Chickpeas in the Instant Pot are a total game changer for busy families like mine. Whether you soak them overnight or toss them in dry, this one-pot method delivers creamy, flavorful beans with barely any effort. As a dad of twins and a former teacher turned home cook, I rely on this trick weekly to get healthy meals on the table fast. In this guide, I’ll walk you through how to make foolproof chickpeas in the Instant Pot—from timing and texture to storage and recipe ideas you’ll use again and again.

Table of Contents

Why I Always Use the Instant Pot for Chickpeas

The One-Pot Win My Family Relies On

It all started on a rainy Tuesday after work, with two hungry toddlers, an energetic dog named Mabel, and exactly 20 minutes to get dinner on the table. I had dry chickpeas, zero time to soak them, and a brand-new Instant Pot. I tossed them in with water, crossed my fingers, and hoped for the best.

The result? Creamy, hearty chickpeas in under an hour—no soaking, no mess. From that day forward, chickpeas in the Instant Pot became a weekly staple in our kitchen. I use them in soups, mash them for sandwiches, and even save the aquafaba (the cooking liquid) for baking. Mabel usually gets a spoonful too.

I’ve tested dozens of recipes since then, and I’m convinced: cooking chickpeas this way is faster, more flavorful, and incredibly family-friendly.

Homemade vs. Canned – The Real Difference

Let’s be honest—canned beans are fine in a pinch, but once you taste homemade chickpeas, there’s no going back. Cooking chickpeas in the Instant Pot gives you full control over texture, salt level, and seasoning. Want them super soft for hummus? Easy. A little firmer for salads? Done.

Plus, it’s cheap. One pound of dry chickpeas costs less than a single can and yields nearly three times as much. No added preservatives, and you can save the cooking liquid (aquafaba) for plant-based baking or creamy soups.

For me, it’s not just about flavor—it’s about feeding my family with fewer additives and more heart. And trust me, once you make chickpeas in the Instant Pot, you’ll never look at the canned stuff the same way.

How to Cook Chickpeas in the Instant Pot (Soaked & Unsoaked)

Step-by-Step for Perfect Texture

The beauty of cooking chickpeas in the Instant Pot is flexibility. Whether you soaked them overnight or forgot (we’ve all been there), both methods work beautifully. Here’s how I do both:

For Soaked Chickpeas:
After soaking chickpeas in water overnight (8–12 hours), drain and rinse them. Add them to the Instant Pot with fresh water, about 1 inch above the beans. Set the timer for 14 minutes if you want them firm (perfect for salads or soups) or 15 minutes for soft, hummus-ready texture. Let the pressure release naturally for 15 minutes before manually venting the rest. This slow release helps the beans stay intact and evenly cooked.

For Unsoaked Chickpeas:
No time to soak? No problem. Add dry chickpeas straight into the Instant Pot and cover with about 2 inches of water. Pressure cook on high for 40 minutes for firmer texture or 45 minutes for soft and creamy. Let it naturally release for 15–20 minutes before opening the lid. Chickpeas cooked this way come out tender, full-bodied, and incredibly flavorful—no soaking needed.

If the chickpeas aren’t quite done, reseal the lid and cook for another 3–5 minutes. I always taste one before draining.

Ingredient Guide + Pro Tips

Here’s what I keep in mind every time I make chickpeas in the Instant Pot. No exact amounts here—those are in the recipe card at the bottom—but this will help you cook with confidence.

Key Ingredients + Tips:

• Dried Chickpeas (Garbanzo Beans):
  The star of the show. Pick through to remove any debris. A pantry staple for batch-cooking meals.
• Water:
  Always cover chickpeas by 1–2 inches depending on whether they’re soaked or not. Not enough water = undercooked beans.
• Sea Salt (Optional):
  Add at the start to season evenly. The myth about tough beans from salt? Totally busted.
• Baking Soda (Optional):
  Helps soften chickpeas and break down skins, making them ultra-creamy for hummus. Use only if soft texture is your goal.
• Garlic / Onion / Bay Leaf (Optional Flavor Add-ins):
  Drop in for savory depth. Remove after cooking if you want a neutral flavor for later recipes.
• Aquafaba (The Cooking Liquid):
  This liquid gold can be saved for vegan mayo, baked goods, or to thin out hummus.

Note: The full ingredient list with measurements will be available in the Tasty Recipe Card at the end of the article.

Instant Pot Chickpeas for Every Recipe

Storage, Batch Prep & Freezing

If you’re making chickpeas in the Instant Pot, don’t just cook a cup—make the whole pound. Cooking a big batch of chickpeas in the Instant Pot is a time-saver for the week, and they store beautifully for fast meals.

In the fridge:
After cooking your chickpeas in the Instant Pot, let them cool slightly, then transfer them to an airtight container. Add a little of the cooking liquid (aquafaba) to keep them moist. This helps preserve texture and keeps them creamy for up to 4–5 days. I use them cold in wraps, grain bowls, or mash them with avocado for toast.

In the freezer:
Freeze your cooked Instant Pot chickpeas in 1-cup portions using small containers or bags. They’ll stay good for up to 3 months. You can add frozen chickpeas in the Instant Pot directly into hot soups or stews—no thawing required. Need them quickly? A quick rinse under warm tap water will have them thawed and ready to use in under a minute.

Meal prep hack I love:
Each Sunday, I pressure cook a full pound of chickpeas in the Instant Pot and use them all week. One night they go in a salad, the next in a curry or a sandwich mash. When I’m in the mood for something hearty and simple, I’ll toss them into a warm bowl of Instant Pot boiled peanuts—earthy, filling, and full of Southern comfort with a protein-packed bonus.

Chickpea Recipes You’ll Love

Once you start cooking chickpeas in the Instant Pot, you’ll find they work in just about everything.

• Homemade Hummus:
  Use extra-soft Instant Pot chickpeas, warm aquafaba, tahini, lemon juice, and garlic. Blend while warm for best texture.
• Chickpea Salad Sandwiches:
  Smash chickpeas cooked in the Instant Pot with mayo, mustard, onion, and celery. Great in sandwiches or lettuce wraps.
• Roasted Chickpeas:
  Pat your cooked chickpeas from the Instant Pot dry, toss in olive oil and spices, and roast until crispy for a snack or salad topper.
• Grain Bowls:
  Pair quinoa or brown rice with roasted veggies and a scoop of Instant Pot chickpeas. Top with lemon-tahini dressing.
• Soups and Stews:
  Drop your chickpeas in the Instant Pot straight into broth-based soups or blend into creamy stews. They add body, fiber, and flavor.

In our house, chickpeas in the Instant Pot are the ultimate building block. Cook once, and you’ve got the base for dozens of meals—quick, healthy, and full of flavor.

Looking for more one-pot wins? Follow on medium and Pinterest for weekly ideas.

FAQ

Conclusion

Cooking chickpeas in the Instant Pot has become one of the simplest ways I prep healthy food for my family with zero stress. Whether you soak them or not, the Instant Pot delivers consistent, creamy chickpeas that are perfect for everything from salads to stews—and you control the texture every time. Once you get the hang of it, you’ll never go back to canned. Trust me—this one-pot method saves time, tastes better, and lets you cook in batches for the week ahead.

So grab your dried chickpeas, power up your Instant Pot, and start building meals that are rich in flavor and full of ease. One pot, big flavor, less mess—just how we like it.