Instant Pot Chickpeas

I’ve used your recipe *so* many times now but only just thought to provide feedback. the most buttery, irresistible chickpeas ever! I struggle to leave them be when initially taken from the pot: skins barely noticeable and such a comforting and moreish pleasure in the mouth. it’s a wonder any remain for the intended recipe – let alone a quantity to freeze! – so I’ve taken to doubling the quantities without any loss of quality. I thank you.

This is the second time I used your recipe . They come out perfect and delicious. I use them in my salad bowls and hummus so far. Delicious!!

Thank you for sharing your expertise. The chickpeas did come out buttery. I couldn’t stop eating them while they were cooling. I’m still learning how to use my instant pot. I pre-soaked the chickpeas overnight and they looked full size before actual cooking.

Since it takes so much time to “preheat” the Instant Pot, I decided to cut down on the cooking time even more and cooked them for about 7 minutes under high pressure. As I said, they turned out soft and buttery.

Also, thanks to you, I added garlic, onion and fresh sprig of rosemary. I never thought of doing that before.

I appreciate your generosity.

This is the only method I now use to prepare home-cooked chickpeas.

Absolutely love it. Super easy and always turn out great. Soaking them definitely helps to get the perfect texture every time. My kids love to eat them with salt and butter as a snack or side dish. It’s the new staple in our home.

Trying this in the InstaPot as I’ve never used dried Garbanzos, always canned, but trying to steer clear of excess sodium. Thanks for the idea. Waiting to see what I’ll use them with, vegetarian.

Holy moly these are fantastic! I may never buy canned again.

Perfect instructions for pre-soaked chickpeas. I made mine in 13 minutes–easy, fast, and super creamy!

These chickpeas turned out great. I’ve had dry chickpeas in my pantry for a long time and this was a perfect recipe for them. I’ve used this recipe twice now and it was great both times. I soaked them for over 12 hours both times. I think I did 15 minutes at pressure the first time and they were softer but not mushy at all. I did 14 minutes the second time and it made for a firmer bean, perfect for topping a salad.
The chickpeas are very delicious just by themselves but I’ve also added them to a curry and loved them like that.
Thanks for the recipe!

Perfect!! I used a 14oz. bag of older chickpeas that needed to be cooked asap..lol. soaked them around 8 hours. Then drained them and put in the fridge till the next night. Covered them with water in the instant pot. Added scallion whites, a few garlic cloves, 1 bay leaf, salt and pepper. Cooked on high 15 minutes and natural release for 10. So savory with a little bite and creamy in the middle . Thank you!

These chickpeas supersede canned chickpeas in term of flavor while still allowing you to control the salt level. I always cook a full pound at a time, then drain them, put them into a freezer storage bag, lay it flat on a cookie sheet and freeze them in a singe layer. Then I have a bag of delicious chickpeas that I can shake out in any amount to add to recipes. FYI: a 15 ounce can of chickpeas contains about 9 ounces of chickpeas. I have also saved the flavorful cooking liquid to add to soups, etc. Thank you for this marvelous recipe!

These were so very good. Buttery and soft at 17 minutes and soaked for 8 hours. Best chickpeas I’ve ever had or made. This batch was from a bag from the back of the cupboard purchased at a big box retailer so goodness knows how old they were. Still perfect. This is my go-to from now on. I just did a batch of black chickpeas. These soaked 16 hours and cooked for 15 minutes and still perfect.
Thank you so much. Every recipe from your site has always been delicious and your timing is accurate. Very much appreciated.

This is a perfect recipe for making your own chick peas! Very tasty! I cooked mine in the instant pot for 16 minutes after an overnight soak. Perfection! Thank you for your shared recipes/content!

I soaked a big batch of chickpeas overnight just with some salt. I read previous comments on here and decided to cook less for softer chickpeas (14 minutes) I added two garlic cloves and a bay leaf. I let them sit for 10 minutes when done then quick released. The towel tip works a treat to stop the moisture! The chickpeas came out perfect! Next time I might cook slightly less to have a slightly firmer chickpeas for salads etc.

Just made this recipe and it turned out perfect😍had soaked two cups overnight and then looked for a recipe for cooking in the instant pot and after checking out a few decided on this one. While they were cooking I read all the comments and learned some great tips😊thanks everyone, now to try some of your recipes, definitely the hummus.

I’d give this a zero. I used the time suggested and I had overcooked mush (16 minutes for soaked garbanzos) I will experiment again, but I think the 5 minutes listed in another recipe is closer to what’s needed.

Great, time (and cost) saving recipe. I omitted the herbs and they came out wonderfully soft and creamy, after an overnight soak and 15 minutes cook time. I plan to try a bigger batch next time, as they freeze quite well. Thank you so much!

This worked well for me. I soaked 370g for 14 hours just because thats when I got around to the cooking stage. Then high pressure for 15 mins and they were soft enough for any use. They had increased in weight to 800g too! I did not use any baking stuff either. Thanks for providing a method that actually works!

15 minutes on high pressure for “soaked” chickpeas turned them into mush. And quick releasing the pressure manually created a huge mess that took awhile to clean up.

I won’t go back to canned beans again! These chickpeas were amazing! I didn’t realize chickpeas could actually be buttery and soft. My kids LOVE them! Thank you for another incredible recipe for my plant-based kitchen!!

Hi there,

I think I kind of messed up. I doubled the recipe and didn’t put baking soda when I soaked. So I added maybe 1 1/2 tsps. to the instant pot. Everything else was doubled for my 6 qt. IP, expect I omitted the oil. When I did the instant release, water was spurting out. It was quite the mess. And the chickpeas were really soft. I mean great for hummus, but not for holding shape. I’m wondering if the issue was putting the baking soda in the IP. I think middle easterners do that for making great hummus. Flavor was delicious. Thank you!

Great flavor, super easy. Will definitely use this instead of buying canned from now on.

I soaked my chickpeas for 10 hours and cooked them for 14 min in the Instant Pot. They turned out just perfect and very delicious on their own. I did add the onion, garlic, olive oil and fresh parsley as well. Thanks for the great recipe!

Thanks for this very helpful recipe! I soaked my chickpeas overnight, then I had such a large volume I was scared to overflow the instant pot so I cooked them in 2 batches. 1st one I cooked 15 min, they were good & soft, but I like them best almost melting, so I cooked the 2nd batch for 18 min, which was perfect for my taste. Also I’ve had these dried chickpeas for over a year so they might have needed more cooking time than a more recently bought bag. I skipped the oil at the cooking stage, instead I drizzled a bit of oregano infused olive oil directly over the cooked chickpeas in my plate, yum!!
I also forgot to put the baking soda while soaking, but I used a dash in cooking, and that was fine.
Cooking the chickpeas in the instant pot does save a lot of trouble compared cooking them on the stove top, which requires skimming the white foam out, as well as the high risk of the pot overflowing if not constantly watched. Instead the instant pot can be left to cook while I do something else close by. After cooking in the instant pot I only had a tiny bit of white stuff at the top to skim off, I wonder if the pressure destroys the rest of it?

Sadly, this recipe did not work for me. I was hoping for chickpeas that would hold their shape but ended up with very soft chickpeas in the end (hummus worthy which is great but not what I was aiming for). Normally all your recipes work for me, but this one didn’t. I did the quick release and that sent my chickpeas into a roiling boil that ended up coming out the vent. Oh well!

I followed the instructions exactly and it was perfect.
I soaked 2 cups of organic dry chickpeas over night, 12-14 hours, cooked them in my mini Instant Pot for 15 minutes because there was a lot (just water, nothing added), quick release and they were perfectly cooked and tender.
I made hummus and it was definitely superior to any hummus I ever made with organic canned chickpeas.

Two cups of dry chickpeas yielded 900 g cooked chickpeas.
I used 250 g to make the hummus, froze 2 bags weighing 250 g each and left the rest in the fridge to be eaten with a salad.

I’ve made chickpeas on a stovetop. I’ve made them in the Instant Pot without soaking. THIS right here is the bees knees. The soaking and the spices & oil added to the pot yields chickpeas so delicious I literally eat them right out of the pot. The broth is also delicious. I’ve reserved it and used it to make quinoa or savory oatmeal.

I also find that they crisp up deliciously AND make decent hummus. (I can’t get my hummus perfectly smooth but I think that is just my food processor)

This is a weekly or biweekly recipe for me now. Thank you so much. Also–from a mostly vegan vaguely pescatarian–shine on! Make what you make. I love all of it and I appreciate the plant forward recipes because you really make them better than anyone.

I followed these instructions in anticipation of making hummus and WOW the chickpeas came out heavenly soft and delicious! I added garlic, lemon, cumin, salt and pepper to the cooking stage, which helped lay the foundation for the hummus seasoning. This is the only way I will make hummus from now on…partner said it was the best I’ve ever made, best he’s ever had…and that’s a LOT. so thanks

Wow – these are delicious! This is definitely the best way to make chickpeas. Thank you for another great recipe!

Best chickpeas ever. I used rosemary and parsley with garlic and olive oil and was very happy with how much the flavours of the herbs were evident. I used some in a course hummus that was delicious.

I made this and didn’t add the spices, but canned the chick peas and let them sit overnight and the aquafaba totally worked! I made a giant jar of the aquafaba mayo with it!! The chick peas also had great texture! I used them to make pizza burgers!

I tried this today and it worked perfectly! Normally I cook the chickpeas (without soaking) on high pressure for 30 minutes + natural release. It works, but this method yielded much better textured chickpeas. Thank you for the recipe!

I was skeptical about the quick release suggestion, I’ve tried this with beans in the past and had a disastrous mess to clean up, but this recipe, like most MB recipes, went flawlessly. I cook chickpeas weekly, so grateful for this option to get it done in a fraction of the stovetop time. <3

This recipe is perfect! Easy as can be and the beans turn out super creamy and delicious! I soaked the dried beans overnight and made these the next day for lunch, I’ve got plenty left over for another meal. I used fresh rosemary which gave a really lovely subtle flavor. This is my new go-to for making perfect instant pot chickpeas yay!