Pescatarian 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 put into words until you try them. The Instant Pot makes the whole process remarkably hands-off, turning a pound of dried legumes into perfectly tender, ready-to-use chickpeas without any overnight soaking required. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every bean with a subtle, savory depth that plain canned chickpeas simply can't match. A drizzle of olive oil rounds everything out and gives the finished chickpeas a silky, almost buttery quality. The recipe even builds in a quick taste-test step so you can add a few extra minutes of pressure if any chickpeas still have a chalky center — no guesswork, no disappointment. Don't toss the cooking liquid either; it's rich and starchy, making it a brilliant addition to soups, stews, or even homemade hummus. Whether you're tossing them into a grain bowl, roasting them crispy, or blending them smooth, having a big batch on hand is one of the easiest ways to keep satisfying, plant-forward meals within reach all week.
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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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