Vegetarian 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 surprisingly hands-off. A handful of pantry staples — smashed garlic, a bay leaf, a touch of cumin, and a drizzle of olive oil — quietly infuse every bean with savory, aromatic flavor as they cook under pressure. No soaking required, no hovering over a stovetop pot for hours; just set the valve, walk away, and come back to perfectly tender chickpeas with no chalky center. The recipe even prompts you to taste-test and add a quick five-minute burst of pressure if needed, so you're guaranteed a great result every time. Don't toss that cooking liquid either — it's rich and seasoned, making it a smart addition to soups, stews, or even homemade hummus. Once cooled, these chickpeas are endlessly versatile: toss them into grain bowls, roast them until crispy, blend them smooth, or fold them into curries and salads all week long.
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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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