Instant Pot Chickpeas (Soak and No Soak)

Name: Instant Pot Chickpeas
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup dried chickpeas; 2-3 cups cup tap water (see below for reference)

If you cook Indian recipes regularly, a big batch of Instant Pot Chickpeas is a staple worth mastering. My go-to method is an overnight soak followed by 30 minutes on HIGH pressure in the Instant Pot, which gives you tender chickpeas with a little bite. Below, I've also shared a no-soak option and timings for varying levels of doneness, so whether you need them firm for salads or soft enough to mash, you're covered.

One cup of dried chickpeas gives you roughly 3 cups cooked, so it's easy to scale.

I love to use them in these delicious Indian vegetarian chickpea recipes.

I grew up watching my Mum pressure cook dried beans from scratch way before the Instant Pot became trendy. She would use her Indian style stove top pressure cooker and batch cook a whole bag of dried beans. She then sorts into little batches and would freeze for use later.

So handy and convenient!

Oh and she ALWAYS soaked her beans first. There's a lot of literature out there about the benefits of this, but I won't bore you with those! More importantly too, soaking in advance saves time and reduces energy bills in the long run.

These tables are a handy guide for your reference. All times have been repeatedly tried and tested to ensure you get the best results.

How To Soak Chickpeas

Method	Time Needed	Notes
Long soak	8-10 hours or overnight	Soak in lukewarm water, several inches above the chickpeas. They should double in size.
Quick soak	1 hour	Cover with boiling water for 1 hour. Good if you are short on time.
No soak	No soaking	Cook directly from dried in the Instant Pot. See timings below.

Instant Pot Chickpeas Cooking Time By Texture

All timings are for HIGH pressure with a natural pressure release. Instant Pot size and chickpea age may affect results slightly.
Texture	Soaked (overnight)	Unsoaked (dried)	Best for
Tender with a bite	30 min	60 min	salads (Indian chickpea salad), roasting (Tandoori cauliflower chickpea tacos)
Soft and creamy	40 min	70 min	curries (authentic chana masala), hummus (mango hummus)

How To Cook Dried Chickpeas In The Instant Pot (step by step)

Step 1 – Rinse and drain

Before rinsing, pick through the dried chickpeas and discard any shrivelled ones, broken skins, or stray debris. Then rinse under lukewarm running water until the water runs clear. Drain well.

Step 2 – Soak (skip to step 3 if not soaking)

Add the drained chickpeas to a large bowl and cover with several inches of lukewarm water. Cover and soak for at least 8–10 hours or overnight. Short on time? Cover with boiling water and soak for 1 hour.

Raw chickpeas soaking in water in a pot.

Step 3 – Add to the Instant Pot

Discard the soaking water and add the drained chickpeas to the inner pot. Add fresh water — no need for any flavourings at this stage unless you prefer.

Soaked chickpeas: 2 cups water per 1 cup chickpeas
Dried chickpeas: 3 cups water per 1 cup chickpeas

Soaked chickpeas added to the instant pot pot to cook.

Step 4 – Pressure cook on HIGH Secure the lid with the valve in the Sealing position and set to Pressure Cook HIGH. Once the timer is done, allow the pressure to release naturally for 15–20 minutes, then quick release any remaining pressure.

Soaked chickpeas: 20–30 minutes
Dried chickpeas: 50–55 minutes

Step 5 – Test for doneness Pinch a chickpea between your thumb and index finger — it should feel soft and tender when done.

Step 6 – Store Once cooled, drain the chickpeas — but save the cooking liquid. That starchy water is aquafaba, useful as an egg replacer in baking. If you're making a curry, skip draining entirely and use the liquid as the base for your gravy.

A ladle full of soft cooked chickpeas shown in the image.

Storage

Wait for the cooked chickpeas to reach room temperature before storing.

Refrigerate cooked chickpeas - can be stored in the fridge for up to 3-4 days in an airtight container or food-safe bag.

To freeze - store cooked chickpeas in an airtight container or zip lock food-safe bag and store for up to 3 months.

FAQs

Do I need to add baking soda to soaked chickpeas?

I do not recommend adding baking soda to soak chickpeas as this can negatively alter the flavour and colour of the cooked chickpeas.

Can I use the chickpea cooking water?

Use the extra chickpea water (known as aquafaba) to make eggless desserts such as this Vegan Mango Eaton Mess.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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