Corn Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are a revelation — creamy all the way through, with none of the tinny aftertaste that canned versions sometimes carry. The Instant Pot does the heavy lifting here, turning a pound of dried legumes into a tender, fragrant batch in under an hour with almost zero hands-on effort. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every chickpea as it cooks under pressure, so the results taste like something that simmered on the stove all afternoon. Canned beans are a surprisingly common source of hidden additives and citric acid derived from corn, which makes cooking your own a genuinely smart move for anyone navigating corn sensitivities. Every ingredient in this recipe is straightforward and easy to source clean — dried chickpeas, kosher salt, whole spices, and a splash of olive oil if you like. The reserved cooking liquid is liquid gold for soups and stews, so don't pour it down the drain without thinking twice. Once you have a batch ready, the possibilities are endless — hummus, grain bowls, roasted snacks, or simply tossed with olive oil and herbs.
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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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