Mushroom Free Instant Pot Chickpeas
Creamy, tender chickpeas cooked from scratch are a pantry staple worth mastering, and the Instant Pot makes the whole process almost effortless. Dried chickpeas get a quick rinse, then go straight into the pot with smashed garlic, a bay leaf, and a hint of ground cumin — no overnight soaking required. The result is a batch of legumes that are far more flavorful and satisfying than anything that comes out of a can. For anyone navigating a mushroom-free lifestyle, canned and pre-seasoned legumes can sometimes hide unexpected ingredients, so cooking from whole dried chickpeas with a short, clean ingredient list keeps everything transparent and worry-free. After 40 minutes on high pressure and a natural release, you get perfectly tender chickpeas with no chalky centers and a subtly savory broth worth saving for soups or stews. Use them warm in grain bowls, mash them into hummus, toss them into salads, or freeze a portion for later — the versatility here is genuinely hard to beat.
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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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