Rice Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch in the Instant Pot are a revelation — creamy all the way through, with none of that chalky bite you sometimes get from canned or stovetop versions. Smashed garlic, a bay leaf, and a touch of ground cumin infuse every bean with quiet, savory depth while the pressure cooker does the heavy lifting. The whole process is beautifully straightforward: rinse, load, seal, and walk away for 40 minutes while the magic happens. Because this recipe relies entirely on whole, single-ingredient pantry staples, there's no grain filler, no starchy binder, and nothing hidden to worry about — just pure legume goodness. A splash of olive oil is optional but adds a subtle richness that makes the finished chickpeas taste almost buttery. Don't toss the cooking liquid either — that silky, cumin-scented broth is liquid gold for soups, stews, or braising greens. Once cooled, these freeze beautifully, so a single batch can stock your freezer with ready-to-go protein for weeks.
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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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