Turkey Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are in a completely different league from the canned stuff — 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, perfectly seasoned batch with almost zero hands-on effort. Smashed garlic, a bay leaf, and a hit of ground cumin infuse every chickpea as it cooks under pressure, so these taste like something you actually seasoned rather than rinsed out of a can. The natural pressure release is key — it lets the chickpeas finish gently and keeps the skins intact instead of blowing them apart. Once they're done, you've got a versatile base ready to go into salads, grain bowls, soups, or a quick pan of roasted chickpeas for snacking. Don't toss the cooking liquid either — it's rich and starchy, and it adds real depth to soups and stews. A single batch goes a long way, and it stores beautifully for the week ahead.
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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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