Oats Free Instant Pot Chickpeas
Tender, creamy chickpeas cooked from scratch are a revelation compared to anything that comes out of a can, and the Instant Pot makes the whole process almost effortless. Dried legumes can sometimes feel intimidating, but high-pressure cooking does all the heavy lifting — no overnight soaking required. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every bean with quiet, savory depth as they cook, so these are genuinely flavorful straight out of the pot. The method is naturally free of grains and grain-adjacent ingredients, making it a clean, worry-free base for anyone navigating ingredient sensitivities. Once they're done, you can drain them and use them immediately, or save that fragrant cooking liquid for soups and stews — it's liquid gold. Batch-cook a pound and you'll have a versatile protein ready to toss into salads, blend into hummus, or roast until crispy 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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