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Square photo of a bowl of Instant Pot chickpeas

Instant Pot Chickpeas

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 50 mins
  • Total: 55 mins
  • 2-3 1x
  • How to, Side Dish
  • American
  • Vegan

Servings 2-3 1x

Scale Tap or hover over number to scale servings

Instant Pot chickpeas, affordable and so convenient. A great way of cooking chickpeas that only requires 2 ingredients: chickpeas and water!


  • 1 cup dried chickpeas (180 g)
  • 3 cups water (720 g), plus extra water if you’re going to soak them


  1. Add the chickpeas to a bowl and cover with water, ensuring they’re well submerged (about 3 inches of water or 7-8 cm). Soak for at least 8 hours (ideally overnight) at room temperature. This step is optional if you go for the no-soak method.
  2. The next day, drain the chickpeas. Omit this step if you go for the no-soak method.
  3. Add the chickpeas to the Instant Pot and cover with the water. 
  4. Place the lid on your Instant Pot, set the valve to the “sealing” position, press the “pressure cook” or “manual” button, and set the pressure to high. Then cook for 15 minutes (soaked method) or for 50 minutes (no-soak method).
  5. Natural release for 15 minutes and then carefully move the valve to the “venting” position and let the pressure release completely.
  6. Remove the lid from the Instant Pot and use your Instant Pot chickpeas immediately with recipes like roasted red peppers, veggie stir fry, jackfruit tacos, cabbage soup, or pumpkin soup.
  7.  Keep the leftovers in an airtight container in the fridge for up to 1 week. 


  • You don’t need to soak them to make these chickpeas in Instant Pot, but if you do, you’ll save some time.
  • To make my Instant Pot garbanzo beans I use tap water, but any type of water will actually do. 


  • Serving Size: 1/3 of the recipe
  • Calories: 218
  • Sugar: 6.4 g
  • Sodium: 22 mg
  • Fat: 3.6 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 36.4 g
  • Fiber: 10.4 g
  • Protein: 11.6 g