Everyday Nourishing Foods

  • Home
  • Recipes
  • Lunch ideas
  • Dinner ideas
  • About
menu icon
go to homepage
  • Recipe Index
  • What to Cook Today?
  • Food Tips
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • What to Cook Today?
    • Food Tips
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Instant Pot Recipes

    Instant pot Chickpeas (Garbanzo beans) - Soaked & Unsoaked

    Modified: Jun 3, 2025 Published: Nov 4, 2021 by Sravanthi Chanda. Leave a Comment

    170 shares
    • Facebook19
    • Reddit
    • WhatsApp
    5 from 7 votes
    Detailed Steps Jump to Recipe

    Are you struggling to cook chickpeas to perfection? This Instant Pot Chickpeas recipe ensures tender, buttery chickpeas every time. Discover how soaking and the Instant Pot can simplify your meal prep!

    cooked chickpeas in a bowl

    Curious about cooking beans from scratch in the Instant Pot? Check out my Instant Pot Basics & How-Tos for Indian Cooking guide. It covers cooking times, soaking tips, storage, and more for all your favorite Indian beans and lentils.

    What are chickpeas

    Chickpeas, aka garbanzo beans, are a type of legume rich in protein, iron, and folate(1). Chickpeas have a nutty taste and creamy texture that blends well into many recipes. 

    There are two types of chickpeas. One is Kabuli Chickpeas (the white chickpeas, most common in the US), and the other is brown chickpeas (Also called black chickpeas & desi chickpeas)

    Do we need to soak chickpeas?

    I usually soak chickpeas overnight or at least 8 hours and recommend soaking them before cooking. Though we might need to plan a day before, it will yield perfectly cooked chickpeas every single time.

    Soaking chickpeas before cooking

    • Will yield uniformly cooked chickpeas every time.
    • Will reduce the cooking time significantly.

    How to cook chickpeas in the Instant pot

    In this recipe, I will show you how to cook soaked and un-soaked chickpeas using an Instant pot easily at home, and you will never buy canned chickpeas again!

    Prep work (Optional)

    • Soak the chickpeas for 8 hours or overnight. If you are soaking for more hours, do it in the refrigerator, as beans will start fermenting.
    • Discard the water from the soaked chickpeas and wash them a couple of times. There might be white foam on the top. Rinse it well to remove the foam altogether.
    • Before cooking, you can refrigerate the soaked chickpeas for 2 to 3 days.

    Soaked Chickpeas

    • Wash the soaked chickpeas thoroughly 2 to 3 times. Then, drain them completely and add these to the instant pot inner pot.
    soaked chickpeas in the instant pot
    • Add 3 cups water, salt and close the instant pot with its lid.
    soaked chickpeas and water in the instant pot
    • Start the Instant Pot in manual or pressure cooker mode and cook for 10 minutes on high pressure.
    • 12 to 14 minutes on high pressure will yield soft chickpeas, ideal for making hummus.
    • Once the instant pot beeps, wait for 10 minutes and do a quick pressure release. You can leave it aside and let the pressure release naturally, also.
    • Your Instant pot chickpeas are ready. Drain the chickpeas and reserve the water. This reserved water can be added to hummus for a thinner consistency or make soup and curry.
    cooked chickpeas in a spoon

    Dried Chickpeas

    • Wash the chickpeas a couple of times. Then, drain them thoroughly and add these to the instant pot inner pot.
    • Add water and close the instant pot with its lid.
    • Start the Instant Pot in manual or pressure cooker mode and cook for 45 minutes on high pressure.
    • Once the instant pot beeps, wait for 10 minutes and do a quick pressure release. Or wait for a natural release of pressure.
    • Drain the chickpeas and save chickpeas and cooking liquid (you can make aquafaba using it) separately.

    Cooking times and water ratio

    Chickpeas ( 1 cup)WaterPressure cook time
    Soaked3 cups10 minutes
    Dried4 cups45 minutes

    Dried chickpeas - Cooked & Canned chickpeas

    One cup of dried chickpeas will yield around 3 cups of cooked chickpeas. And 3 cups of cooked chickpeas will be almost equivalent to 2 15oz canned chickpeas.

    Variations & flavorings

    Though plain chickpeas taste well, you can flavor the chickpeas to enhance them. Choose the flavors according to the recipes you want to make with cooked chickpeas.

    • Bay leaf - Add a couple of bay leaves to flavor the chickpeas. And use the liquid collected from draining cooked chickpeas to make a soup or curry. 
    • Vegetable broth - Instead of plain water, you can use vegetable broth or chicken broth to cook the chickpeas.
    • Whole garlic or onion - Slice the whole garlic into half and add it to the chickpeas to make garlic-flavored chickpeas. Once they are cooked, discard the garlic from the chickpeas. These chickpeas will taste good for hummus.
    • Salt - Though salt is optional in this recipe, I always add a little not to overcook chickpeas. And a simple salt will flavor the chickpeas very well.
    • Fresh herbs - You can add fresh herbs like thyme, oregano, mint, and cilantro stalks to flavor the garbanzo beans.
    • Kombu - Kombu will help beans cook quicker, so I often use it when using a stovetop recipe. Kombu will give umami flavor to the chickpeas.

    Recipe Notes

    • Old beans take a longer time to cook. So make sure to use the beans as early as possible. If not, increase the pressure cook time.
    • If your beans are aged, it might take around 15 minutes on HIGH pressure to cook soaked chickpeas. And for unsoaked chickpeas, it will take about 55 minutes.
    • Buy the beans from the bulk section, as they will be fresh.
    • Chickpeas will be relatively smaller in size if you get them from Indian supermarkets. They will usually take less time. I cook them for 8 minutes on HIGH pressure for soaked chickpeas.
    • Chickpeas from American supermarkets will be larger, so cook soaked chickpeas for around 10 to 12 minutes on HIGH pressure.
    • Adding salt and acidic agents like tomatoes will hinder the cooking process, and chickpeas will take a little more time to cook.
    •  As chickpeas will start fermenting, only soak the beans for 12 hours at room temperature.
    • Dried beans will more than double in volume, so do not fill the instant pot with more than half.
    • Aged chickpeas will take more time to cook. So if your chickpeas are sitting for a long time in the cupboard, cook the soaked chickpeas for 15 minutes under high pressure. And for unsoaked chickpeas, it will take about 55 minutes.
    cooked garbanzo beans in a bowl

    How to store cooked chickpeas

    Always drain the cooked chickpeas before storing them in the freezer or refrigerator.

    To refrigerate the chickpeas:

    1. Divide them into portion-sized containers and keep them.
    2. When needed, take the required amount and use the chickpeas.
    3. Do not refrigerate them again; discard them if they smell or taste differently.
    4. Refrigerated chickpeas stay good for about 2 to 3 days.

    To freeze the chickpeas:

    1. I usually freeze them in portion-sized steel containers.
    2. You can use freezer-safe containers and store them.
    3. Take the required amount of chickpeas and thaw them overnight in the fridge or for a couple of hours at room temperature.
    4. Use the beans immediately, and do not refrigerate them again.
    5. Frozen chickpeas stay good for about 3 to 4 months.
    6. If you want to store all chickpeas in a single container, freeze them in a baking tray for an hour and then store them in a freezer-safe container. This way, you can take the required amount of chickpeas and use them.

    Common FAQ

    How long do you need to soak chickpeas?

    I usually soak overnight or for eight hours. If you are soaking them for longer, soak them in the refrigerator to avoid fermented beans, especially if the room temperature is high.

    How much does 1 cup of dried chickpeas make?

    One cup of dried chickpeas will yield around 2.5 cups of soaked chickpeas and about 3 cups of cooked chickpeas.

    Are chickpeas and garbanzo beans the same?

    Yes, both are the same. However, chickpea is a Latin word, and Garbanzo bean is a Spanish-derived name.

    What to do if chickpeas are undercooked?

    Sometimes, chickpeas are undercooked, especially when they are aged. In that case, close the Instant pot and cook them again for 5 to 10 minutes on HIGH pressure. If required, add a cup or more of water.

    Do we need to add baking soda while cooking chickpeas?

    We can leave baking soda out while cooking chickpeas. Properly soaked chickpeas cook well. However, a pinch of baking soda might soften the beans if you are out of time and forget to soak the chickpeas.

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe

    instant pot chickpeas in a bowl

    Instant pot Garbanzo beans (Chickpeas) - Soaked & Unsoaked

    By: Sravanthi Chanda
    Learn how to cook chickpeas using an Instant pot using this easy recipe. And use homemade chickpeas in various recipes to make easy lunch or dinner in no time.

    Rate this recipe by clicking the stars!

    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Course Main Course, Side Dish
    Cuisine American, Global
    Servings 4
    Calories 67 kcal

    Equipment

    • Instant Pot
    Prevent your screen from going dark

    Ingredients
      

    • 1 cup chickpeas dried
    • 3 cups water 4 cups for dried chickpeas
    • ½ teaspoon salt optional

    Instructions
     

    Prep work (Optional)

    • Soak the chickpeas for 8 hours or overnight.
    • Discard the water from soaked chickpeas and wash them a couple of times.

    Soaked Chickpeas

    • Wash the soaked chickpeas thoroughly 2 to 3 times. Then, drain them completely and add these to the instant pot inner pot.
    • Add 3 cups water and salt (if using) and close the instant pot with its lid.
    • Start the Instant Pot in manual or pressure cooker mode and cook for 10 minutes on high pressure.
    • Once the instant pot beeps, wait for 10 minutes and do a quick pressure release. You can leave it aside and let the pressure release naturally also.
    • Your Instant pot chickpeas are ready.

    Dried Chickpeas

    • Wash the chickpeas a couple of times. Then, drain them thoroughly and add these to the instant pot inner pot.
    • Add water, salt (if using) and close the instant pot with its lid.
    • Start the Instant Pot in manual or pressure cooker mode and cook for 45 minutes on high pressure.
    • Once the instant pot beeps, wait for 10 minutes and do a quick pressure release. Or wait for a natural release of pressure.
    • Drain the chickpeas and save chickpeas and cooking liquid (you can make aquafaba using it) separately.

    Notes

    Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.
     
    Aged chickpeas will take more time to cook. So if your chickpeas are sitting for a long time in the cupboard, cook the soaked chickpeas for 15 minutes on high pressure. And for unsoaked chickpeas, it will take about 55 minutes.

    Nutrition

    Calories: 67kcalCarbohydrates: 11gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 302mgPotassium: 119mgFiber: 3gSugar: 2gVitamin A: 11IUVitamin C: 1mgCalcium: 26mgIron: 1mg
    Pin Recipe Share on Facebook
    Enjoyed this recipe?Drop a comment below and let us know your thoughts!

    More Instant Pot Recipes

    • Collage showing Indian-style chickpeas, rajma, and lentils cooked in the Instant Pot with centered text overlay for beans and legumes cooking guide.
      Instant Pot Beans and Legumes – Indian Cooking Guide + Recipes
    • A bowl of Saag Aloo – Indian spinach and potato curry – served in a light blue bowl, showing chunky potatoes coated in a vibrant green spinach gravy.
      Saag Aloo - One Pot Indian Spinach Potato Gravy Curry
    • A bowl of cooked black beans garnished with a fresh basil leaf, placed on a light-colored cloth background.
      Instant Pot Black Beans (Soaked and dried)
    • instant pot masoor dal in a bowl
      Instant Pot Masoor dal (Indian Red Lentils Dal)
    170 shares
    • Facebook19
    • Reddit
    • WhatsApp
    5 from 7 votes (7 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Sravanthi Chanda standing in a rose garden, wearing a light green embroidered sweater and patterned black kurta, smiling softly with trees and flowers in the background.

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

    More about me →

    Share your Feedback

    Have suggestions or feedback? I’d love to hear from you below! Take this quick 2-minute survey to help shape future content.

    Take the Survey

    Latest Recipes

    • Bowl of Indian-style spicy guacamole topped with green chili slices and herbs.
      Spicy Guacamole with an Indian Twist
    • Close-up of steamed green beans and sliced carrots atop saag on a stainless steel plate, next to quinoa, with 'Everyday Nourishing Foods' watermark.
      Instant Pot Steamed Veggies (No Steamer Basket Needed!)
    • Bowl of dry-style Indian zucchini curry garnished with cilantro, served on a black and white checkered cloth.
      Quick Indian Zucchini Curry Recipe – Ready in 20 Minutes!
    • A collage of Indian summer recipes including cucumber peanut salad, chickpea salad, bell pepper spinach curry, and black beans rice, with a central text overlay reading "Indian Summer Recipes."
      27 Light and Easy Indian Dinner Recipes Perfect for Summer
    • Collage of cooked black beans, chickpeas, black-eyed peas, and millets in an Instant Pot with text overlay: Instant Pot Basics & How-Tos for Indian Cooking.
      Instant Pot Basics & How-Tos for Indian Cooking
    • A bowl of Indian vegetable side dish - veggie curry garnished with fresh mint, served with a side of curry leaves on a striped napkin.
      Mixed Vegetable Curry (Easy Indian Vegetable Side Dish)

    Popular Recipes

    • Perfectly cooked basmati rice garnished with cardamom and whole spices.
      Restaurant Style Indian Rice Recipe
    • A stack of crispy red lentil wraps topped with a fresh cilantro leaf, served on a white plate over a colorful checkered napkin.
      Easy Red Lentil Wraps Recipe (Vegan High Protein Tortillas)
    • Top view of a bowl filled with shiny, cooked kidney beans on a marble surface with the logo 'everydaynourishingfoods' visible.
      Instant Pot Red Kidney Beans (Soaked & Dried)
    • Bowl of chana saag featuring chickpeas in a thick spinach sauce, on a colorful checkered cloth, with 'Everyday Nourishing Foods' watermark.
      Chana Saag (Indian Chickpea and Spinach Curry)
    • Kidney beans soup in a white bowl with rich broth and hearty vegetables.
      Red Kidney Beans Soup (Easy & Vegan Recipe)
    • A bowl of vibrant green Indian spinach saag on a colorful checkered napkin.
      Easy Indian Saag Recipe (Quick Spinach Curry)
    • How to cook basmati rice in a rice cooker
    • A bowl of cooked black beans garnished with a fresh basil leaf, placed on a light-colored cloth background.
      Instant Pot Black Beans (Soaked and dried)

    Footer

    ↑ Back to Top
    • About Me
    • Privacy Policy
    • Accessibility
    • Contact
    • Quick Feedback?

    Copyright © Everyday Nourishing Foods 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.