Mustard Free Instant Pot Chickpeas
Creamy, earthy, and deeply satisfying, these pressure-cooked chickpeas are the kind of pantry staple that quietly transforms your whole week of cooking. Starting from dried beans gives you a far superior texture compared to anything out of a can — tender all the way through with no chalky center in sight. The smashed garlic, bay leaf, and ground cumin do just enough flavor work to make these versatile without locking them into any one dish. For anyone navigating condiment and spice blend restrictions, cooking legumes from scratch is a smart move since packaged or pre-seasoned versions can hide unexpected ingredients. Here, every component is straightforward and easy to verify. The Instant Pot does the heavy lifting in about an hour, and the reserved cooking liquid is liquid gold for adding body to soups and stews. Make a big batch, cool them on a sheet pan, and you'll have a protein-packed base ready to go for salads, grain bowls, hummus, or whatever the week demands.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!