Healthy and always veggie-friendly, these freshly cooked Instant pot Chickpeas are so easy. With only four ingredients, they’re ready in an hour for snacking and later made tasty recipes.
Garbanzos are a great bean to have on deck for snacking and salads like our refreshing Chickpea Salad, Cilantro Jalapeno Hummus, and Garbanzo Bean Snack.
Why Make Your Chickpeas in the Instant pot
Assuming you have a pressure cooker/instant pot. My apologies if you don’t have one available near you. Let me know the one you use if other than a small/large boiling pot! I’d love to know what it is! 🙂
Back to the WHY this way!
Let your ‘ip’ get the work done while not heating the whole house.
You’re like me if you like keeping the crib cool as much as possible in the warmer summer months, not to mention fresh beans are important!
Ingredients
Ingredient Quick List: dried chickpeas, garlic cloves, white onion, sea salt.
Step-By-Step Instructions
A printer-friendly recipe card with full instructions is available at the bottom of this post.
Pro Tip: The IPs heated pressure [even when naturally released] will still be hot enough to release enough flavor of herb [example: bay leaf] you choose. Adding it during entire cook time is a matter of preference. This is your heads up!
Spice It Up
I recommend seasoning or salting your instant pot chickpeas after they have cooked. Onion and garlic is enough for now but if you’d like to add earthy herb elements add them once finished.
Ways To Flip [Fresh Cooked Chickpeas]
- Chickpea Tacos / Chickpea Lunch Salad
- Cilantro Jalapeno Hummus
- Balela Salad
- Garbanzo Bean Cold Snack
Pro Tips / Receta Notes
Recipe yield: About 6 cups cooked chickpeas
Storage: Allow beans to completely cool before storage. Properly stored beans with a lid will last 6-7 days in the refrigerator. If they smell funky they have gone bad.
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Instant Pot Chickpeas (no Soak)
DESCRIPTION
Equipment
- 6 Quart Instant pot
- Spoon
- Knife
- Teaspoon for salt measure
Ingredients
- 10 cups water 9 cups ok, if less broth
- 2 cups dried chickpeas
- 1/2 whole white onion optional
- 2 cloves garlic up to 4 cloves
- 1 tsp kosher salt or 3/4 tsp if using fine sea salt
Instructions
To cook Chickpeas in the Instant Pot
- Rinse 2 cups of beans in the pot with water, and let sit as you prep onion and garlic.
- Stir beans well with hand in pot, remove any debris that have floated to the top of the water and drain beans from water.
- Add 9 cups (or 2 quarts + 1 cup) of water to the pot, garlic and onion (no salt yet), cover and lock instant pot lid. Seal the IP venting and set to Manual Mode for 45 minutes (set Keep Warm default setting to OFF).
- Once timer is up, carefully release pressure. Once opened, allow to sit for 10 minutes with damp kitchen towel covered over the pot.
- After 10 minutes of resting is up. With a spoon remove and dispose of cooked onion and garlic cloves at the top of the pot. Drain from water and transfer into heat safe bowl covered with same damp kitchen towel.
Notes
Nutrition
Equipment
- Instant Pot
- Knife
- Large slotted spoon
- Heat Safe food storage with lid
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