Paraben Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are a revelation — creamy all the way through, with none of the tinny aftertaste that canned versions sometimes carry. The Instant Pot does the heavy lifting here, turning a pound of dried legumes into a tender, fragrant batch in under an hour with almost zero hands-on effort. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every chickpea with quiet, savory depth as they cook under pressure. For anyone navigating ingredient sensitivities, cooking from whole, unprocessed dried chickpeas means you know exactly what went into the pot — no preservatives, additives, or mystery stabilizers to decode on a label. The naturally released pressure ensures the chickpeas finish cooking gently and evenly, so you end up with that perfectly soft, buttery texture rather than blown-out skins. Don't toss the cooking liquid — it's golden for thinning soups, enriching stews, or even whipping up aquafaba. Make a big batch, cool it on a sheet pan, and stash it in the fridge or freezer so you always have a clean, versatile protein ready to go.
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!