Instant Pot Chickpeas

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Vintage spoon in a bowl of Instant Pot Chickpeas next to garlic, thyme, and lemon slices

If you’re trying to cook chickpeas at home instead of using canned, this is the guide for you! We’re sharing our favorite way to cook chickpeas in the Instant Pot.

The result is tender, buttery chickpeas perfect for salads, sandwiches, dips, and more! We love using this technique because it’s faster, more consistent, and less hands-on than stovetop methods. Plus, home-cooked chickpeas taste SO much better than store-bought and are far less expensive! Let us show you how it’s done.

Olive oil, black pepper, thyme, dry chickpeas, garlic, salt, and onion

How to Cook Chickpeas in an Instant Pot

First, soak the chickpeas in water overnight (or for at least 6-8 hours). This helps them soften and cook more fully. We also like adding a teaspoon of baking soda to soften them even more.

We tested unsoaked versions and found that soaked were much better. Unfortunately, the unsoaked chickpeas just would not soften in the center.

Once the chickpeas have soaked, they will plump up and expand in size (see photo below).

Soaked chickpeas in a fine mesh strainer

Next, you’ll rinse the soaked chickpeas and add them to the Instant Pot. Then cover with just enough water to submerge them, but not so much that you’ll end up with a lot of excess liquid after cooking.

Then add seasonings of choice, if desired, and close the lid. Pressure cook on high for 15 minutes, or up to 17-18 minutes for super buttery, tender chickpeas. Note: If you soaked your chickpeas for longer than 8 hours (overnight or 10+ hours), you may even be able to get away with cooking for 12-14 minutes!

Then quick release and drain off the excess cooking liquid. Or, to concentrate the flavors, you can press “Cancel” and then “Sauté” for ~5 minutes (stirring frequently) to evaporate excess liquid.

Instant pot with chickpeas, onion, garlic, and thyme

How Do You Add Flavor to Chickpeas?

While chickpeas have a naturally delicious, slightly sweet and buttery flavor, we enjoy taking them up a notch by adding the following:

  • Onion & garlic – for a savory, fragrant element.
  • Olive oil – to add richness.
  • Fresh herbs (such as thyme or rosemary) – for earthiness. However, if using chickpeas in a dish that already has a lot of flavor or where the flavors would not be complimentary, omit the herbs.
  • Salt & pepper – because, always!
Perfectly cooked, tender chickpeas in Instant Pot

We hope you LOVE these Instant Pot chickpeas! They’re:

& Delicious!

They’re perfect in nearly any recipe where you might use canned chickpeas. Or enjoy as a quick and easy side for weeknight meals or make a larger batch for meal prep or to freeze for future use!

How to Use Chickpeas

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of Instant Pot Chickpeas made with seasonings

Instant Pot Chickpeas

How to cook chickpeas in the Instant Pot! Our easy technique yields perfectly tender chickpeas perfect for salads, sandwiches, dips, and more!
Author Minimalist Baker
Instant Pot Chickpeas with a wooden spoon
5 from 23 votes
Prep Time 6 minutes
Cook Time 23 minutes
Total Time 29 minutes
Servings 3 (Cups)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days



  • 1 cup dry chickpeas
  • 1 tsp baking soda (helps soften the beans)
  • ~3 cups water


  • ~2 – 2 ¼ cups water (just enough water to cover the chickpeas)
  • 1/4 white onion (leave whole, don’t dice)
  • 2 cloves garlic, peeled
  • 1 Tbsp olive oil (if oil-free, omit)
  • 1 handful fresh herbs (we prefer thyme or rosemary)
  • 1 healthy pinch each sea salt and black pepper


  • Add chickpeas and baking soda to a bowl and cover with cool water by about 3 inches (ensuring they’re well submerged). Soak overnight, or for at least 6-8 hours at room temperature.
  • Drain and rinse chickpeas well, then add to Instant Pot and cover with just enough water to submerge (as original recipe is written, we found 1 cup soaked chickpeas to require ~2 – 2 ¼ cups water).
  • For more flavor, add onion, garlic, oil, salt, and pepper.
  • Pressure cook on high for 15 minutes, or up to 17-18 minutes for super buttery, tender chickpeas. For chickpeas with some bite, try 13-14 minutes.
    NOTE: If you soaked your chickpeas for longer than 8 hours (for instance, overnight or 10+ hours), you can likely cook your chickpeas even faster (anywhere from 12-14 minutes).
  • Quick release* (always being careful of the steam). We prefer picking out the onion, garlic, and herbs before serving. Drain off any excess cooking liquid as well. You can also reserve the cooking liquid as it's quite flavorful and can be added to soups and stews (though we don't believe it would be effective for using as aquafaba).
  • These beans are ready to enjoy! We find them especially well suited for things like our Chickpea Buddha Bowl, Hummus From Scratch, or 1-Pot Curried Chickpea Soup! Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer for up to 1 month.



*Cook time includes both active cook time (15 minutes as recipe is written) and the time it takes for the Instant Pot to heat up (~8 minutes).
*In this recipe we recommend a quick release to get chickpeas on the table faster! However, the Instant Pot manual recommends a natural release with foods that expand to avoid splatter. Exercise caution when using the quick release method.
*Nutrition information is a rough estimate calculated without seasonings.

Nutrition (1 of 3 servings)

Serving: 1 cup Calories: 202 Carbohydrates: 33.7 g Protein: 10.9 g Fat: 3.2 g Saturated Fat: 0.3 g Polyunsaturated Fat: 1.42 g Monounsaturated Fat: 0.72 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 9 mg Potassium: 358 mg Fiber: 9.4 g Sugar: 5.9 g Vitamin A: 33.21 IU Vitamin C: 1.6 mg Calcium: 60.27 mg Iron: 3.55 mg

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  1. Mary says

    Hi there,

    I think I kind of messed up. I doubled the recipe and didn’t put baking soda when I soaked. So I added maybe 1 1/2 tsps. to the instant pot. Everything else was doubled for my 6 qt. IP, expect I omitted the oil. When I did the instant release, water was spurting out. It was quite the mess. And the chickpeas were really soft. I mean great for hummus, but not for holding shape. I’m wondering if the issue was putting the baking soda in the IP. I think middle easterners do that for making great hummus. Flavor was delicious. Thank you!

    • Support @ Minimalist Baker says

      Ah, yes, that’s the issue – baking soda can create a mess in the Instant Pot. It’s important to drain and rinse them well after soaking in baking soda to prevent this issue. Hope that helps for next time!

  2. Cindy says

    This worked great, except the quick release after cooking let a bunch of steam and water out that went all over the counter. I’d like to try at least a short amount of natural release and then maybe vent after some amount of time to avoid it releasing so much steam at once. If I did that and possibly did a natural release of say 5 to 10 minutes, do you think I would want to shorten the pressurized cooking time? If so, how much time overall would you suggest? Thanks!

    • Support @ Minimalist Baker says

      Hi Cindy, Thank you for sharing! You can definitely let it natural release if not in a hurry. We would suggest 10-15 minutes release time to minimize the amount of steam that comes out of the release valve.

    • Frances says

      I know this is an old post but maybe I can help someone else who is new to pressure cooking…
      1) Always always always cover the steam vent when releasing steam. Even if you have let it cool off.
      I use a kitchen towel folded in half.
      2) never stir the contents as soon as you open it. I learned this myself when a bubble of steam had formed underneath. It popped and steamy hot food came shooting up. Luckily I wasn’t burned but I’m mindful of it now.

  3. Connie says

    I soaked my chickpeas for 10 hours and cooked them for 14 min in the Instant Pot. They turned out just perfect and very delicious on their own. I did add the onion, garlic, olive oil and fresh parsley as well. Thanks for the great recipe!

    • Support @ Minimalist Baker says

      Ooo, amazing! Thanks for the lovely review and sharing what you did, Connie. We’re glad you enjoyed! xo

  4. Leila says

    Thanks for this very helpful recipe! I soaked my chickpeas overnight, then I had such a large volume I was scared to overflow the instant pot so I cooked them in 2 batches. 1st one I cooked 15 min, they were good & soft, but I like them best almost melting, so I cooked the 2nd batch for 18 min, which was perfect for my taste. Also I’ve had these dried chickpeas for over a year so they might have needed more cooking time than a more recently bought bag. I skipped the oil at the cooking stage, instead I drizzled a bit of oregano infused olive oil directly over the cooked chickpeas in my plate, yum!!
    I also forgot to put the baking soda while soaking, but I used a dash in cooking, and that was fine.
    Cooking the chickpeas in the instant pot does save a lot of trouble compared cooking them on the stove top, which requires skimming the white foam out, as well as the high risk of the pot overflowing if not constantly watched. Instead the instant pot can be left to cook while I do something else close by. After cooking in the instant pot I only had a tiny bit of white stuff at the top to skim off, I wonder if the pressure destroys the rest of it?

    • Support @ Minimalist Baker says

      Thanks for sharing details of your experience, Leila! Typically olive oil can help keep foamy beans at bay, but we aren’t sure exactly why it’s different in the instant pot. We are glad you found the recipe so helpful!

      • Leila says

        Thank you for your response, and additional info! I will try including the olive oil in the cooking next time to see the effect on the white foam.
        Looking forward to making these chickpeas again :)

  5. Brittany says

    Sadly, this recipe did not work for me. I was hoping for chickpeas that would hold their shape but ended up with very soft chickpeas in the end (hummus worthy which is great but not what I was aiming for). Normally all your recipes work for me, but this one didn’t. I did the quick release and that sent my chickpeas into a roiling boil that ended up coming out the vent. Oh well!

    • Support @ Minimalist Baker says

      So sorry to hear that, Brittany! Is it possible the chickpeas soaked too long? If not, you could try reducing the cook time by a few minutes to see if that helps next time.

  6. Junia says

    Hey, i have one question. What is with the skin on the chickpeas, i have really really problems to eat that skin. Do you have an good idea to do it faster than two hours of pelling each chickpeas?
    And i made my chickpeas from your website, there are really tasty, thanks!

    Have a nice day :)

    • Support @ Minimalist Baker says

      Hi Junia, if you place them in a bowl of water and shake with your hands, that helps remove the skins more easily. Hope that helps!

  7. Sybil Garrison says

    I followed the instructions exactly and it was perfect.
    I soaked 2 cups of organic dry chickpeas over night, 12-14 hours, cooked them in my mini Instant Pot for 15 minutes because there was a lot (just water, nothing added), quick release and they were perfectly cooked and tender.
    I made hummus and it was definitely superior to any hummus I ever made with organic canned chickpeas.

    Two cups of dry chickpeas yielded 900 g cooked chickpeas.
    I used 250 g to make the hummus, froze 2 bags weighing 250 g each and left the rest in the fridge to be eaten with a salad.

  8. Chloe says

    I am planning on making my own crispy honey roasted chickpeas (trying to mimic the delicious crispy honey roasted biena chickpeas) my daughter can eat that $5 pack in a sitting!)…
    was wondering if you recommended anything different if I am planning to dry the chickpeas and cook them in the oven to crisp after? Or should I just used canned?

  9. Carolyn says

    I’m new to my instant pot, and this is one of the first things I’m trying (the chickpeas are soaking now). I’m wondering if I want to double the recipe size (2 cups dry instead of 1 cup dry), do I need to cook them for any longer? Thanks!

    • Support @ Minimalist Baker says

      Hi Carolyn, there’s no need to cook them longer. But we would suggest allowing a natural release instead of a quick release for a double batch. Let us know how it goes!

  10. Jennie says

    I’ve made chickpeas on a stovetop. I’ve made them in the Instant Pot without soaking. THIS right here is the bees knees. The soaking and the spices & oil added to the pot yields chickpeas so delicious I literally eat them right out of the pot. The broth is also delicious. I’ve reserved it and used it to make quinoa or savory oatmeal.

    I also find that they crisp up deliciously AND make decent hummus. (I can’t get my hummus perfectly smooth but I think that is just my food processor)

    This is a weekly or biweekly recipe for me now. Thank you so much. Also–from a mostly vegan vaguely pescatarian–shine on! Make what you make. I love all of it and I appreciate the plant forward recipes because you really make them better than anyone.

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoy this recipe, Jennie! Thanks so much for your kind words and lovely review! xo

  11. LDK says

    I followed these instructions in anticipation of making hummus and WOW the chickpeas came out heavenly soft and delicious! I added garlic, lemon, cumin, salt and pepper to the cooking stage, which helped lay the foundation for the hummus seasoning. This is the only way I will make hummus from now on…partner said it was the best I’ve ever made, best he’s ever had…and that’s a LOT. so thanks

  12. Susan says

    Wow – these are delicious! This is definitely the best way to make chickpeas. Thank you for another great recipe!

  13. Lynn Haslam says

    Best chickpeas ever. I used rosemary and parsley with garlic and olive oil and was very happy with how much the flavours of the herbs were evident. I used some in a course hummus that was delicious.

  14. Baylee says

    I made this and didn’t add the spices, but canned the chick peas and let them sit overnight and the aquafaba totally worked! I made a giant jar of the aquafaba mayo with it!! The chick peas also had great texture! I used them to make pizza burgers!

    • KARL says

      Sorry, I’m in a remote part of Alaska, and the internet is currently sketchy…I’m resending my question as I don’t think it made it the first time. Otherwise please disregard.
      Baylee, when you say “canned” do you mean mason jar? When you say “let them sit over-night” do you mean in a fridge? When you canned and “put up” was the cooking liquid included with the chickpeas? Ultimately I need a 1/4 C of aqua-faba and would like to cook chickpeas from dried state. Thanks
      Dana, keep up the great work!, you are a kind voice and inspiration here in the wilderness.

      • Baylee Friedlander says

        I canned them in mason jars! I let them sit on the counter overnight once they were sealed and opened it in the morning! I used a little cream of tartar and they whipped right up!

  15. Jenn says

    I tried this today and it worked perfectly! Normally I cook the chickpeas (without soaking) on high pressure for 30 minutes + natural release. It works, but this method yielded much better textured chickpeas. Thank you for the recipe!

  16. Rachael says

    I was skeptical about the quick release suggestion, I’ve tried this with beans in the past and had a disastrous mess to clean up, but this recipe, like most MB recipes, went flawlessly. I cook chickpeas weekly, so grateful for this option to get it done in a fraction of the stovetop time. <3

  17. Carla says

    It would be great to see some more meat and dairy, fish and eggs recipes. Vegan ingredients and vegan recipes are incredibly expensive with hard to find ingredients and quite often they don’t taste as great as you would wish considering how long it takes and the amount of money spent to make the recipe. Plus the need for supplementation makes this way of eating impractical as far as I am concerned.

    I get very sick off a vegan diet long term, and I was thrilled when you had a more omnivore approach at the beginning of the year. I feel like you have caved in to the bullying you were getting from aggrieved vegans. I’m honestly disappointed. Just being honest.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Carla, I hear you. Thanks for the feedback. I have decided not to label my diet anymore and prioritize intuitive eating, which leaves room for plenty of fluctuation. I’ve been eating more plants lately vs. animal products, but don’t intend to adhere to that longterm (or any “diet” or plan). I aim to listen to my body on a day to day basis. However, there are many vegetarian and meat / egg recipes on the to choose from! Hope you enjoy those in the meantime.

    • A frustrated MB fan says

      This is such an unhelpful comment.

      No one is forcing you to make chickpeas, Carla.
      You’re obtaining free content on Dana’s website, and have the audacity to complain that she included a recipe for preparing a staple plant-based food as one of her thousands of recipes? Just because you don’t like them doesn’t mean they don’t deserve to be published on her site, especially because this recipe is terrific and yields delicious results.

      Also, chickpeas and legumes/beans in general are incredibly cost effective (much more so than animal protein, per pound) and healthy, so maybe don’t make false claims that are easily disproven?

  18. Sierra says

    This recipe is perfect! Easy as can be and the beans turn out super creamy and delicious! I soaked the dried beans overnight and made these the next day for lunch, I’ve got plenty left over for another meal. I used fresh rosemary which gave a really lovely subtle flavor. This is my new go-to for making perfect instant pot chickpeas yay!

  19. Plaziragazzo says

    what do You think, one with a good ol’ pressure cooker would use the same method like with this magic pot?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve noticed it as a method in softening chickpeas, primarily in hummus recipes (adding baking soda to the pot when cooking soaked chickpeas to soften them – such as in this recipe.) However, you can just sub salt for a similar effect!

  20. Vickie says

    Can you tell me what size Instant pot you use? I have the 3-quart Instant Pot Duo Plus Mini. Do you have suggestions for modifying recipes for the smaller Instant Pot? Thank you.

    • Support @ Minimalist Baker says

      Hi Vickie, we haven’t used that size, but our understanding is that you want to make sure that the total volume for foods that expand doesn’t go above the 1/2 line. In that case, we think this recipe will work as written. But if you wanted to try a smaller batch just in case, we’d suggest modifying the recipe to 2 servings. The measurements will automatically adjust for you and there’s no need to change the cooking time. Hope that helps!

      • Karine says

        Thank you so much for the recipe! I didn’t have fresh herbs do I put dried thym and rosemary.
        The result astonished me, it is so good! I mixed the cooked garlic and onions with the chickpeas and it’s tasted amazing! I keep the bouillon for a another time:)

        • Support @ Minimalist Baker says

          We’re so glad you enjoyed them, Karine! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think it will be thick enough. Admittedly we haven’t tried making DIY aquafaba. If you try it let us know! I think there is some cooking down to thicken involved.