Go Back
+ servings
a bowl of cooked chickpeas are resting on top of a blue and white towel.

Easy Instant Pot Chickpeas

From TheIncredibleBulks.com

Cook Time: 40 minutes
Servings: 3 cups
Calories: 269kcal
Pressure cooking chickpeas is the quickest and easiest way to prepare this tasty legume.


  • 1 cup dried chickpeas
  • 1 teaspoon salt (optional)
  • water


  • Optional Soaking: At least 6-8 hours before cooking, place the chickpeas in a bowl and cover with water. Soak for a maximum of 12 hours. When ready to use, drain water.
  • Using a colander, rinse dried chickpeas with clean water and add to the bowl of the pressure cooker. Cover chickpeas with an inch of water. Add salt (if using*), and stir. Place the lid on the Instant Pot.
  • Cook on high pressure for 20 mins (soaked) or 40 minutes (unsoaked). Let natural pressure release for 15 minutes. Then vent any remaining pressure.
  • Do a taste test to check your chickpeas for desired consistency. If you prefer softer, cook for 5 more minutes and then do quick pressure release.
  • Drain chickpeas and use or store immediatley. Chickpeas will last in the fridge for 4-5 days, or can be frozen for months.


1 cup of dried beans makes about 3 cups of cooked beans. 
There are about 1.5 cups of beans in a can of beans.  
Presoaking beans allows them to cook faster and more evenly but is not necessary.
*Adding salt drastically improves the taste of plain beans, and I would recommend using it if you are serving your chickpeas plain.  If you are planning on using your chickpeas in a recipe that already has a lot of seasonings, and you are looking to lower your salt intake, you can skip the salt.


Serving: 1cup | Vitamin A: 0.9IU | Sugar: 7g | Fiber: 12g | Potassium: 477mg | Cholesterol: 0mg | Calories: 269kcal | Fat: 4g | Protein: 15g | Carbohydrates: 45g