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
|
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.
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
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.
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
I do not recommend adding baking soda to soak chickpeas as this can negatively alter the flavour and colour of the cooked chickpeas.
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instant Pot Chickpeas
Equipment
- Instant pot
Instructions
- Clean, rinse and place the chickpeas in a big bowl.
- Add enough lukewarm water if soaking for 8-10 hours, add boiling water if soaking for 1 hour to cover the chickpeas.
- Cover the bowl with the lid and leave it to soak on a worktop.
- When chickpeas are soaked perfectly, they will be doubled/triple the size of dried chickpeas.
- Discard the soaking water.
- Add soaked chickpeas to the Instant pot bowl.
- Add fresh water (2 cups for overnight soak, 3 cups for 1 hour soak) and close the lid.
- Secure the valve to a sealing position.
- Select HIGH PRESSURE for 20-30 minutes for overnight soaked chickpeas, select 30-40 minutes for 1 hour soaked chickpeas.
- Once done, allow the pressure to release naturally.
- Check the chickpeas for texture then use in recipes or store for later.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
