Nitrate & Nitrite Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch in the Instant Pot are a revelation — creamy all the way through, with a depth of flavor that canned versions simply can't match. Smashed garlic, a bay leaf, and a touch of ground cumin do quiet, fragrant work during the pressure cook, infusing every bean without overpowering it. The whole process is beautifully straightforward: rinse, load, seal, and let the pot do its thing while you get on with your day. For anyone avoiding preserved or cured ingredients, this recipe is a natural fit — every single component is a whole, unprocessed pantry staple with nothing hidden in the label. Canned beans are a common convenience, but many brands include additives or preservatives that can be hard to vet; cooking your own puts you fully in control. The reserved cooking liquid is liquid gold for soups and stews, so don't be too quick to pour it down the drain. Once cooled, these chickpeas are endlessly versatile — toss them into salads, blend them into hummus, or roast them for a satisfying snack.
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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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