Vegan Instant Pot Chickpeas
Dried chickpeas cooked from scratch have a creaminess and depth that canned versions simply can't match, and the Instant Pot makes the whole process almost effortless. A handful of aromatics — smashed garlic, a bay leaf, and a touch of ground cumin — infuse every bean with quiet, savory flavor as they cook under pressure. The olive oil is optional but worth adding; it gives the finished chickpeas a subtle richness and helps keep the skins intact. After a natural pressure release, you're left with perfectly tender, no-chalky-center beans ready to go wherever you need them. The reserved cooking liquid is liquid gold — starchy and seasoned, it's ideal for thinning soups or adding body to stews, so don't pour it down the drain without thinking twice. Whether you're building a grain bowl, blending hummus, or tossing them into a curry, having a big batch of these on hand makes plant-based cooking feel genuinely easy and satisfying.
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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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