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Instant Pot Chickpeas

Learn how to cook chickpeas in Instant Pot! Easy Tender & Creamy Instant Pot Chickpeas (Pressure Cooker Chickpeas) or Garbanzo Beans Recipe for sides, snacks, salads, or hummus. Check out the results for our Soak vs. No Soaking Dried Chickpeas Experiment.
Servings 4 -6
Optional Soaking 8 hrs
Total Time 1 hr 20 mins



  • Optional Step - Soak Chickpeas Overnight: Place 1 cup (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour 4 cups (1L) cold water in the large container, then give it a few stirs. Allow chickpeas to soak overnight for at least 8 - 16 hours.
    *Pro Tip: If your house is very warm, place the large container in the fridge to avoid fermentation.
  • Rinse Chickpeas: Rinse chickpeas under cold water, then pick out any stones or debris. Drain chickpeas well.
  • Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked chickpeas or all of the soaked chickpeas, 2 bay leaves, 1 whole head (40g) garlic, and 1 halved (212g) onion to the Instant Pot.
    Adding Salt:
    -For Unsoaked Chickpeas - add in 1 ½ tsp (9g) fine salt.
    -For Soaked Chickpeas - add in 1 tsp (6g) fine salt.
    Pour in 4 cups (1L) cold water or unsalted chicken stock, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
    Pressure Cooking Method:
    -For Unsoaked Chickpeas - High Pressure 42 minutes (tender with a bit of chew) or 60 minutes (tender soft) + Natural Release 20 minutes
    -For Soaked Chickpeas - High Pressure 5 minutes (tender & creamy) + Natural Release 20 minutes
    After 20 minutes, release remaining pressure, then open the lid.
  • Serve Instant Pot Chickpeas: Remove & discard onions and bay leaves. Taste the chickpeas to ensure they are fully cooked. Add more seasoning if necessary. Drain the chickpeas. Then, serve the chickpeas as a tasty side dish. Enjoy!~ :)


*Use Fresh Dry Chickpeas: Although chickpeas have a relatively long shelf life, older chickpeas may take a much longer cooking time to be softened. Sometimes the chickpeas can get so old & stale (even on store shelves) that they won't cook properly even after long cooking time. So best to use fresh dry chickpeas if possible.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! :)
Author: Amy + Jacky
Calories: 146kcal


Calories: 146kcal | Carbohydrates: 26g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 370mg | Fiber: 7g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 2.3mg