Nightshade Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are genuinely one of the most satisfying pantry wins you can pull off, and the Instant Pot makes the whole process nearly hands-off. The combination of smashed garlic, a bay leaf, and a touch of cumin gives these beans a quietly aromatic depth that canned versions simply can't match. For anyone navigating a nightshade-free lifestyle, chickpeas are a brilliant staple — naturally free of tomatoes, peppers, and potatoes, and endlessly versatile once you have a batch ready to go. The ingredient list here is clean and straightforward, so there's no guesswork about hidden seasonings or problematic add-ins. After a 40-minute pressure cook and a natural release, you're left with perfectly tender, creamy chickpeas that hold their shape beautifully. Don't toss the cooking liquid — it's rich and savory, and works wonderfully stirred into soups or stews. Cool any extras on a sheet pan before storing and you'll have a protein-packed base ready for salads, grain bowls, or a simple drizzle of olive oil all week long.
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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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