Seed Oil 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 under-cooked beans. Smashed garlic, a bay leaf, and a touch of cumin do quiet, fragrant work during the pressure cycle, giving the chickpeas a depth of flavor that makes them genuinely snackable straight from the pot. For anyone avoiding industrially processed seed oils, this recipe is a natural fit — the only fat called for is an optional drizzle of olive oil, and every other ingredient is exactly what it says on the label. No mystery additives, no refined vegetable oil hiding in a can of pre-cooked beans. The Instant Pot does the heavy lifting in about 40 minutes of hands-off cook time, and the naturally released pressure means the skins stay intact and the texture stays silky. Save that cooking liquid — it's golden for soups, stews, or anywhere you want a little extra body. Once you have a batch of these in the fridge, you'll find yourself reaching for them constantly.
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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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