Pecan Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are in a completely different league from the canned variety — 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, 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 as it cooks under pressure, so the results taste like you actually tried. Because this recipe is built entirely from whole, simple pantry staples, there's no label-reading required and no concern about shared processing facilities sneaking in unwanted ingredients. The reserved cooking liquid is liquid gold — don't sleep on saving it for soups, stews, or anywhere you want a subtle, savory depth. Once cooled, these chickpeas are endlessly versatile: toss them into salads, roast them crispy, blend them into hummus, or fold them into a grain bowl. A batch this good makes it easy to keep your fridge stocked 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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