Gut Friendly Instant Pot Chickpeas
Dried chickpeas cooked from scratch in the Instant Pot are a revelation — creamy all the way through, with none of the chalky bite you sometimes get from canned varieties. Smashed garlic, a bay leaf, and a touch of ground cumin do quiet, steady work during the pressure cycle, giving every bean a gentle, savory depth without any harsh or heavy seasonings. That matters a lot when you're eating with your gut in mind, since keeping things simple and avoiding processed additives is half the battle. The natural pressure release is key here — it lets the chickpeas finish cooking gently so the skins stay intact and the texture stays smooth rather than blown out. Once they're done, you can drain them and use them right away, or save that starchy cooking liquid for soups and stews where it adds body without any fuss. Batch-cooking a full pound at once means you'll have a versatile, fiber-rich protein ready to toss into salads, blend into dips, or eat warm with a drizzle of olive oil 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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