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Instant Pot Chickpeas (No Soaking Required)

Cooking chickpeas in the instant pot is faster than stovetop and you don’t have to soak them overnight. Now you can enjoy chickpeas in your favorite Chickpea Salad or homemade Hummus without needing to plan a day ahead. I included instructions for cooking chickpeas to your desired doneness (i.e. slightly chewy for salads and very soft for hummus). 

The Instant Pot has gained so much popularity in recent years because it shaves hours of cooking time from recipes that require slow cooking to tenderize like Instant Pot Beets (which is genius), Instant Pot Baked Potatoes, and of course instant Pot Chickpeas!

Tender chickpeas cooked in the instant pot

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Instant Pot Chickpeas Video Tutorial

Watch this quick video and learn how to cook chickpeas in the instant pot. This is such an easy method and the hardest part is peeling the skins – thankfully that’s optional!

Chickpeas in the Instant Pot is Genius!

Homecooked chickpeas are less expensive and taste so much better than canned. Making them in the instant pot is super fast and easy. You don’t even have to prep ahead since there is no soaking required and they come out tender, creamy, and buttery. A full batch is enough to make 2 batches of hummus so we use half and freeze the other half for another day (see make-ahead tips below).

Bowl of chickpeas cooked in the instant pot.

How to Cook Chickpeas in the Instant Pot

The ingredients and process are simple. All you need is dried chickpeas or garbanzo beans, water, and salt.

  1. Rinse the chickpeas and pick out any debris or shriveled/bad chickpeas then drain.
  2. Add beans to the 6-quart Instant pot, add enough to cover the chickpeas by 1-inch of water and add salt.
  3. For slightly lightly chewy chickpeas (used for salad): Cook on high pressure for 45 minutes followed by a 10 minute natural pressure release. 
  4. For soft and tender chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes followed by a 15 minute natural pressure release. 
step by step how to rinse and cook instant pot chickpeas

Pro Tip: If your chickpeas aren’t soft enough, you can cover and pressure cook another 5 minutes followed by a manual pressure release. 

Cooked Instant pot chickpeas

Common Questions

Can I pre-soak chickpeas?

You can pre-soak the night before. If you pre-soak the beans, they will cook much faster. You can cook on high pressure for just 15 minutes for firm chickpeas or 18 minutes for very creamy and tender chickpeas, followed by a quick pressure release.

How to Sort Chickpeas?

Before cooking, discard any stones and discolored, shriveled, or grey chickpeas which indicates bad chickpeas. 

Can I keep the cooking liquid?

Keep some of the liquid for storing the beans. You can also use it in hummus or soups to add more flavor.

Do I need to peel the chickpeas?

Peeling is optional. For some recipes such as hummus, where a smoother texture is desirable, you can peel the chickpeas. Transfer drained chickpeas to a bowl of water and rub them between your hands then skim off the skins.

Are Chickpeas and Garbanzo beans the same?

Chickpeas are the same thing as garbanzo beans and the terms are used interchangeably. They are a type of bean in the legume family.

How to peel chickpeas

How to Serve Chickpeas

These are our favorite ways to serve chickpeas, but as they have gained popularity in recent years, people have gotten really creative. I’d love to hear how you use Chickpeas with your cooking in the comments below.

  • Chickpea Salad – topping your salads with cooked chickpeas adds great protein, wonderful nutty and buttery flavor, and a fun crunchy texture.
  • Soups – add them to soups as you would other beans.
  • Hummus – homemade hummus is so much better than store-bought and cooking the beans in the instant pot takes it to the next level.

Make-Ahead

Refrigerator Storage – Cool beans to room temperature then transfer to an airtight container with a little bit of cooking liquid and store for 3-5 days.

How to Freeze – Place cooled chickpeas along with some liquid in a freezer- safe zip bag, squeeze out all of the air and seal tightly. Freeze flat for quick thawing and store in the freezer for 2-3 months. Package in portions that you know you will use when thawed, for example, we freeze half of the batch for hummus.

Cooked chickpeas ready for refrigerating and freezer storage

More Instant Pot Recipes

Whether you’re looking for a quick weeknight dinner, or want to skip some cooking time like with Instant Pot Beets to add to your favorite Beet Salad, you will love these recipes:

Instant Pot Chickpeas (No Soaking Required)

5 from 13 votes
Prep Time: 5 minutes
Cook Time: 45 minutes
Natural Pressure Release: 10 minutes
Total Time: 1 hour
Instant Pot chickpeas
Instant Pot Chickpeas are faster than stovetop cooking and you don’t have to pre-soak them overnight. Cook the chickpeas to your desired doneness depending on how you are using them (chewy and tender for salad, or soft and creamy for hummus).
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $2-$4
Keyword: instant pot chickpeas, instant pot garbanzo beans
Cuisine: American
Course: Side Dish
Calories: 275
Servings: 6 cups cooked chickpeas

Ingredients

  • 1 lb dried chickpeas, 2 cups
  • 6 cups water
  • 1 tsp fine sea salt, optional

Instructions

  1. Rinse and chickpeas and remove any debris then drain well.
  2. Transfer chickpeas to a 6-quart instant pot and add 6 cups water or enough to cover the chickpeas by 1-inch of water. Add 1 tsp salt.

  3. For slightly lightly chewy chickpeas (used for salad): Cook on high pressure for 45 minutes followed by a 10 minute natural pressure release.
  4. For Soft and Tender Chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes followed by a 15 minute natural pressure release.*

Recipe Notes

*Tip: If your chickpeas aren’t soft enough, you can cover and pressure cook another 5 minutes followed by a manual pressure release.

Nutrition Facts
Instant Pot Chickpeas (No Soaking Required)
Amount Per Serving
Calories 275 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 418mg18%
Potassium 662mg19%
Carbohydrates 46g15%
Fiber 13g54%
Sugar 8g9%
Protein 15g30%
Vitamin A 51IU1%
Vitamin C 3mg4%
Calcium 87mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • ZL
    May 19, 2022

    Hi! Thanks for sharing. I love your recipes. Do you know if the process for beans would be the same?? Like black beans?

    Reply

    • Natasha
      May 19, 2022

      Hi ZL, from what I have researched, it’s best to cook black beans on the stovetop.

      Reply

      • Dot
        September 6, 2022

        Nope. I live in the land of black beans & have cooked them in the traditional clay pot and in a stovetop pressure cooker. Hands down, the best black beans I ever made were in the Instant Pot.

        Reply

  • Richard
    March 7, 2022

    This is my go to recipe! So much easier then the crock pot and since they are so creamy, I portion them out and then mash them as I need them and mix with whatever I want.

    Reply

    • Natasha's Kitchen
      March 8, 2022

      Great to hear that, Richard. Thank you for the awesome feedback!

      Reply

  • Valentina
    January 29, 2022

    The liquid (called Aquafaba) from cooked chickpeas was discovered by a French chef to replace egg whites. It can be used as a binder in vegan recipes, in homemade Mayo, whipped and added to waffles, and even meringues/macaroons.

    Reply

    • Sharyn DeBerry
      March 18, 2022

      Wow, that’s some amazing culinary 411… Thanks for sharing!

      Reply

  • Diane Cloutier
    January 28, 2022

    How long do you have to cook them if you do not have an IP. or is this even an option to do without one. Thanks Natasha, love your recipe’s.

    Reply

    • Natasha's Kitchen
      January 30, 2022

      Hi Diane, I’ve only tried them using the IP. Let’s see if others can share in the comments if they’ve tried a different version.

      Reply

    • Dolly Domestic
      August 1, 2022

      If not pressure cooking, you need to soak them for 8 or more hours, drain, rinse, the cover with water, bring to a boil, lower heat to simmer, cover and cook for 40-50 minutes.

      Reply

  • Jennifer
    January 26, 2022

    If I wanted to cut this recipe in half, would I still need to use 6 cups of water or would I use 3 cups?

    Reply

    • Natasha
      January 27, 2022

      Hi Jennifer, the important thing is to “add enough to cover the chickpeas by 1-inch of water and add salt.”

      Reply

  • Christine
    January 24, 2022

    This is a great post and thank you. You specifically specify a 6 quart IP but I only own an 8 quart IP. Is it still possible to make this recipe in the 8Q please?

    Reply

    • Natashas Kitchen
      January 24, 2022

      Hi Christine, Although I haven’t tried it in an 8 quart, I bet it will work well! Ensure you meet the minimum liquid requirement and adjust the recipe accordingly.

      Reply

  • Tammy
    January 24, 2022

    Hi Natasha, love your recipes and wonderful videos, you always make me smile😊
    I am seconding the request for a hummus recipe to go along with the instant pot chickpea recipe, please! And thank you😊

    Reply

    • Natashas Kitchen
      January 24, 2022

      Thank you so much for that suggestion, Tammy!!

      Reply

  • Laurie Y.
    January 22, 2022

    I can’t believe you haven’t posted a recipe for hummus. I did a search on your site and none came up. I love your recipes and would like to learn how you make your hummus.

    Reply

    • Natasha's Kitchen
      January 23, 2022

      Hello Laurie, that’s right. I don’t have a recipe for hummus yet but I’ll try to add this to our list. I’ll make sure to share it when I find an awesome recipe for it!

      Reply

  • Valentina
    January 21, 2022

    This instant pot chickpeas recipe is truly so GOOD! This method is so easy and we love using this instant pot method.

    Reply

    • Natashas Kitchen
      January 21, 2022

      Thank you so much for sharing that with me!

      Reply

  • Donna Batrone
    January 21, 2022

    This is now the only way I will make chickpeas from now on! They come out perfect every time, thank you.

    Reply

    • Natashas Kitchen
      January 21, 2022

      You’re welcome! I’m so happy you enjoyed it, Donna!

      Reply

  • April
    January 21, 2022

    This is fantastic! I love making homemade hummus, and it tasted WAY better after making chickpeas this way than using the canned ones. Thanks!

    Reply

    • Natashas Kitchen
      January 21, 2022

      That’s just awesome! Thank you for sharing your wonderful review, April!

      Reply

  • Steven
    January 21, 2022

    Wow! I will definitely make this. We enjoy this delicious, nutritious little marvel regularly; but alas they’re always canned or store bought. I can see myself making my own hummus.
    Thanks for the great recipe!

    Reply

    • Natashas Kitchen
      January 21, 2022

      It is so GOOD! I can’t wait for you to try it!

      Reply

  • Eugene
    January 21, 2022

    I like what I’ve read here about the chickpeas. About a month ago I made chickpea soup which turned out very well. I gave some of it to my neighbour (an excellent cook) to try and she said it was very good soup. She and her husband thoroughly enjoyed it. I’d never heard of chickpea soup but it worked out fine for me.

    Reply

    • Natashas Kitchen
      January 21, 2022

      Thank you so much for sharing that with me, Eugene!

      Reply

  • Karen
    January 21, 2022

    Hi Natasha,

    I always cook my chickpeas in the instant pot when I want to make hummus but would do the overnight soak first. Glad to hear it is not needed and it cooks fine without the soak. Next time I will definitely try it this way. I am so grateful to have found and follow you because I love all your videos and recipes. Thank you so much for sharing this recipe with us!😊❤

    Reply

    • Natasha
      January 21, 2022

      Yes, it’s a great way to cook them if you need them without having to pre-plan. I’m so glad you found that helpful. Thank you for the wonderful and encouraging feedback.

      Reply

  • Judy
    January 21, 2022

    Recipe is great. Less expensive and better taste than canned.
    👍😋

    Reply

    • Natasha
      January 21, 2022

      Thank you Judy! Yes, it’s much less expensive than canned and tastes so much better.

      Reply

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