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5.0 from 54 votes

Instant Pot Chickpeas No Soak

Instant Pot chickpeas ready in about 1 hour with no soaking required. Perfect for batch cooking, meal prep and freezing.

Prep Time
1 min
Cook Time
1 min
Natural Release Time
10 mins
Total Time
51 mins
Servings: 7 Cups Cooked
Calories: 236 kcal
Course: Side Dish , Main Course , Others
Cuisine: Mediterranean , Indian , American , Canadian

Ingredients

  • 1 pound dried chickpeas or garbanzo beans sorted + rinsed thoroughly (approx. 2 ¼ cups)
  • 6 cups water

Instructions

    Cup of Yum
  1. Sort and rinse your dried chickpeas. Then transfer them to your Instant Pot and pour the water on top. Close the lid and make sure the valve is in the sealing position. Then set to high pressure for 40 minutes. (It will take approx. 15 minutes to reach pressure.)
  2. When the timer is complete, do NOT quick release. Allow for a manual release for 10 minutes before quick releasing the remaining steam. Once safe to do so, open the lid and transfer your cooked chickpeas using a small strainer or slotted spoon, in order to reserve the cooking liquid for use in other recipes.
  3. You may use immediately, or let cool at room temperature before storing. (See storage instructions in the notes below.)

Notes

  • Don't soak the chickpeas first. There's no need, and they'll be too soft.
  • Use chickpeas that are fresh and haven't been sitting in your pantry for years, for the best flavour and most desirable texture. (Super old beans and legumes can require hours of cooking and still not get soft.)
  • Make sure to sort through and rinse your dry chickpeas before cooking.
  • Don't dump the cooking water. Use it for broth, or a variety of other dishes.
  • Do not quick release. Let your pressure cooker naturally release for 10 minutes first, or the chickpea liquid will splatter all over the place.
  • Storage Instructions
  • Storage Instructions
  • Refrigerate or freeze your chickpeas ONCE COOLED. Keep refrigerated for 3-4 days in zip top bags or sealed containers.
  • To freeze, pat your chickpeas dry with a clean dish towel. Then measure approx. 1.5 cups of cooked chickpeas and store in zip top bags or freezer safe, air tight containers. This is equivalent to about a 15 ounce can of chickpeas, which makes for convenient portions for future meals.
  • Make sure to push out extra air from your zip top bags, before sealing and freezing so they keep longer, and the bags will be less likely to break. Keep frozen for up to 3 months.

Nutrition Information

Calories 236cal (12%) Carbohydrates 39g (13%) Protein 13g (26%) Fat 4g (6%) Sodium 26mg (1%) Potassium 567mg (16%) Fiber 11g (44%) Sugar 7g (14%) Vitamin A 43IU (1%) Vitamin C 3mg (3%) Calcium 74mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 7Cups Cooked

Amount Per Serving

Calories 236

% Daily Value*

Calories 236cal 12%
Carbohydrates 39g 13%
Protein 13g 26%
Fat 4g 6%
Sodium 26mg 1%
Potassium 567mg 12%
Fiber 11g 44%
Sugar 7g 14%
Vitamin A 43IU 1%
Vitamin C 3mg 3%
Calcium 74mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.