onion for flavorful chickpeas. You can use vegetable broth or vegetable bouillon in place of water if desired.
- Freezing: Chickpeas freeze well for up to 3 months. Drain liquid before freezing in a freezer bag or airtight container. Let thaw overnight in the fridge or simmer on the stove with a cup of water to thaw.
- Cook time varies. Cook time in the recipe card reflects 20 minutes to come to pressure, 45 minutes to cook unsoaked beans, and 20 minutes to release pressure naturally.
Micheline Carriere says
Your directions were perfect! Making a chickpea orzo salad and the consistency is perfect thank you! Will use this recipe again! Do you have good directions for other beans?
Cassidy Reeser says
Thanks Micheline! I just have these Instant Pot Black Beans. The seasonings are optional, but make a delicious base black bean.