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Instant Pot Chickpeas (Perfectly Tender!) - Minimalist Baker Recipes

Ingredients

  • 1 cup chickpeas (equivalent to 2 15 oz. cans)
  • 2 ¼ cups water (just enough water to cover the chickpeas)
  • 1/4 onion (leave whole, don’t dice)
  • 2 cloves garlic, peeled
  • 1 Tbsp olive oil
  • 1 handful fresh herbs (thyme or rosemary)
  • 1 healthy pinch each sea salt and black pepper
  1. Rinse and drain chickpeas and add to the Instant Pot along with water. Secure lid and set to manual (high) for 35 minutes. It will take about 10 minutes to come to pressure.
  2. Once the timer goes off, let the steam release naturally for 15 minutes. Then release any remaining pressure and carefully open the lid.
  3. Drain chickpeas and use in salads, bowls, curries, and more! Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.