Brazil Nut Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are in a completely different league from the canned stuff — 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 a tender, garlicky batch in under an hour without any overnight soaking required. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every chickpea as it cooks under pressure, so even a plain bowlful tastes like something you actually seasoned. A splash of olive oil rounds out the texture and gives the finished beans a subtle richness that makes them irresistible straight from the pot. The natural pressure release is key — it lets the chickpeas relax gradually so they stay intact and silky rather than blown out and mushy. Once drained, they're ready to toss into salads, blend into hummus, roast until crispy, or stir into soups, and the reserved cooking liquid is liquid gold for adding body to stews. For anyone navigating tree nut allergies, this simple pantry staple is a worry-free protein powerhouse with zero hidden ingredients to second-guess.
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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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