Wheat Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are in a completely different league from the canned version — 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 perfectly tender, aromatic chickpeas with almost zero hands-on effort. Smashed garlic, a bay leaf, and a touch of cumin infuse every bite during the pressure cook, so these aren't bland pantry staples — they're genuinely delicious straight out of the pot. Every ingredient in this recipe is naturally free of wheat, so there's no label-reading stress or ingredient swaps required. The cooking liquid is worth saving too — it's rich and subtly spiced, making it a fantastic base for soups or stews. Once cooled, the chickpeas store beautifully and can go into salads, grain bowls, hummus, or a quick sauté with whatever vegetables you have on hand. It's the kind of foundational recipe that quietly makes the rest of your week's cooking better.
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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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