Walnut Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are on a completely different level from the canned variety — creamier, more flavorful, and satisfying in a way that's hard to explain until you try them. This pressure cooker method transforms a humble pound of dried legumes into a versatile, protein-packed staple using nothing more than water, garlic, a bay leaf, and a touch of cumin. The smashed garlic and warm spice infuse every bean as it cooks under pressure, so even plain out of the pot they taste genuinely good. Tree nut concerns are completely off the table here — the ingredient list is clean, simple pantry staples with zero hidden surprises. Once they're done, you can drain them and use them immediately in salads, curries, or grain bowls, or stash them in the fridge for the week ahead. Don't toss that cooking liquid either — it's rich and savory, perfect for thinning out soups or stews. Batch-cooking chickpeas this way is one of those small kitchen habits that quietly makes everything else easier.
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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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