Xanthan Gum Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch are a revelation — creamy all the way through, with none of that tinny aftertaste you get from a can. The Instant Pot does the heavy lifting here, turning a pound of dried legumes into a tender, fragrant batch in under an hour with almost zero hands-on effort. Smashed garlic, a bay leaf, and a hit of cumin do quiet but meaningful work in the background, giving every chickpea a subtle savory depth that makes them genuinely snackable straight from the pot. Because the ingredient list is nothing but whole, simple pantry staples, there are zero additives or thickeners to worry about — what you see is exactly what you get. That matters a lot when you're trying to avoid hidden stabilizers that sneak into processed or canned alternatives. Don't toss the cooking liquid either; it's silky and flavorful, perfect for thinning out soups or stews. Cool any extras on a sheet pan before storing and you'll have a versatile protein ready to go 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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