Kitchen notes · a little help before you start

Instant Pot Chickpeas (No Soaking!)

Name: Instant Pot Chickpeas (No Soaking!)
Prep time: 10 min
Cook time: 50 min
Total time: 85 min
Yield: 6
Ingredients: 1 cup dried chickpeas (Source: 1 cup dried chickpeas); 3 cups water (Source: 3 cups water); ½ teaspoon fine sea salt ((optional)) (Source: ½ teaspoon fine sea salt ((optional)))

Instant Pot Chickpeas (No Soaking!) is made with dried chickpeas and fine sea salt.

Prep: 10 min
Cook: 50 min
Total: 85 min
Original yield: Serves 6
Ingredients: 3 listed

Make it part of your week

Estimating…

SidesAmericanBeans & lentilsPrep: 15 minutes or lessTotal: over 60 minutes

Recipe categories & planning details

Meal type: Sides
Primary protein: Beans & lentils
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Follow the pressure release

Complete the pressure-release sequence before opening the cooker.

2. Check when to cover

Follow the covered and uncovered stages in their stated order.

Get to know the ingredients

dried chickpeas

In the method: Cover the dry chickpeas with water, add the salt, and secure the lid.

fine sea salt (optional)

In the method: Cover the dry chickpeas with water, add the salt, and secure the lid.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 6. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

1 cup dried chickpeas
Ingredient note
Source: 1 cup dried chickpeas
3 cups water
Ingredient note
Source: 3 cups water
½ teaspoon fine sea salt (optional)
Ingredient note
Source: ½ teaspoon fine sea salt (optional)

How to make it

0 of 4 steps complete

Cover the dry chickpeas with water, add the salt, and secure the lid. Move the steam release valve to the SEALING position. Select the "Manual" or "Pressure Cook" button and cook at high pressure for 50 minutes. This is the minimum time needed, but if you prefer more tender minutes, cook them for 60 minutes instead.
The machine will take 10-15 minutes to pressurize, so the screen will read "On" until the countdown begins. When the cooking cycle is complete, let the pressure naturally release for 15 minutes. This means you don't have to do anything until the screen reads L0:15. Then move the steam release valve to the "venting" position to release any remaining pressure in the pot.
When the floating valve in the lid drops, it's safe to remove the lid. Test the chickpeas for tenderness by mashing one against the side of the pot with a fork. Pour the chickpeas through a fine mesh strainer to drain the cooking liquid, and then they are ready to use just like canned beans.
Cooked beans can be stored in an airtight container in the fridge for up to 5 days. (See the tips in this post for freezing tips.)

Make room for Instant Pot Chickpeas (No Soaking!)

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Cooked beans can be stored in an airtight container in the fridge for up to 5 days. (See the tips in this post for freezing tips.)

A few questions you might have

What should I prepare first?

Set out the pot. Start with this step: Cover the dry chickpeas with water, add the salt, and secure the lid.

Which preparation step should I plan for?

Complete the pressure-release sequence before opening the cooker.

What happens at the end?

Cooked beans can be stored in an airtight container in the fridge for up to 5 days. (See the tips in this post for freezing tips.)

How do I plan the ingredient amounts?

This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Nutrition information is for roughly 1/2 cup of cooked chickpeas, assuming you get 3 cups in total from this recipe. This information is automatically calculated and is just an estimate, not a guarantee. Troubleshooting Tip: If you hear steam coming out of your Instant Pot after the floating valve in the lid has popped up, that means your pressure cooker has not sealed properly. Stop the cooking cycle and make sure the floating valve is in the “venting” position so you can safely remove the lid without the pot being pressurized. Remove the lid and carefully (it’s hot!) wiggle the silicone sealing ring on the inside of the lid. That is most likely the reason why your Instant Pot isn’t sealing correctly. Then secure the lid and try again. Prefer to cook soaked chickpeas? Please read the section in this post about how to soak and cook soaked chickpeas. (Located above the FAQs.) Update Note: This recipe previously called for 2 cups of chickpeas to 6 cups of water. Cooking 1 cup of dry chickpeas yields approximately 3 cups of cooked chickpeas (or about 2 cans worth). Therefore, if you need 6 cups of cooked chickpeas, simply double the recipe.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: detoxinista.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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