Instant Pot Chickpeas

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Learn how to cook chickpeas using your Instant Pot and never buy canned chickpeas again! It is pretty straightforward to make and soaking is optional. 

An overhead shot of chickpeas in a black bowl
Instant Pot Chickpeas

Canned chickpeas are easily available in stores and for dirt-cheap so you must be wondering why should you even bother making chickpeas at home. Here are my reasons – 

  1. No preservatives! I checked the label of the canned chickpeas and this is what it reads –  Prepared Chick Peas, Water, Salt, Calcium Chloride (Firming agent), Disodium EDTA Added to Promote Color Retention.
  2. Effortless cooking – Cooking chickpeas in Instant Pot is hands-free. Dump the chickpeas in the Instant Pot with water and salt. Set the time and walk away :).
  3. Budget-friendly – A pound of chickpeas costs less than $2 and you can make about 6 cups of cooked chickpeas from 1 pound. 

How to replace canned chickpeas with dry chickpeas

A 15 oz can yields about 1.5 cups of cooked chickpeas when drained. Dried chickpeas increase 3 times in volume when soaked so you need about 1/2 cup of dried chickpeas to replace a can. 

1/2 cup dried chickpeas = one 15-ounce can of chickpeas = 1.5 cups cooked chickpeas

How to cook chickpeas in the Instant Pot?

An electric pressure cooker like Instant Pot or Mealthy is perfect for cooking chickpeas. You just set the time and it will switch off on its own after the cooking cycle is complete. The chickpeas are not only cooked evenly but also, effortlessly. 

To cook chickpeas (Kabul channa/chole) in the Instant Pot you need either soaked or unsoaked chickpeas, salt, and water. A question often asked is “Can chickpeas be cooked without soaking?” and the answer is yes. In fact, with the Instant Pot, unsoaked chickpeas turn out just as perfect as the soaked ones. 

Soaking vs Unsoaked – which method is better?

Soaking pulses like chickpeas has its benefits –

  1. It reduces cooking time.
  2. Soaking also helps reduce/eliminate phytic acid – a natural substance found in plant seeds that hinders mineral absorption. 
  3. Soaked chickpeas are easier to digest.

Note: When you soak chickpeas or any beans and discard the water away, you lose water-soluble nutrients and some flavor too. If your stomach tolerates pulses well, use the chickpeas unsoaked or else soak it and use it. 

Read on: Pulses 101 – all you need to know about beans, lentils, and chickpeas.

Unsoaked Chickpeas in Instant Pot
Unsoaked Chickpeas in Instant Pot

How long does it take to cook chickpeas in the Instant Pot?

To make chickpeas in the Instant Pot, you need to know the cooking time and water to chickpeas ratio.

The cooking time will vary depending on whether the chickpeas are soaked or not, the amount of water used and also, based on how well cooked you want them to be. 

Water to chickpeas ratio

I use a 1:2 ratio for all my pulses including chickpeas and kidney beans when using an Instant Pot. The electric pressure cooker doesn’t lose as much water as traditional stovetop ones. Also, with very little leftover liquid I can just add them to the curry instead of throwing it or worrying about repurposing it. 

Cook time for chickpeas

I have tested for two levels of doneness – melt-in-the-mouth soft for Indian curries like this chana masala and with a bit of crunch for side dishes like channa with tindora (kadle manoli).

  • Melt-in-the-mouth soft chickpeas: 35 minutes (soaked) and 55 minutes (unsoaked)
  • Chickpeas with a bit of crunch: 25-30 minutes (soaked) and 45 minutes (unsoaked)

The total cook time for chickpeas using Instant Pot = pressure building time (15-20 minutes) + set cooking time + pressure release time (15-20 minutes). That ends up being over an hour for soaked chickpeas and about 1.5 hours for unsoaked chickpeas

Steps to cook chickpeas in Instant Pot

  1. Rinse the chickpeas before adding it to the Instant Pot. 
  2. [Optional step] Soak the chickpeas overnight in twice the amount of water or for at least 4-5 hours. Once the chickpeas have doubled up in size, discard the water. 
  3. To cook, for every cup of dried chickpeas, add 2 cups of water and 1/2 teaspoon of salt.
  4. Pressure cook for 30-35 minutes (for soaked) or 45-55 minutes (for unsoaked)  on high using the pressure cook / manual mode.
  5. Let the pressure release naturally or after 15-20 minutes move the steam release handle on the lid to the “venting” position.
Chickpeas in Instant Pot
Unsoaked chickpeas pressure cooked in Instant Pot

Frequently asked questions about soaking and cooking chickpeas

Should you throw away the water the chickpeas are soaked in?

There are mixed opinions about it – some folks say that when you throw away the water the chickpeas are soaked in, you also lose water-soluble nutrients along with the elements that cause flatulence. 

My 2 cents – if your stomach can tolerate it then cook it in the soaking liquid for a flavorful end result. I always throw away the water the chickpeas are soaked in, rinse them and use fresh water to cook. 

What is the quick soak method?

If you haven’t soaked the chickpeas overnight but need soaked chickpeas for a recipe, you should try the quick soak method. 

  1. Rinse the chickpeas before adding it to the Instant Pot.
  2. For every cup of dried chickpeas, add 2 cups of water and 1/2 a teaspoon of salt.
  3. Pressure cook for 4 minutes on high using the pressure cook/manual mode and wait until the “keep warm” timer has reached 10 minutes.
  4. Press Cancel and move the steam release handle on the lid to the “venting” position.
  5. Open the lid and the chickpeas will have the texture and bite of soaked chickpeas.

Read this: Myth-busting guide to cooking beans.

How to cook chickpeas in Instant Pot using a delay timer

If you want your chickpeas soaked and cooked by the time you wake up, use the nifty delayed timer feature of the Instant Pot. 

  1. Add the chickpeas along with the water (1:2 ratio) and salt in the Instant Pot.
  2. Set to Pressure cook on high for 30 or 35 minutes. 
  3. Press ‘Delay Start’ or ‘Timer’ (in old models) and use the + and – button to set a later time (max time you can set is 24 hours) for the cooking to begin. The count down will start. 
  4. Cover the lid. The cooking program will begin after the set time and the chickpeas will be ready by the time you wake up :). 

How long do cooked chickpeas last in the fridge?

Cooked chickpeas store well in the refrigerator for about 3-4 days. Store them covered in an airtight container for best results. 

Do cooked chickpeas freeze well?

Yes, they do. To freeze the cooked chickpeas,

  1. Drain the liquid completely using a strainer.
  2. Remove any remaining moisture using a paper towel.
  3. Transfer the chickpeas to a freezer-safe container or Ziploc bag.
  4. Freeze it for up to 6 months. 

To use frozen chickpeas, use any of the following methods – 

  1. Thaw it overnight in the refrigerator. 
  2. You can use it just like frozen peas, add it to a hot curry kept on medium heat. It will thaw in a few minutes. 
  3. Defrost it using your microwave.
  4. Add it to boiling water kept on a stovetop. 
Cooked Chickpeas in a black bowl
Instant Pot Cooked Chickpeas

Check out these other easy recipes that you can make in the Instant Pot



Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -  
An overhead shot of chickpeas in a black bowl

Instant Pot Chickpeas Recipe

5 from 4 votes
Learn how to cook chickpeas using your Instant Pot and never buy canned chickpeas again! It is pretty straightforward to make and soaking is optional.
Prep Time: 5 minutes
Cook Time: 35 minutes
Pressure building time + Pressure release time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Diet : Gluten-free, Vegan
Course : Basics
Method: Instant Pot
Cuisine : Indian

Ingredients
 
 

Instructions
 

  • Rinse the chickpeas before adding it to the Instant Pot. 
  • [Optional step] Soak the chickpeas overnight in twice the amount of water or for at least 4-5 hours.
  • Add water and salt. Mix well. Cover the lid.
  • Set the vent to sealing position.
  • Pressure cook for 30-35 minutes (for soaked) or 45-55 minutes (for unsoaked)  on high using the pressure cook / manual mode.
  • Let the pressure release naturally or after 15-20 minutes move the steam release handle on the lid to the “venting” position.

Notes

Cook time for chickpeas
  • Melt-in-the-mouth soft chickpeas: 35 minutes (soaked) and 55 minutes (unsoaked)
  • Chickpeas with a bit of crunch: 25-30 minutes (soaked) and 45  minutes (unsoaked)
Storage instructions for cooked chickpeas
  1. Cooked chickpeas store well in the refrigerator for about 3-4 days. Store them covered in an airtight container for best results.
  2. To freeze the cooked chickpeas, drain the liquid completely. Transfer the chickpeas to a freezer-safe container or bag and freeze it for up to 6 months. 

Pantry EssentialsGetting the right tools for your kitchen makes cooking more enjoyable and less frustrating. Here’s a list of kitchen essentials I own and recommend.

Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Calories: 182kcalCarbohydrates: 30.32gProtein: 9.65gFat: 3.02gSaturated Fat: 0.31gSodium: 405.83mgPotassium: 437.5mgFiber: 8.7gSugar: 5.35gVitamin A: 33.5IUVitamin C: 2mgCalcium: 56.25mgIron: 3.12mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Keyword : easy, no soak method, quick soak, soak method

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2 Comments

  1. 5 stars
    Thank you for sharing your excellent recipe, we are making falafel and we made 3 cups of dried chickpeas with 6 cups of water. Unsoaked and I cooked at HI pressure for 55 minutes.

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