Macadamia Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch have a creaminess that canned ones simply can't match, and the Instant Pot makes the whole process almost effortless. A handful of pantry staples — smashed garlic, a bay leaf, a touch of cumin, and a drizzle of olive oil — turn a humble pot of legumes into something genuinely fragrant and satisfying. The pressure cooker does the heavy lifting, delivering completely tender, no-chalky-center chickpeas in a single cook cycle without any overnight soaking required. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for hidden nut-based oils or additives that can sneak into packaged convenience foods. The reserved cooking liquid is liquid gold — save it for soups, stews, or anywhere you want a little extra body and flavor. Once cooled, these chickpeas are endlessly versatile: toss them into salads, roast them until crispy, blend them into hummus, or fold them into a grain bowl. It's the kind of foundational recipe that quietly becomes one of the most useful things in your weekly cooking rotation.
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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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