Instant Pot Chickpeas (Soaked + Unsoaked Methods)

Instant Pot Chickpeas (Soaked + Unsoaked Methods)

Learn how to cook chickpeas in the Instant Pot with or without soaking! This foolproof method produces perfectly tender chickpeas every time - ideal for hummus, soups, and meal prep.

Prep Time: 5

Cook Time: 40

Total Time: 45

Course: Meal Prep Basics, Side Dish

Cuisine: Universal

Servings: cups

Author: Julie Gaeta

Equipment

Instant pot 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)

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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.

Notes

Yield: 1 cup dried chickpeas = 2 ½–3 cups cooked.
Baking soda (optional): ½ teaspoon per 1 cup dried chickpeas (about 1 teaspoon per pound). Helps soften skins for creamier hummus.
Optional Flavor Add-Ins: For extra depth, add a bay leaf, a garlic clove, a chunk of onion, or even a strip of kombu to the cooking water. Be sure to remove before serving. Skip these if you plan to use chickpeas for sweet recipes or desserts.
Aquafaba: Save the cooking liquid if you haven’t added salt or flavorings — it makes hummus extra creamy and can be used as an egg substitute in baking.

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