clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Cooked chickpeas in the instant pot.

Instant Pot Chickpeas

  • Author: Laurel
  • Prep Time: 5 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1/2 cups 1x
  • Category: Side
  • Method: Instant Pot
  • Diet: Vegan


Instant Pot Chickpeas are less expensive and more flavorful than canned! Learn how to cook perfect beans at home in an hour!


  • 1 1/2 cups dry chickpeas
  • 6 cups water
  • 1 shallot, peeled OR 1/2 onion, peeled
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • 1 teaspoon salt


  1. Place the beans and water in your Instant Pot.
  2. Add in a the shallot, garlic, bay leaves, and 1 teaspoon salt.
  3. Cover, set the pressure to high and cook for 50 minutes. Let the beans naturally release for at least 10 minutes. (I usually let them naturally release even longer.)
  4. Vent the remaining pressure. Pro tip: drape a kitchen towel over the steam as it vents to prevent bean-juice misted cabinets! Remove the aromatics, drain the chickpeas, and enjoy!


If you soak your beans overnight: use plenty of water to cover the beans and soak them in the fridge. Adjust to cooking time to 12 minutes.

To store: Once your beans are cooked, place them in zip top bags, jars, or any lidded container. Store the amount you will eat within 1 week in the fridge. For longer storage, freeze for up to 3 months. Defrost in the fridge or place the frozen beans right into soups!


  • Serving Size: 1/2 cup
  • Calories: 121
  • Sugar: 4g
  • Sodium: 268mg
  • Fat: 2g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Protein: 6g

Keywords: garbanzo, bean, pressure cooker, shallot, easy, winter, summer, spring, fall, garlic, salt, bay