Honey Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch in the Instant Pot are a revelation — creamy all the way through, with none of that chalky center you sometimes get from a rushed stovetop batch. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every bean with quiet, savory depth while the pressure cooker does all the heavy lifting. Many canned and jarred legume products sneak in unexpected sweeteners, so starting from dried beans with nothing but pantry staples means you stay completely in control of what goes into the pot. The natural pressure release is the secret weapon here, giving the chickpeas time to relax into that perfectly tender, almost buttery texture. Once they're done, you can drain them and use them immediately, or cool them on a sheet pan and stash them for the week — they're endlessly versatile in salads, soups, grain bowls, or roasted until crispy. Don't toss the cooking liquid either; that garlicky, cumin-scented broth is liquid gold for thinning out stews or adding body to a sauce.
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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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