Almond Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are on a completely different level from the canned version — creamier, more flavorful, and satisfying in a way that's hard to explain until you try it. The Instant Pot does all the heavy lifting here, turning a pound of dried legumes into perfectly tender, garlicky chickpeas in a single pressurized session. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every bean with quiet, savory depth while the pressure does its thing. There's no soaking required, no hovering over a stovetop, and no mystery ingredients to worry about — just clean, simple pantry staples you can trust. The reserved cooking liquid is liquid gold for soups and stews, so don't pour it down the drain without thinking twice. Once cooled, these chickpeas are endlessly versatile: toss them into salads, blend them into hummus, roast them for a crunchy snack, or fold them into grain bowls all week long.
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Learn more →Ingredients
6 servings
- 1 lb dried chickpeas
- 5 cups water
- 1 tsp kosher salt
- 3 garlic cloves, smashed
- 1 bay leaf
- ½ tsp ground cumin
- 1 tbsp olive oil (optional)
Instructions
- 1
Sort through the dried chickpeas and discard any shriveled ones or small stones. Rinse under cold running water in a colander until the water runs clear.
- 2
Add the rinsed chickpeas, water, kosher salt, smashed garlic, bay leaf, ground cumin, and olive oil, if using, to the Instant Pot insert.
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