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No-soak Instant Pot chickpeas are the fastest and easiest way to turn dry chickpeas into tender, ready-to-devour beans. Use them for everything from simple side dishes and hummus to a chicken shawarma sheet pan dinner and more. Takes less than an hour to cook!
Recipe Overview: No-Soak Instant Pot Chickpeas
- Ready In: 50 minutes
- Serves: 6 cups cooked chickpeas
- Calories: 286 kcal/cup (approximately)
- Main Ingredients: Dry chickpeas, water…that’s it!
- Dietary Notes: Gluten-free, low-sodium, vegan/vegetarian
- Why You’ll Love It: These Instant Pot chickpeas eliminate the need for overnight soaking and turn dry chickpeas into tender, delicious beans in under an hour. They are an easy, budget-friendly way to meal prep and can be used for everything from salads to hummus.
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Keeping dry chickpeas in the pantry makes it incredibly easy to add healthy, budget-friendly protein to everyday meals…as long as you don’t have to worry about soaking the beans. Which, in this recipe, you don’t!
I like to cook a big batch to use throughout the week in cozy one-pot Cuban garbanzo stew, a quick chicken shawarma sheet pan dinner, or a fresh lemon cucumber salad. Though honestly, they are delicious enough to eat plain!
Also, I freeze the leftover Instant Pot garbanzo beans, so I have a grab-and-go ingredient ready for busy days.
For more easy dinner staples, check out my home-canned pinto beans, Instant Pot freezer rice, and slow cooker wheat berries recipes.
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Why You’ll Love This Recipe
No Soaking: Because these are made in the Instant Pot, you don’t have to worry about soaking them, which cuts back on planning and time.
Budget-Friendly: A bag of dry garbanzo beans costs a fraction of the price of multiple store-bought cans.
Texture: You can adjust the cooking time to achieve your preferred texture, whether you want firm beans for salads or soft beans for hummus.
Meal Prep: Cook a big batch, portion it out, and freeze for quick, healthy meals later.
Key Ingredients
Chickpeas: You’ll need a pound of dry chickpeas for this recipe. Be sure to rinse and sort them before cooking.
Water: 6 cups is usually enough, but you’ll need enough to cover the beans by 1 inch in the Instant Pot.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
Mediterranean: Cook with garlic cloves, a sprig of fresh rosemary, a bay leaf, and a splash of olive oil.
Seasoned: Add a teaspoon of salt to the pot before cooking. You can also add any of your favorite spices and seasonings.
Brothy: Swap the water with home-canned chicken broth or veggie broth for extra flavor.
Step-by-Step Instructions
Step 1: Combine the dry chickpeas and water in the Instant Pot insert.
Make sure there is enough water to cover the beans by 1 inch of water.
Step 2: Cook on high pressure for 45 minutes.
Then, let the pressure cooker naturally release for 10 minutes.
For softer chickpeas, cook them for 50 minutes, then allow a 10-minute natural release.
Step 3: Serve the cooked chickpeas as a side or for a snack. Or use them for hummus or in a chicken shawarma sheet pan dinner.
Tips for Success
- Use a slotted spoon to drain and serve the beans. That way, you can keep the liquid for storing.
- Instant Pot model and bean age affect cooking times (8-quart models cook faster). If preferred, start at 35 minutes and add 5-minute increments as needed. However, with my 8-quart Instant Pot, I still cook them for 45 minutes.
- Beans expand and create foam as they cook. Don’t fill your Instant Pot past the half-fill line with beans and water combined.
- If you prefer, you can save the starchy cooking liquid to thicken soups, flavor stews, or use it as a vegan egg substitute.
Serving Suggestions
Salads: Toss a handful of chickpeas into a chopped salad or a lemon cucumber salad.
Hummus: Cook the chickpeas until soft, then use them to make homemade hummus.
Sheet Pan Dinners: Add them to a chicken shawarma sheet pan or your favorite sheet pan dinner.
Soups and Stews: Use them in Cuban garbanzo stew or add them to fire-roasted tomato and veggie soup.
Roasted: Spray the cooked beans with a little avocado oil, then roast at 425° F until crispy.
Storing
- Store cooked chickpeas in their cooking liquid in an airtight container in the fridge for up to 5 days.
- To freeze, drain the chickpeas and spread them on a baking sheet, and flash-freeze for an hour (this helps prevent clumping). Transfer to freezer-safe bags and store for up to 3 months.
Instant Pot Chickpeas (No Soak) FAQs
Old chickpeas, hard water, or not cooking them long enough can cause them to be hard after cooking. Just add more water if needed and pressure cook them for 5-minute increments until done.
Yes! You can use home-canned chicken broth or store-bought broths. I also like them cooked in veggie broth.
Overcooking or using a quick release can cause chickpeas to split.
Homemade chickpeas are often softer, more flavorful, and more budget-friendly than canned beans.
Yes, adding a teaspoon of salt won’t affect the texture or quality of your Instant Pot chickpeas.
More Instant Pot Recipes
If you tried this No-Soak Instant Pot Chickpeas recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y’all!
Instant Pot Chickpeas (No Soak)
Equipment
Ingredients
- 1 pound dry chickpeas, rinsed and sorted
- 6 cups water
Instructions
- Add the ingredients. Combine the dry chickpeas and water in the Instant Pot insert. Make sure there is enough water to cover the beans by 1 inch of water.1 pound dry chickpeas, 6 cups water
- Cook the chickpeas. Cook on high pressure for 45 minutes. Then, let the pressure cooker naturally release for 10 minutes.
- For softer chickpeas, cook them for 50 minutes, then allow a 10-minute natural release.
- Serve and enjoy! Serve the cooked chickpeas as a side or for a snack. Or use them for hummus or in a chicken shawarma sheet pan dinner.
Notes
- Use a slotted spoon to drain and serve the beans. That way, you can keep the liquid for storing.
- Instant Pot model and bean age affect cooking times (8-quart models cook faster). If preferred, start at 35 minutes and add 5-minute increments as needed. However, with my 8-quart Instant Pot, I still cook them for 45 minutes.
- Beans expand and create foam as they cook. Don’t fill your Instant Pot past the half-fill line with beans and water combined.
- If you prefer, you can save the starchy cooking liquid to thicken soups, flavor stews, or use it as a vegan egg substitute.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
Instant Pot chickpeas are one of my meal prep go-tos! I like to keep part of the batch around for snacks and tossing into my meals throughout the week. The other half, I freeze for later use. So easy, healthy, and delicious!