MSG Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are a revelation — creamy all the way through, with none of the metallic edge you sometimes get from a can. Smashed garlic, a bay leaf, and a touch of cumin do quiet, fragrant work in the pressure cooker, giving these legumes a depth that plain boiled beans just can't match. The whole process is hands-off: seal the lid, walk away, and let the Instant Pot do the heavy lifting for you. Because every ingredient here is a whole, single-source item, there's no guesswork about hidden additives or flavor enhancers sneaking into your pot. That matters a lot when you're cooking for anyone who needs to keep their meals genuinely clean and simple. Once they're done, the chickpeas are endlessly versatile — toss them into salads, mash them into hummus, or fold them into a soup using that savory reserved cooking liquid. A batch this good makes it easy to skip the processed shortcut and just cook real food.
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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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