Yeast Free Instant Pot Chickpeas
Dried chickpeas cooked from scratch in the Instant Pot are a revelation — creamy all the way through, deeply savory, and nothing like the canned version. Smashed garlic, a bay leaf, and a touch of ground cumin do quiet but powerful work here, infusing every bean with warmth and depth as they cook under pressure. Skipping yeast is genuinely effortless with this recipe since the whole thing is built on pantry staples that have no business being anywhere near a leavening agent. The pressure cooker does the heavy lifting in about 40 minutes, and the natural release ensures the chickpeas finish cooking gently so you get that perfectly tender, no-chalky-center result every time. A splash of olive oil is optional but rounds out the flavor beautifully if you have it on hand. The reserved cooking liquid is liquid gold — hold onto it for soups, stews, or anywhere you want a little extra body. Once cooled, these chickpeas are endlessly versatile: toss them into salads, roast them crispy, blend them into hummus, or eat them straight from the bowl.
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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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