Carrageenan Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch in the Instant Pot are a revelation — creamy all the way through, with none of the chalky bite you sometimes get from canned or undercooked beans. Garlic, cumin, a bay leaf, and a drizzle of olive oil give the cooking liquid a quiet depth that infuses every single pea as it pressurizes. For anyone avoiding carrageenan, canned chickpeas can be a surprisingly tricky category, since some brands use additives or pack their beans in broths with stabilizers you'd rather skip. Starting from dried beans means you control every ingredient in the pot, full stop. The Instant Pot does the heavy lifting — just 40 minutes on high pressure followed by a natural release, and you've got a big, versatile batch ready to go. Reserve that garlicky cooking liquid for soups or stews; it's too good to pour down the drain. Whether you're building a salad, blending hummus, or tossing them into a grain bowl, these chickpeas are a clean, satisfying foundation for just about anything.
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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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