Gluten Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are in a completely different league from the canned version — creamier, more flavorful, and satisfying in a way that's hard to explain until you try it. The Instant Pot does all the heavy lifting here, turning a pound of dried legumes into perfectly tender, aromatic chickpeas with almost zero hands-on effort. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every bite during the pressure cook, so these are anything but bland straight out of the pot. Since the ingredient list is nothing but whole, naturally gluten-free staples, there's no label-reading stress or worry about hidden additives sneaking in. The reserved cooking liquid is liquid gold — save it for soups, stews, or anywhere you'd want a little extra body and depth. Once cooled, these chickpeas are endlessly versatile: toss them into salads, roast them crispy, blend them into hummus, or fold them into a grain bowl. Having a big batch ready in the fridge is one of the easiest ways to keep satisfying, wholesome meals within arm's reach all week.
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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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