If you’re trying to cook chickpeas at home instead of using canned, this is the guide for you! We’re sharing our favorite way to cook chickpeas in the Instant Pot.
The result is tender, buttery chickpeas perfect for salads, sandwiches, dips, and more! We love using this technique because it’s faster, more consistent, and less hands-on than stovetop methods. Plus, home-cooked chickpeas taste SO much better than store-bought and are far less expensive! Let us show you how it’s done.
How to Cook Chickpeas in an Instant Pot
First, soak the chickpeas in water overnight (or for at least 6-8 hours). This helps them soften and cook more fully. We also like adding a teaspoon of baking soda to soften them even more.
We tested unsoaked versions and found that soaked were much better. Unfortunately, the unsoaked chickpeas just would not soften in the center.
Once the chickpeas have soaked, they will plump up and expand in size (see photo below).
Next, you’ll rinse the soaked chickpeas and add them to the Instant Pot. Then cover with just enough water to submerge them, but not so much that you’ll end up with a lot of excess liquid after cooking.
Then add seasonings of choice, if desired, and close the lid. Pressure cook on high for 15 minutes, or up to 17-18 minutes for super buttery, tender chickpeas. Note: If you soaked your chickpeas for longer than 8 hours (overnight or 10+ hours), you may even be able to get away with cooking for 12-14 minutes!
Then quick release and drain off the excess cooking liquid. Or, to concentrate the flavors, you can press “Cancel” and then “Sauté” for ~5 minutes (stirring frequently) to evaporate excess liquid.
How Do You Add Flavor to Chickpeas?
While chickpeas have a naturally delicious, slightly sweet and buttery flavor, we enjoy taking them up a notch by adding the following:
- Onion & garlic – for a savory, fragrant element.
- Olive oil – to add richness.
- Fresh herbs (such as thyme or rosemary) – for earthiness. However, if using chickpeas in a dish that already has a lot of flavor or where the flavors would not be complimentary, omit the herbs.
- Salt & pepper – because, always!
We hope you LOVE these Instant Pot chickpeas! They’re:
Creamy
Buttery
Tender
Versatile
Easy
& Delicious!
They’re perfect in nearly any recipe where you might use canned chickpeas. Or enjoy as a quick and easy side for weeknight meals or make a larger batch for meal prep or to freeze for future use!
How to Use Chickpeas
- Chickpea Sunflower Sandwich
- Curried Quinoa Chickpea Burgers
- 1-Pot Chickpea Tomato Peanut Stew
- & More!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Instant Pot Chickpeas
Ingredients
CHICKPEAS
- 1 cup dry chickpeas
- 1 tsp baking soda (helps soften the beans)
- ~3 cups water
FOR COOKING
- ~2 – 2 ¼ cups water (just enough water to cover the chickpeas)
- 1/4 white onion (leave whole, don’t dice)
- 2 cloves garlic, peeled
- 1 Tbsp olive oil (if oil-free, omit)
- 1 handful fresh herbs (we prefer thyme or rosemary)
- 1 healthy pinch each sea salt and black pepper
Instructions
- Add chickpeas and baking soda to a bowl and cover with cool water by about 3 inches (ensuring they’re well submerged). Soak overnight, or for at least 6-8 hours at room temperature.
- Drain and rinse chickpeas well, then add to Instant Pot and cover with just enough water to submerge (as original recipe is written, we found 1 cup soaked chickpeas to require ~2 – 2 ¼ cups water).
- For more flavor, add onion, garlic, oil, herbs, salt, and pepper.
- Pressure cook on high for 15 minutes, or up to 17-18 minutes for super buttery, tender chickpeas. For chickpeas with some bite, try 13-14 minutes. NOTE: If you soaked your chickpeas for longer than 8 hours (for instance, overnight or 10+ hours), you can likely cook your chickpeas even faster (anywhere from 12-14 minutes).
- Quick release* (always being careful of the steam). We prefer picking out the onion, garlic, and herbs before serving. Drain off any excess cooking liquid as well. You can also reserve the cooking liquid as it's quite flavorful and can be added to soups and stews (though we don't believe it would be effective for using as aquafaba).
- These beans are ready to enjoy! We find them especially well suited for things like our Chickpea Buddha Bowl, Hummus From Scratch, or 1-Pot Curried Chickpea Soup! Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer for up to 1 month.
Video
Notes
*In this recipe we recommend a quick release to get chickpeas on the table faster! However, the Instant Pot manual recommends a natural release with foods that expand to avoid splatter. Using a cloth or towel over the valve when quick releasing can help avoid a mess. Exercise caution when using the quick release method.
*Nutrition information is a rough estimate calculated without seasonings.
D Haney says
Trying this in the InstaPot as I’ve never used dried Garbanzos, always canned, but trying to steer clear of excess sodium. Thanks for the idea. Waiting to see what I’ll use them with, vegetarian.
Great! If you’d like some inspiration, we have a round-up of some of our favorite chickpea recipes here. Enjoy!
Minia says
Holy moly these are fantastic! I may never buy canned again.
Yay! We’re so glad you enjoy the recipe, Minia. Thank you for the lovely review! xo
Megan says
Perfect instructions for pre-soaked chickpeas. I made mine in 13 minutes–easy, fast, and super creamy!
We’re so glad it turned out well, Megan! Thank you for sharing! xo
Marissa says
These chickpeas turned out great. I’ve had dry chickpeas in my pantry for a long time and this was a perfect recipe for them. I’ve used this recipe twice now and it was great both times. I soaked them for over 12 hours both times. I think I did 15 minutes at pressure the first time and they were softer but not mushy at all. I did 14 minutes the second time and it made for a firmer bean, perfect for topping a salad.
The chickpeas are very delicious just by themselves but I’ve also added them to a curry and loved them like that.
Thanks for the recipe!
Amazing! We’re so glad you enjoy the recipe, Marissa. Thank you for sharing your experience! xo
Laura says
Perfect!! I used a 14oz. bag of older chickpeas that needed to be cooked asap..lol. soaked them around 8 hours. Then drained them and put in the fridge till the next night. Covered them with water in the instant pot. Added scallion whites, a few garlic cloves, 1 bay leaf, salt and pepper. Cooked on high 15 minutes and natural release for 10. So savory with a little bite and creamy in the middle . Thank you!
Lovely! Thank you for sharing, Laura! xo
Heidi says
Hello. I love your recipes. If I do not have an instapot, how would I cook the chickpeas? Thank you.
Hi Heidi, we have instructions for cooking chickpeas on the stovetop in this recipe. Hope that helps!
Barbara says
These chickpeas supersede canned chickpeas in term of flavor while still allowing you to control the salt level. I always cook a full pound at a time, then drain them, put them into a freezer storage bag, lay it flat on a cookie sheet and freeze them in a singe layer. Then I have a bag of delicious chickpeas that I can shake out in any amount to add to recipes. FYI: a 15 ounce can of chickpeas contains about 9 ounces of chickpeas. I have also saved the flavorful cooking liquid to add to soups, etc. Thank you for this marvelous recipe!
We’re so glad you enjoy them, Barbara! Thank you for sharing your method! That’s brilliant to freeze in a single layer so that you can shake out exactly what you need. We’ll definitely have to try that!
Diane says
These were so very good. Buttery and soft at 17 minutes and soaked for 8 hours. Best chickpeas I’ve ever had or made. This batch was from a bag from the back of the cupboard purchased at a big box retailer so goodness knows how old they were. Still perfect. This is my go-to from now on. I just did a batch of black chickpeas. These soaked 16 hours and cooked for 15 minutes and still perfect.
Thank you so much. Every recipe from your site has always been delicious and your timing is accurate. Very much appreciated.
Woohoo! Thanks so much foe the great review, Diane. So glad our recipes are helpful!
Carolyn says
This is a perfect recipe for making your own chick peas! Very tasty! I cooked mine in the instant pot for 16 minutes after an overnight soak. Perfection! Thank you for your shared recipes/content!
We’re so glad you enjoyed them, Carolyn. Thanks so much for the lovely review! xo
Toni says
I soaked a big batch of chickpeas overnight just with some salt. I read previous comments on here and decided to cook less for softer chickpeas (14 minutes) I added two garlic cloves and a bay leaf. I let them sit for 10 minutes when done then quick released. The towel tip works a treat to stop the moisture! The chickpeas came out perfect! Next time I might cook slightly less to have a slightly firmer chickpeas for salads etc.
Woohoo! Thanks so much for the great review and for sharing your experience, Toni!
Sandra says
Guys, just put a cloth or towel over the valve when quick releasing to avoid mess! 🤦🏾♀️
Christine says
Sure wish I’d read this first! It should be inserted directly into the recipe itself! Thank you
Thank you for the feedback! We’ll get it added.
Pauline says
Just made this recipe and it turned out perfect😍had soaked two cups overnight and then looked for a recipe for cooking in the instant pot and after checking out a few decided on this one. While they were cooking I read all the comments and learned some great tips😊thanks everyone, now to try some of your recipes, definitely the hummus.
Yay! So glad this recipe was a success for you, Pauline. Thanks for the lovely review!
C Jorgenson says
I’d give this a zero. I used the time suggested and I had overcooked mush (16 minutes for soaked garbanzos) I will experiment again, but I think the 5 minutes listed in another recipe is closer to what’s needed.
We’re so sorry it didn’t work out for you. Mind sharing how long you soaked the chickpeas? We’d love to help troubleshoot, if possible!
Linda J Baillie says
I noticed that you said the cooking liquid would not likely be useful to use as aquafaba. I thought that it is aquafaba. Could you clarify? Thanks!❤️
Hi Linda, great question! In our experience, homemade aquafaba isn’t as thick as aquafaba from a can of chickpeas. Perhaps if you cooked it down a bit it would work though!
Terry says
Great, time (and cost) saving recipe. I omitted the herbs and they came out wonderfully soft and creamy, after an overnight soak and 15 minutes cook time. I plan to try a bigger batch next time, as they freeze quite well. Thank you so much!
Woohoo! Thanks so much for the great review and for sharing your modifications, Terry!
Jonathan Ward says
This worked well for me. I soaked 370g for 14 hours just because thats when I got around to the cooking stage. Then high pressure for 15 mins and they were soft enough for any use. They had increased in weight to 800g too! I did not use any baking stuff either. Thanks for providing a method that actually works!
Woohoo! Thanks so much for the great review, Jonathan. So glad you enjoyed this recipe!
Victoria Ruan says
hi! I forgot to measure my dried chickpeas before soaking them. Do I use the 1:3 chickpea:water ratio after theyve been soaked? Thanks!
Hi Victoria, it’s closer to a 2:1 ratio of water to chickpeas after soaking. You’ll want to use enough water to fully submerge the chickpeas. Hope that helps!
emma says
15 minutes on high pressure for “soaked” chickpeas turned them into mush. And quick releasing the pressure manually created a huge mess that took awhile to clean up.
So sorry this didn’t work out for you, Emma. Did you make any modifications to the recipe? How long did you soak your chickpeas? We truly appreciate your honest feedback!
Michelle says
If I use the natural release instead of instant release, what overall cooking time would you recommend for this if I soak for 6-8 hours with baking soda first? Thanks.
Hi Michelle! You could probably reduce the time by a few minutes if you’re using natural release.
Amy says
I won’t go back to canned beans again! These chickpeas were amazing! I didn’t realize chickpeas could actually be buttery and soft. My kids LOVE them! Thank you for another incredible recipe for my plant-based kitchen!!
Right?! SO much better than canned! We’re so glad you and your kids enjoy them! Thank you for the lovely review, Amy! xo
Mary says
Hi there,
I think I kind of messed up. I doubled the recipe and didn’t put baking soda when I soaked. So I added maybe 1 1/2 tsps. to the instant pot. Everything else was doubled for my 6 qt. IP, expect I omitted the oil. When I did the instant release, water was spurting out. It was quite the mess. And the chickpeas were really soft. I mean great for hummus, but not for holding shape. I’m wondering if the issue was putting the baking soda in the IP. I think middle easterners do that for making great hummus. Flavor was delicious. Thank you!
Ah, yes, that’s the issue – baking soda can create a mess in the Instant Pot. It’s important to drain and rinse them well after soaking in baking soda to prevent this issue. Hope that helps for next time!
Cindy says
This worked great, except the quick release after cooking let a bunch of steam and water out that went all over the counter. I’d like to try at least a short amount of natural release and then maybe vent after some amount of time to avoid it releasing so much steam at once. If I did that and possibly did a natural release of say 5 to 10 minutes, do you think I would want to shorten the pressurized cooking time? If so, how much time overall would you suggest? Thanks!
Hi Cindy, Thank you for sharing! You can definitely let it natural release if not in a hurry. We would suggest 10-15 minutes release time to minimize the amount of steam that comes out of the release valve.
Frances says
I know this is an old post but maybe I can help someone else who is new to pressure cooking…
1) Always always always cover the steam vent when releasing steam. Even if you have let it cool off.
I use a kitchen towel folded in half.
2) never stir the contents as soon as you open it. I learned this myself when a bubble of steam had formed underneath. It popped and steamy hot food came shooting up. Luckily I wasn’t burned but I’m mindful of it now.
Great tips, Frances! Thank you for sharing!
Cindy says
Thank you! I have been dreading using my instant pot due to this issue, and this is so helpful to know! : )
Meredith says
Great flavor, super easy. Will definitely use this instead of buying canned from now on.
Yay! SO glad you enjoyed it, Meredith. Thank you for the lovely review! xo
Connie says
I soaked my chickpeas for 10 hours and cooked them for 14 min in the Instant Pot. They turned out just perfect and very delicious on their own. I did add the onion, garlic, olive oil and fresh parsley as well. Thanks for the great recipe!
Ooo, amazing! Thanks for the lovely review and sharing what you did, Connie. We’re glad you enjoyed! xo
Leila says
Thanks for this very helpful recipe! I soaked my chickpeas overnight, then I had such a large volume I was scared to overflow the instant pot so I cooked them in 2 batches. 1st one I cooked 15 min, they were good & soft, but I like them best almost melting, so I cooked the 2nd batch for 18 min, which was perfect for my taste. Also I’ve had these dried chickpeas for over a year so they might have needed more cooking time than a more recently bought bag. I skipped the oil at the cooking stage, instead I drizzled a bit of oregano infused olive oil directly over the cooked chickpeas in my plate, yum!!
I also forgot to put the baking soda while soaking, but I used a dash in cooking, and that was fine.
Cooking the chickpeas in the instant pot does save a lot of trouble compared cooking them on the stove top, which requires skimming the white foam out, as well as the high risk of the pot overflowing if not constantly watched. Instead the instant pot can be left to cook while I do something else close by. After cooking in the instant pot I only had a tiny bit of white stuff at the top to skim off, I wonder if the pressure destroys the rest of it?
Thanks for sharing details of your experience, Leila! Typically olive oil can help keep foamy beans at bay, but we aren’t sure exactly why it’s different in the instant pot. We are glad you found the recipe so helpful!
Leila says
Thank you for your response, and additional info! I will try including the olive oil in the cooking next time to see the effect on the white foam.
Looking forward to making these chickpeas again :)
Brittany says
Sadly, this recipe did not work for me. I was hoping for chickpeas that would hold their shape but ended up with very soft chickpeas in the end (hummus worthy which is great but not what I was aiming for). Normally all your recipes work for me, but this one didn’t. I did the quick release and that sent my chickpeas into a roiling boil that ended up coming out the vent. Oh well!
So sorry to hear that, Brittany! Is it possible the chickpeas soaked too long? If not, you could try reducing the cook time by a few minutes to see if that helps next time.
Tana says
Do you recommend adding the baking soda during soaking or during cooking? Or both?
While soaking only. Then rinse off thoroughly!
Fanny says
I usually add apple cider vinegar to my legumes as they soak, why baking soda? Should I switch?
Junia says
Hey, i have one question. What is with the skin on the chickpeas, i have really really problems to eat that skin. Do you have an good idea to do it faster than two hours of pelling each chickpeas?
And i made my chickpeas from your website, there are really tasty, thanks!
Have a nice day :)
Hi Junia, if you place them in a bowl of water and shake with your hands, that helps remove the skins more easily. Hope that helps!
Sybil Garrison says
I followed the instructions exactly and it was perfect.
I soaked 2 cups of organic dry chickpeas over night, 12-14 hours, cooked them in my mini Instant Pot for 15 minutes because there was a lot (just water, nothing added), quick release and they were perfectly cooked and tender.
I made hummus and it was definitely superior to any hummus I ever made with organic canned chickpeas.
Two cups of dry chickpeas yielded 900 g cooked chickpeas.
I used 250 g to make the hummus, froze 2 bags weighing 250 g each and left the rest in the fridge to be eaten with a salad.
Amazing! Thanks for sharing, Sybil!!
Chloe says
I am planning on making my own crispy honey roasted chickpeas (trying to mimic the delicious crispy honey roasted biena chickpeas) my daughter can eat that $5 pack in a sitting!)…
was wondering if you recommended anything different if I am planning to dry the chickpeas and cook them in the oven to crisp after? Or should I just used canned?
Hi Chloe, check out our crispy chickpeas recipe here: https://minimalistbaker.com/actually-crispy-baked-chickpeas/
Kristina says
Do you add the herbs to the chickpeas after they are done cooking?
Hi Kristina, we like adding the herbs in step 3 with the onion, garlic, oil, salt, and pepper.
Carolyn says
I’m new to my instant pot, and this is one of the first things I’m trying (the chickpeas are soaking now). I’m wondering if I want to double the recipe size (2 cups dry instead of 1 cup dry), do I need to cook them for any longer? Thanks!
Hi Carolyn, there’s no need to cook them longer. But we would suggest allowing a natural release instead of a quick release for a double batch. Let us know how it goes!
Jennie says
I’ve made chickpeas on a stovetop. I’ve made them in the Instant Pot without soaking. THIS right here is the bees knees. The soaking and the spices & oil added to the pot yields chickpeas so delicious I literally eat them right out of the pot. The broth is also delicious. I’ve reserved it and used it to make quinoa or savory oatmeal.
I also find that they crisp up deliciously AND make decent hummus. (I can’t get my hummus perfectly smooth but I think that is just my food processor)
This is a weekly or biweekly recipe for me now. Thank you so much. Also–from a mostly vegan vaguely pescatarian–shine on! Make what you make. I love all of it and I appreciate the plant forward recipes because you really make them better than anyone.
Yay! We’re so glad you enjoy this recipe, Jennie! Thanks so much for your kind words and lovely review! xo
LDK says
I followed these instructions in anticipation of making hummus and WOW the chickpeas came out heavenly soft and delicious! I added garlic, lemon, cumin, salt and pepper to the cooking stage, which helped lay the foundation for the hummus seasoning. This is the only way I will make hummus from now on…partner said it was the best I’ve ever made, best he’s ever had…and that’s a LOT. so thanks
Whoop! We’re so glad you enjoyed it! Thanks so much for the lovely review!
Michelle says
When you freeze leftovers, do you freeze them in the cooking liquid or dry?
Either way! Freezing in the liquid will retain more flavor.
Susan says
Wow – these are delicious! This is definitely the best way to make chickpeas. Thank you for another great recipe!
Whoop! Thanks so much for the lovely review, Susan! xo
Lynn Haslam says
Best chickpeas ever. I used rosemary and parsley with garlic and olive oil and was very happy with how much the flavours of the herbs were evident. I used some in a course hummus that was delicious.
Thanks, Lynn!
Baylee says
I made this and didn’t add the spices, but canned the chick peas and let them sit overnight and the aquafaba totally worked! I made a giant jar of the aquafaba mayo with it!! The chick peas also had great texture! I used them to make pizza burgers!
Lovely! Thanks for sharing, Baylee!
KARL says
Sorry, I’m in a remote part of Alaska, and the internet is currently sketchy…I’m resending my question as I don’t think it made it the first time. Otherwise please disregard.
Baylee, when you say “canned” do you mean mason jar? When you say “let them sit over-night” do you mean in a fridge? When you canned and “put up” was the cooking liquid included with the chickpeas? Ultimately I need a 1/4 C of aqua-faba and would like to cook chickpeas from dried state. Thanks
Dana, keep up the great work!, you are a kind voice and inspiration here in the wilderness.
Baylee Friedlander says
I canned them in mason jars! I let them sit on the counter overnight once they were sealed and opened it in the morning! I used a little cream of tartar and they whipped right up!
Jenn says
I tried this today and it worked perfectly! Normally I cook the chickpeas (without soaking) on high pressure for 30 minutes + natural release. It works, but this method yielded much better textured chickpeas. Thank you for the recipe!
Lovely! Thanks for sharing, Jenn!
Rachael says
I was skeptical about the quick release suggestion, I’ve tried this with beans in the past and had a disastrous mess to clean up, but this recipe, like most MB recipes, went flawlessly. I cook chickpeas weekly, so grateful for this option to get it done in a fraction of the stovetop time. <3
Yay! Thanks for sharing, Rachael!! xoxo
Carla says
It would be great to see some more meat and dairy, fish and eggs recipes. Vegan ingredients and vegan recipes are incredibly expensive with hard to find ingredients and quite often they don’t taste as great as you would wish considering how long it takes and the amount of money spent to make the recipe. Plus the need for supplementation makes this way of eating impractical as far as I am concerned.
I get very sick off a vegan diet long term, and I was thrilled when you had a more omnivore approach at the beginning of the year. I feel like you have caved in to the bullying you were getting from aggrieved vegans. I’m honestly disappointed. Just being honest.
Carla, I hear you. Thanks for the feedback. I have decided not to label my diet anymore and prioritize intuitive eating, which leaves room for plenty of fluctuation. I’ve been eating more plants lately vs. animal products, but don’t intend to adhere to that longterm (or any “diet” or plan). I aim to listen to my body on a day to day basis. However, there are many vegetarian and meat / egg recipes on the to choose from! Hope you enjoy those in the meantime.
A frustrated MB fan says
This is such an unhelpful comment.
No one is forcing you to make chickpeas, Carla.
You’re obtaining free content on Dana’s website, and have the audacity to complain that she included a recipe for preparing a staple plant-based food as one of her thousands of recipes? Just because you don’t like them doesn’t mean they don’t deserve to be published on her site, especially because this recipe is terrific and yields delicious results.
Also, chickpeas and legumes/beans in general are incredibly cost effective (much more so than animal protein, per pound) and healthy, so maybe don’t make false claims that are easily disproven?
Denise says
Harsh!! She was expressing her honest opinion, which I thought she did in a respectful way. It’s ok to express different opinions as long as it done respectfully.
Sierra says
This recipe is perfect! Easy as can be and the beans turn out super creamy and delicious! I soaked the dried beans overnight and made these the next day for lunch, I’ve got plenty left over for another meal. I used fresh rosemary which gave a really lovely subtle flavor. This is my new go-to for making perfect instant pot chickpeas yay!
Lovely! Thanks for sharing, Sierra!!
Plaziragazzo says
Hi,
what do You think, one with a good ol’ pressure cooker would use the same method like with this magic pot?
I’d think so!
Gh says
Why do you soak your chickpeas with baking soda?
I’ve noticed it as a method in softening chickpeas, primarily in hummus recipes (adding baking soda to the pot when cooking soaked chickpeas to soften them – such as in this recipe.) However, you can just sub salt for a similar effect!
Vickie says
Can you tell me what size Instant pot you use? I have the 3-quart Instant Pot Duo Plus Mini. Do you have suggestions for modifying recipes for the smaller Instant Pot? Thank you.
Hi Vickie, we haven’t used that size, but our understanding is that you want to make sure that the total volume for foods that expand doesn’t go above the 1/2 line. In that case, we think this recipe will work as written. But if you wanted to try a smaller batch just in case, we’d suggest modifying the recipe to 2 servings. The measurements will automatically adjust for you and there’s no need to change the cooking time. Hope that helps!
Karine says
Thank you so much for the recipe! I didn’t have fresh herbs do I put dried thym and rosemary.
The result astonished me, it is so good! I mixed the cooked garlic and onions with the chickpeas and it’s tasted amazing! I keep the bouillon for a another time:)
We’re so glad you enjoyed them, Karine! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Susan says
I have a question.
Can the cooking water be used as aquafaba or is that just from canned chickpeas?
I don’t think it will be thick enough. Admittedly we haven’t tried making DIY aquafaba. If you try it let us know! I think there is some cooking down to thicken involved.
Aaron says
Love this! Please make more instant pot recipes, it’s like having a second cook in the house.
Agreed! More coming soon :D
Ariel says
How long would you cook in a slow cooker? I don’t have an instapot.
Thanks!
This stovetop recipe might be a good reference for that!