Celery Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch in the Instant Pot are a revelation — creamy all the way through, deeply savory, and nothing like the canned version. Smashed garlic, a bay leaf, and a touch of ground cumin do quiet but powerful work here, infusing every bean with warmth and depth as they cook under pressure. The whole process is remarkably hands-off: seal the lid, walk away, and let the pot do forty minutes of heavy lifting while you get on with your day. Naturally free from celery and celery-derived ingredients, this recipe keeps things clean and straightforward with a short list of pantry staples you can easily verify. Once they're done, a quick taste test tells you everything — you're looking for that perfectly tender, buttery center with zero chalkiness. The reserved cooking liquid is liquid gold for soups, stews, or braises, so don't pour it down the drain without thinking twice. Whether you toss them into a salad, blend them into hummus, or eat them warm straight from the colander, these chickpeas are the kind of batch-cook staple that earns its place in your weekly rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!