Easy Instant Pot Chickpeas

Healthy and always veggie-friendly, Instant pot Chickpeas are easy to make. Only four ingredients and ready in an hour for snacking and later-made tasty and iron-rich recipes. Lets go!

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.

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Why Try Cooking Chickpeas in Instant Pot

It’s a time saver and preserves the water added without needing to watch over the garbanzos as they cook.

Let your instant pot 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. Fresh beans are important flavor elements in salads, dips, and antipasto.

So many beans can be cooked in an instant pot, even our peruano, black, rosita, and red beans.

Ingredients to make tasty Garbanzos

Ingredient Quick List: dried chickpeas, garlic cloves, white onion, sea salt.

• 2 cups dried chickpeas
• 2 + cloves garlic
• 1/2 onion
• at least 2 quarts water

Step-By-Step Instructions

To make Instant pot chickpeas

Add all ingredients to instant pot.

Select manual mode setting for time 45 minutes. Keep the warm feature off.

A printer-friendly recipe card with full instructions is available at the bottom of this post.

Once they’ve rested for a bit (10-15 post complete cook time) remove the garbanzos and lightly salt.

Use any of the remaining aquafaba (garbanzo water) in more savory food recipes. I recommend for savory since it has been cooked with garlic and onion. This is your heads up!

Pro Tip: The INSTANT POT heated pressure [even when naturally released] will still be hot enough to release enough flavor from herb (example, bay leaf) you choose. Adding it during entire cook time is a matter of preference. This is your heads up!

Spicing up the Garbanzos

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.

This recommendation above is for instant pot.

Ways To Flip [Fresh Cooked Chickpeas]

Here are a few ways I frequently use up ready to eat chickpeas.

• Chickpea Tacos / Chickpea on Chopped Salad
• Cilantro Jalapeno Hummus
• Garbanzos as meat replacement
• Balela Salad
• Garbanzo Bean and Cucumber Snack

Note from Erika

Building flavor up to form a cooked bean dish can be done at the time you begin to make something from them. Since they are fully cooked, keep the beans in separate bowl depending on how soft, tender, or creamy you would like this protein and iron rich food.

Why? Because adding them first would result in mushy beans depending on what else you plan on sauteing with them.

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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Equipment

• Instant Pot
• Knife
• Large slotted spoon
• Heat Safe food storage with lid