Coconut Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are on a completely different level from the canned stuff — creamier, meatier, and far more satisfying in everything from salads to stews. The Instant Pot does the heavy lifting here, turning a pound of dried legumes into perfectly tender, flavor-infused beans in under an hour without any soaking required. Smashed garlic, a bay leaf, and a hit of ground cumin work quietly in the background, giving the chickpeas a subtle savory depth that plain boiled beans just can't match. Many store-bought options sneak in additives or are processed on shared lines with tropical ingredients, so cooking your own is a clean, confident move. The reserved cooking liquid is liquid gold — starchy and aromatic, it's worth saving for soups, braises, or anywhere you want a little extra body. Once cooled, these freeze beautifully, so a single batch can stock your kitchen for weeks of effortless meals.
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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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