Anti Inflammatory Instant Pot Chickpeas
Chickpeas are one of the most powerful plant-based ingredients you can keep in your kitchen, packed with fiber and protein that support a balanced, inflammation-conscious lifestyle. Cooking them from dried is almost always better than cracking open a can — you control every single ingredient, and the texture is noticeably creamier and more satisfying. Garlic, cumin, and a bay leaf do quiet but meaningful work here, lending warmth and depth while also bringing their own well-regarded anti-inflammatory properties to the pot. The Instant Pot makes the whole process completely hands-off, turning a pound of dried legumes into perfectly tender, no-chalky-center chickpeas in under an hour without any soaking required. A drizzle of olive oil rounds out the flavor and adds a touch of healthy fat that helps your body absorb the good stuff. Once cooked, these are endlessly versatile — toss them into grain bowls, blend them into hummus, roast them crispy, or stir them into soups using that reserved cooking liquid. Having a big batch ready in the fridge is one of the easiest ways to keep wholesome, feel-good meals within reach 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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