Red Meat Allergy Friendly Instant Pot Chickpeas
Chickpeas are one of those pantry staples that taste infinitely better when you cook them from scratch, and the Instant Pot makes the whole process nearly hands-off. Dried legumes get a serious flavor upgrade here thanks to smashed garlic, a bay leaf, and a touch of ground cumin working their magic under pressure. The result is a pot of perfectly tender, creamy chickpeas with absolutely no chalky center — something canned versions rarely deliver. Because this recipe is built entirely around plant-based ingredients, there's no red meat, no meat-derived broths, and no hidden animal proteins to worry about — just clean, simple whole foods. That reserved cooking liquid is liquid gold, by the way — starchy and subtly spiced, it's worth keeping for soups or stews later in the week. Whether you toss these into a grain bowl, blend them into hummus, or season them for roasting, having a big batch ready in the fridge opens up a week's worth of satisfying meals.
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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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