These Instant Pot Chickpeas are tender, buttery and economical and so versatile. Make these at home and use them in multiple ways.
Want to try more Instant Pot recipes, then give these a try – Instant Pot Black Beans, Instant Pot Hot Chocolate, Instant Pot Oatmeal, Instant Pot Quinoa, Instant Pot Boiled Peanuts, and Instant Pot Cauliflower Soup.
About This Recipe
Chickpeas are one of those ingredients, that are used in everyday cooking in almost all households. It is a great source of protein, especially for vegetarians, and they come in very handy while cooking a variety of dishes. And therefore, today I bring to you an easy peasy recipe to cook chickpeas in Instant Pot.
I have cooked them with garlic, onion, and bay leaf, giving the cooked chickpeas a subtle flavor. This method of cooking Chickpeas in an Instant Pot is so much faster, convenient, and fuss-free as compared to other cooking methods and had made my life so much easier.
Cooking the Chickpeas at home is so much better than the canned ones. These tender and buttery chickpeas can be used in curries, salads, dips, sandwiches, etc. Also cooking them at home is economical and inexpensive, as compared to the store-bought ones.
You have to soak the chickpeas for a minimum of 5 to 6 hours or overnight. This helps the chickpeas to cook faster and gives the best results.
These Instant Pot Chickpeas are,
- High in Protein
- Easy & Quick
- Buttery & Tender
- Subtly flavoured
- Fuss Free
Chickpeas are tasty, yes! But there are many health benefits too. They are rich in Protein and Dietary Fibre and are loaded with Vitamins, Minerals, and lots of antioxidant nutrients.
They are said to be good for the heart and also great for digestion. As they will keep you filled for a longer time, they’re great for your weight loss diet too.
Chickpeas – High in Protein, Chickpeas are a must to include in your everyday meals. They are soaked for a minimum of 5 to 6 hours before using it in the recipe.
Garlic & Onion – Garlic and Onions are added to subtly flavor the chickpeas, which adds a savory fragrant taste to it. Fresh garlic adds a delicious taste in these tender chickpeas, but you can add in garlic powder too.
Bay Leaf – Bay Leaf is added that adds a very subtle flavour.
Olive Oil – For this recipe, I have used olive oil, but if you do not have the same you can use vegetable oil too. Oil adds richness to the chickpeas.
Salt – Adding salt in the instant pot itself flavors the chickpeas from inside. You can also add in pepper for more taste.
You can also use fresh herbs such as thyme and rosemary in these chickpeas.
Step By Step Recipe
Wash the chickpeas and soak them in water for 5-6 hours.
Drain the water and add the chickpeas in the pot.
Add water, garlic, onion, bay leaf, olive oil and salt.
Close the lid of the pot and set the valve to sealing.
Press PRESSURE COOK and set the timer to 15 minutes.
Once the timer goes off, let the pressure release automatically for 10 minutes. Release the remaining pressure manually and open the lid.
Drain the water and use the cooked chickpeas as required.
Frequently Asked Questions
Soaking chickpeas help remove the indigestible sugar, that causes indigestion or bloating problems. Plus after experimenting for quite some time with both soaked and unsoaked chickpeas, I figured that the soaked ones cooked much better than the unsoaked ones. Therefore, soaking it is a good idea. You can make it without soaking too though. Just increase the time to 40 minutes.
I prefer to add salt in these Instant Pot Chickpeas, as it makes the beans seasoned from inside. You can prefer not adding it too.
There are two types of Chickpeas, Organic and Conventional. Organic ones take a longer time to cook as compared to the conventional ones, so select accordingly.
Also, Older Beans takes longer and need more soaking to cook. If possible, select your chickpeas from the bulk bins, rather than buying the packaged ones. The ones in bulk bins are fresher than the packaged ones, saying from experience guys!
You can use these cooked Chickpeas in Curries, Sandwich, Burger Patties, Salads, Soups, Dips, Wraps, and Rolls. You can also add in these flavored Chickpeas in your Buddha Bowls.
I have have some ready in my fridge to make Hummus.
These Chickpeas in Instant Pot will last in the fridge for about 4 to 5 days. Make sure you store it in an airtight container.
You can even freeze it in ziplock freezer bags for about a month. When you need to use it, thaw it overnight in the fridge and use it in the recipes. 25
Instant Pot Chickpeas Recipe
- 2 cups Dried Chickpeas
- 6 cups Water
- 2 teaspoon Garlic (chopped)
- ¼ cup Onion (chopped)
- 2 Bay Leaf
- 1 tablespoon Olive Oil
- 2 teaspoon Salt
- Wash the chickpeas and soak them in water for 5-6 hours.
- Drain the water and add the chickpeas in the pot.
- Add water, garlic, onion, bay leaf, olive oil and salt.
- Close the lid of the pot and set the valve to sealing.
- Press PRESSURE COOK and set the timer to 15 minutes.
- Once the timer goes off, let the pressure release automatically for 10 minutes.
- Release the remaining pressure manually and open the lid.
- Drain the water and use the cooked chickpeas as required.