Cooking Instant Pot chickpeas is a quick, hands-off, easy recipe that eliminates the need for canned beans! Whether you soak them overnight or cook them straight from dry, this method gives you perfectly tender chickpeas for hummus, soups, salads, and meal prep.

I’m a huge fan of batch cooking, which is why I own three Instant Pots (no regrets!). In just a few hours, I can prep everything I need for the week: homemade chickpeas (garbanzo beans), Refried Pinto Beans, a creamy Vegan Cheese Sauce, steamed potatoes for homestyle fries, and tofu scramble — the list goes on.

When life gets busy, I don’t stress about grabbing canned beans, like in my Refried Black Beans, but whenever I can, I stick to homemade. They’re fresher, more flavorful, and incredibly easy to make in the Instant Pot!

Why this recipe works

Faster than stovetop: No need to watch a pot.
Perfect texture: Adjust cooking time for softer or firmer chickpeas.
No-soak method: Great for last-minute cooking.
Meal prep-friendly: Cook once, use all week!
Better than canned: More flavor, no additives!

You can use these chickpeas in my Hummus, Hummus Platter, and Chickpea Noodle Soup!

How to make Instant Pot Chickpeas (2 Methods)

Find the complete recipe with measurements in the recipe card below.

Soaking is optional.

Transfer the chickpeas and water to the Instant Pot and set to pressure cook. Allow 15-20 minutes of natural pressure release and manually release any remaining pressure (be extra-cautious of any steam or spillage). Drain, reserve aquafaba for storage/recipes, and done!

In the kitchen tips

Why use baking soda? Baking soda raises the pH of the cooking water, helping break down chickpea skins faster. This leads to softer, creamier chickpeas that are perfect for hummus. If using, add 1/2 teaspoon of baking soda per cup of dried chickpeas (or 1 teaspoon per pound) to the cooking water.
Aquafaba: The cooking liquid, known as aquafaba, can be used as an egg white substitute in various recipes due to its emulsifying properties.
Salt at the start or the end? Contrary to old myths, salting beans at the beginning doesn’t toughen them — it helps season them evenly.
Why natural release: A natural pressure release prevents chickpeas from bursting and gives them time to finish cooking gently. A quick release can lead to uneven textures — some too soft, some too firm.
Why soak chickpeas? Soaking reduces phytic acid, which can improve digestion and shorten cooking time.
Extra flavor: If you’re making savory chickpeas, try adding a bay leaf, a garlic clove, or a chunk of onion to the cooking water for extra depth. Just be sure to remove them after cooking. Skip these if you plan to use the chickpeas for sweet recipes or desserts.
For the best hummus texture: For ultra-creamy homemade hummus, cook chickpeas until they’re very soft, then blend while still warm with aquafaba.

Soaked vs. unsoaked chickpeas: Which is better?

Soaked Chickpeas (best for digestion)

Soaking breaks down phytic acid, which may aid digestion.
Reduces cooking time.

Unsoaked Chickpeas (best for convenience)

Saves time since there’s no overnight prep.
Requires a longer cook time but still turns out soft.

Storage & meal prep tips

Fridge: Store in an airtight container with a little cooking liquid for up to 4-5 days.
Freezer: Freeze in 1-cup portions for up to 3 months.
Quick thaw: Run under warm water or add straight to soups/stews.

Instant pot tips for chickpeas

Water: Cover chickpeas with at least 2 inches of water to prevent dryness and uneven cooking.
Avoid overfilling: Chickpeas expand and release starch, which can trigger a burn error.
Check the sealing ring: A loose or misaligned ring can lead to pressure loss, undercooked beans, or excess steam escaping.
Be careful with quick release: Hot starchy water can sputter out! If manually releasing pressure, do it in short bursts first before fully venting.
Natural release for best texture: Let the Instant Pot naturally release pressure for at least 15 minutes (soaked chickpeas) or 15-20 minutes (unsoaked chickpeas) to ensure even cooking.
Taste-test before draining: If the chickpeas are firmer than expected, reseal and pressure cook for 3–5 more minutes.
Making hummus? Add 1/2 teaspoon baking soda per cup of dried chickpeas (or 1 teaspoon per pound) while cooking to soften the skins. If making firmer chickpeas for salads or soups, skip the baking soda. Rinse well after cooking.
Save the Aquafaba: The cooking liquid makes hummus extra creamy and can be used as an egg substitute in baking — store at least 1/2 cup!

FAQ

Do I need to soak chickpeas before pressure cooking?
No. Soaking reduces cooking time and may improve digestion, but you can cook them straight from dry.
Forgot to soak? Use the quick-soak method: Boil chickpeas for 5 minutes, turn off the heat, cover, and let them sit for 1 hour before draining and cooking. This helps soften them and reduce cooking time, though they may still be slightly firmer than overnight-soaked chickpeas.
How do I make softer chickpeas?
For hummus, cook chickpeas until very soft (add 5 extra minutes if needed) and use 1/2 teaspoon baking soda per 1 cup dried chickpeas (or 1 teaspoon per pound) while cooking for extra creaminess. Be sure to rinse well after cooking.
Why do I need to wait before opening the lid?
A quick release can cause uneven cooking — some chickpeas may be too soft, others too firm. It can also cause starchy water to sputter out. Letting the pressure naturally release for 15 minutes (soaked) or 15 - 20 minutes (unsoaked) helps prevent this and reduces mess.
Can I use broth instead of water?
Yes! Cooking chickpeas in vegetable broth adds extra flavor.
How much does 1 cup of dry chickpeas yield?
About 2 1/2 to 3 cups cooked.

YIELDS: 6 cups

AUTHOR: Julie Gaeta