Artificial Food Coloring Free Instant Pot Chickpeas
Canned chickpeas are convenient, but the ingredient labels can be a minefield — dyes and additives sneak into more processed foods than you'd expect. Cooking from dried beans in the Instant Pot sidesteps all of that, giving you a completely clean result with nothing but chickpeas, water, salt, garlic, a bay leaf, and a pinch of cumin. The pressure cooker does the heavy lifting, transforming those dried legumes into perfectly tender, creamy beans in a single sealed environment. A natural pressure release keeps the skins intact and the texture just right — no chalky centers, no blowouts. The subtle warmth of cumin and the mellow sweetness of smashed garlic infuse every bean without overpowering them, making these incredibly versatile once they hit your kitchen. Use them straight away in salads, grain bowls, or hummus, or freeze a batch so you always have a wholesome, dye-free protein ready to go. Don't toss the cooking liquid either — it's rich and savory, perfect for adding body to soups or stews.
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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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