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Instant pot boiled chickpeas served in a black bowl
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5 from 4 votes

Instant Pot Chickpeas (Soak & No-Soak Method)

Cooking perfect chickpeas in the Instant Pot is a fast and easy method than making them on the stovetop. These pressure cooker chickpeas are cheaper, healthy and taste better than canned.
Course Salad, Side Dish
Cuisine American, Indian
Keyword chickpeas, garbanzo beans, how to boil chickpeas in instant pot
Diet Gluten-Free, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker
Prep Time 6 hours
Cook Time 15 minutes
Total Time 6 hours 15 minutes
Servings 2
Calories 364kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250ml

  • 1 cup dried chickpeas (garbanzo beans or chole)
  • 2 cups water for soaking
  • 3 cups water for cooking
  • ¼ teaspoon salt

Instructions

Soaked Method:

  • Rinse 1 cup of dried chickpeas and soak them in 2 cups of water in a large bowl for at least 8 hours or overnight. You can also quickly soak dried chickpeas in hot water if you don't have time.
  • Once ready to cook, drain the water and add the chickpeas into the Instant Pot bowl. Cover the soaked chickpeas with 3 cups of water along with some salt.
    step to soak chickpeas in water collage
  • Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 13-15 minutes.
    Once the pot beeps, let the pressure release naturally. Open the Lid.
    pressure cooked chickpeas in instant pot insert
  • Take one chickpea and mash it with your fingers to check the tenderness. Then, perfectly cooked Instant pot chickpeas are ready.
    breaking boiled chickpeas in hand
  • You can use cooked chickpeas right away or refrigerate for later use in an airtight container.
    **Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.
    Instant pot boiled chickpeas served in a black bowl

No-Soak Method:

  • Add the dried chickpeas into the Instant Pot bowl. Cover with 5 cups of water along with some salt.
  • Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 35-40 minutes.
    Once the pot beeps, let the pressure release naturally. Open the Lid
  • Take one chickpeas and mash it with your fingers to check the tenderness.
  • You can use cooked chickpeas right away or refrigerate for later use in an airtight container.
    Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Tips

  • Old chickpeas take longer to cook - Usually fresh chickpeas take less time to cook compared to old beans lying in the kitchen pantry.
  • Organic chickpeas take longer to cook than regular chickpeas.
  • Always try to quick-soak chickpeas in hot water for at least 3-4 hours, this will also reduce the cooking time.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 364kcal | Carbohydrates: 61g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Sodium: 344mg | Potassium: 875mg | Fiber: 17g | Sugar: 11g | Vitamin A: 67IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 6mg