Eggless Instant Pot Chickpeas
Dried chickpeas cooked from scratch are on a completely different level from anything that comes out of a can — creamier, more flavorful, and deeply satisfying in a way that's hard to explain until you try them. The Instant Pot makes the whole process genuinely hands-off, turning a pound of dried legumes into perfectly tender, ready-to-use chickpeas with almost no effort on your part. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every bean as they cook under pressure, so you're not starting with a blank slate — you're starting with something that already tastes like it belongs in a real meal. The 40-minute high-pressure cook followed by a natural release is the key to that silky, no-chalky-center texture that makes these so versatile. Naturally free of eggs and any hidden additives, this is as clean and straightforward as a recipe gets — just chickpeas, water, aromatics, and a little salt. Don't toss the cooking liquid either; it's rich and starchy, and it's brilliant stirred into soups or stews. Batch-cook a pound on the weekend and you'll have the foundation for hummus, grain bowls, curries, and salads all week long.
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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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