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

  • 1 cup chickpeas (equivalent to 2 15 oz. cans)

  • 3.5 cups of water

  • 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 add back to the Instant Pot along with water, onion, garlic, olive oil, herbs, salt, and pepper. Secure lid and set to manual (high) for 10 minutes. It will take about 10 minutes to come to pressure.

  4. Once the timer goes off, let the steam release naturally for 15 minutes. Then release any remaining pressure and carefully open the lid.

  5. 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.

  6. Notes

  7. *Nutrition information is a rough estimate calculated with 1 Tbsp olive oil and without salt.

  8. *Recipe adapted from Serious Eats.

  9. *If you don’t have an Instant Pot, you can cook chickpeas on the stovetop. Simply add chickpeas to a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 hour. Then drain and use as desired.

  10. *If you don’t have an Instant Pot, you can cook chickpeas on the stovetop. Simply add chickpeas to a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 hour. Then drain and use as desired.

  11. *If you don’t have an Instant Pot, you can cook chickpeas on the stovetop. Simply add chickpeas to a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 hour. Then drain and use as desired.

  12. Add chickpeas and baking soda to a bowl and cover with cool water by about 3 inches (ensuring they’re well submerged). Soak overnight, or for at least 6-8 hours at room temperature.

  13. Drain and rinse chickpeas well, then add to Instant Pot

  14. For more flavor, add onion, garlic, oil, herbs, salt, and pepper.

  15. Pressure cook on high for 15 minutes, or up to 17-18 minutes for super buttery, tender chickpeas. For chickpeas with some bite, try 13-14 minutes.

  16. Quick release and pick out the onion, garlic, and herbs.

  17. Drain off any excess cooking liquid.

  18. These beans are ready to enjoy! Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer for up to 1 month.