Instant Pot chickpeas are one of my favorite kitchen shortcuts—simple, budget-friendly, and they turn out perfectly tender every time.
You'll love these chickpeas in my Homemade Hummus, Hummus Platter, or Chickpea Noodle Soup!
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!
Jump to:
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!
Want more budget-friendly staples like these chickpeas? Try these legume-packed favorites: Easy Vegan Chili, Vegan Refried Beans, Refried Black Beans, and Crockpot Black Bean Soup.
How to make this recipe (step-by-step)
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 and reserve aquafaba for storage/recipes.
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 ½ 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.
Want more plant-based favorites? Try my Sticky Maple-glazed Tofu,
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.
- Meal Prep Tip: Use chickpeas as your base for meal prep. Try them in grain bowls, wrap them with hummus and veggies, salads, or mash them with avocado for quick sandwiches.
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 ½ 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 ½ cup!
FAQ
No. Soaking reduces cooking time and may improve digestion, but you can cook them straight from dry.
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.
For hummus, cook chickpeas until very soft (add 5 extra minutes if needed) and use ½ 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.
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.
Yes! Cooking chickpeas in vegetable broth adds extra flavor.
1 cup of dry chickpeas yields about 2 ½ to 3 cups cooked.
I can’t wait for you to try these Instant Pot Chickpeas! If you make them, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Instant Pot Chickpeas (Soaked + Unsoaked Methods)
Equipment
- Pressure cooker
Ingredients
Base ingredients
- 2 ¼ cups dried chickpeas, 1 pound
- Water: Soaked chickpeas: 5 cups water OR enough to cover by 1 inch Unsoaked chickpeas: 6-7 cups water OR enough to cover by 2 inches
- Optional add-ins: 1 teaspoon sea salt, omit for sweet recipes, 1 teaspoon baking soda (optional, makes chickpeas softer, add if using to make hummus)
Instructions
Method 1: Soaked chickpeas
- Sort & rinse: Pick through the chickpeas to remove debris and rinse under cold water.
- Soak: Place chickpeas in a large bowl and cover with at least 3 inches of water.
- Soak for 8–12 hours, then drain and rinse thoroughly.
- Add chickpeas & water to an Instant Pot: Transfer drained chickpeas to the Instant Pot with 5 cups fresh water (or enough to cover by about 1 inch) and any optional add-ins.
- Pressure cook: Seal the lid and set it to high pressure for 14–15 minutes. Use 14 minutes for firmer chickpeas (salads, soups) or 15 minutes for softer chickpeas (like hummus).
- Natural release: Allow 15 minutes of natural pressure release, then manually release any remaining pressure (be cautious of any steam or spillage).
- Drain the chickpeas, reserving some of the aquafaba (the liquid) for storage to prevent them from drying out.
- Store in an airtight container with reserved aquafaba to maintain texture.
Method 2: Unsoaked chickpeas
- Sort & rinse: Pick through the chickpeas to remove debris and rinse under cold water.
- Add chickpeas & water: Transfer chickpeas to the Instant Pot with 6-7 cups fresh water (OR enough to cover by about 2 inches), and any optional add-ins.
- Pressure cook: Seal the lid and set to high pressure for 40–45 minutes. Use 40 minutes for a firmer texture and 45 minutes if you want them soft enough to blend easily into hummus
- Natural release: Allow 15–20 minutes of natural pressure release, then manually release any remaining pressure (be cautious of any steam or spillage).
- Drain & reserve: Drain the chickpeas, reserving some of the aquafaba (the liquid) for storage or recipes like hummus. Store the chickpeas in an airtight container with the reserved aquafaba to maintain texture.
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