Do I need to soak chickpeas before cooking them in an Instant Pot?

Soaking chickpeas before cooking is optional but can reduce cooking time. If you soak them overnight in water, cook soaked chickpeas on high pressure for about 15 minutes for a firm texture or 18 minutes for softer, creamier beans. Use a quick pressure release after cooking. If you skip soaking, increase the cooking time to 35-40 minutes and allow a natural pressure release to ensure fully cooked chickpeas.

How do I prepare chickpeas for cooking to avoid any grit or bad beans?

Before cooking, spread the chickpeas on a clean surface and remove any stones, debris, or damaged beans that look shriveled or discolored. Rinsing chickpeas under cold water also helps remove dust and dirt. Proper sorting and rinsing improve the final texture and prevent unpleasant surprises when eating.

Can I save the liquid from cooking chickpeas in the Instant Pot?

Yes, the cooking liquid, often called aquafaba, can be saved and used in recipes like hummus, soups, or stews. It contains nutrients and adds flavor. Store the liquid separately in a sealed container in the fridge for up to a week or freeze it for longer storage.

Is peeling chickpeas necessary when using them for recipes like hummus?

Peeling chickpeas is not required but can improve texture in smooth dishes like hummus. To peel, soak the cooked chickpeas in water and rub them gently between your hands to loosen the skins, which float to the surface for easy removal. This step creates a creamier consistency but requires extra time.

What’s the difference between chickpeas and garbanzo beans?

Chickpeas and garbanzo beans are two names for the same legume. The term "garbanzo" is derived from Spanish, while "chickpea" comes from Old French. Both refer to round, beige beans widely used in Mediterranean, Middle Eastern, and Indian cooking. Using either name in recipes will yield the same results.

Instant Pot Chickpeas Recipe Without Soaking In 30 Minutes

Ingredients

– 1 lb dried chickpeas (about 2 cups) This forms the base and provides plenty of protein

– 6 cups water (or enough to cover chickpeas by 1 inch) Helps soften the beans during cooking

– 1 tsp salt (optional) Adds just enough flavor without overpowering the natural taste

Cook Mode Prevent your screen from going dark

Instructions

1-Rinse the chickpeas and remove any debris or shriveled chickpeas, then drain well.

2-Transfer chickpeas to the pressure cooker and add water to cover by 1 inch; add salt if using.

3-For slightly chewy chickpeas (good for salads): Cook on high pressure for 45 minutes followed by a 10-minute natural pressure release.

4-For soft, tender chickpeas (ideal for hummus): Cook on high pressure for 50 minutes followed by a 15-minute natural pressure release.

5-If chickpeas aren’t soft enough, cook under pressure for an additional 5 minutes with manual pressure release.

6-Optional: Peel chickpeas for smoother texture by rubbing chickpeas in water and removing skins.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

💧 Pre-soaking overnight reduces cooking times to 15-18 minutes with a quick pressure release.
🗑️ Always sort through chickpeas to remove stones or bad beans before cooking.
🥫 Save some cooking liquid to enhance flavor and store chickpeas or use in recipes.

Author: Brandi Oshea
Prep Time: 5 minutes
Natural Pressure Release: 10-15 minutes
Cook Time: 45-50 minutes
Category: Legumes
Method: Pressure Cooking
Cuisine: General
Diet: Vegan, Gluten-Free, Vegetarian

Nutrition

Serving Size: 1/2 cup cooked chickpeas
Calories: 275
Sugar: 8 grams
Sodium: 418 milligrams
Fat: 5 grams
Saturated Fat: 1 gram
Unsaturated Fat: 3 grams
Trans Fat: 0 grams
Carbohydrates: 46 grams
Fiber: 13 grams
Protein: 15 grams
Cholesterol: 0 milligrams