Lupin Free Instant Pot Chickpeas
Tender, garlicky chickpeas cooked from scratch in the Instant Pot are one of those kitchen wins that make you wonder why you ever reached for a can. The smashed garlic, bay leaf, and ground cumin infuse every bean with a warm, savory depth that canned versions simply can't match. For anyone navigating lupin concerns, chickpeas are a naturally safe legume choice — but it's worth knowing that some packaged or processed bean products can include lupin flour as a filler or thickener, making this from-scratch approach a genuinely smarter move. Here, you control every single ingredient, and the list is refreshingly short: dried chickpeas, water, salt, aromatics, and a splash of olive oil if you like. The pressure cooker does the heavy lifting, turning a pound of dried beans into a silky, fully tender batch in under an hour of hands-off time. Save that cooking liquid — it's liquid gold for soups, stews, or anywhere you want a little extra body. Once you have a batch ready to go, the possibilities are endless, from hummus to grain bowls to a simple side with good olive oil drizzled on top.
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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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