Nutmeg Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are in a completely different league from the canned version — creamier, more flavorful, and satisfying in a way that's hard to explain until you try it. The Instant Pot does all the heavy lifting here, turning a pound of dried legumes into a tender, perfectly seasoned batch in under an hour of hands-off time. Smashed garlic, a bay leaf, and a touch of ground cumin give the chickpeas a subtle, savory depth without overwhelming them, so they're versatile enough to go anywhere. The cooking liquid is liquid gold — don't toss it if you're planning a soup or stew later in the week. Spice blends and canned alternatives often sneak in unexpected seasonings, so cooking a clean batch like this from simple, whole ingredients keeps everything exactly as intended. Once cooled, these store beautifully and are ready to toss into salads, blend into hummus, roast until crispy, or fold into grain bowls 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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