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Instant Pot Chickpeas, No Soak Recipe (High Protein, Vegan)

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This Instant Pot Chickpeas no soak recipe makes perfectly cooked beans that are tender, & are ready in about an hour from dried chickpeas.  An easy and protein packed snack to keep in the fridge to add to soups, salads, or any dish!

I love using my Instant Pot for quickly cooking dried beans –  and these chickpeas turn out amazing every time! Use these to make easy oil free hummus, chopped Greek chickpea salad, or Thai chickpea salad for your next potluck.

I always have tons of dried beans in my cupboard, and chickpeas are a favorite! These easy garbanzo beans are great in meal prep or recipes to make ahead.

Of all the beans out there, I feel chickpeas are one of the most versatile.  They are lusciously creamy when blended, but can hold their own in a stew or soup.  One of the awesome things about this method of cooking chickpeas is that you can use the cooking water, known as aquafaba, in other recipes as a thickener.

These Instant Pot Chickpeas Are:

  • High in protein
  • Soft and Tender
  • High carb and low fat (HCLF)
  • Ready in under an hour in the Instant Pot
  • Versatile: once cooked you can add a handful of chickpeas to almost any dish

Cooking Chickpeas from Scratch

While I love the convenience of canned beans, I usually cook dry beans from scratch in my pressure cooker – the texture is better and it’s more affordable.  I use a larger 7.5-Quart Instant Pot which is larger than the standard model so I can batch cook more at a time. 

If you don’t already have one, the Instant Pot works wonders for cooking dried beans fast, no soaking required! While canned beans are super convenient, they are often loaded with sodium.  If you buy canned beans, I always recommend using a no salt added variety so you can control the amount of salt in your dish. 

Next time you reach for the canned beans, think about investing in a pressure cooker instead! Homemade beans are incredibly cost efficient, and you can add seasonings and spices to the beans while they cook for extra flavor.

What’s In these No Soak Instant Pot Chickpeas?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Dried Chickpeas – I like to buy my dried beans a few pounds at a time, which is really cost effective.
  • Water
  • Optional Spices: you can add other spices or bay leaves if you like!  If you are planning to use the cooking liquid (aquafaba) after, don’t add strong spices or salt.

Inexpensive and Affordable Protein For Everyone

I love how inexpensive cooked chickpeas are to make! This recipe uses a lot of ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and tasty meals using a few staples you can rotate. 

How Do I Make Unsoaked Chickpeas in the Instant Pot?

  1. Rinse and sort the chickpeas, discarding any broken bits or small stones.
  2. Add the chickpeas and the water (plus any optional spices) to the Instant Pot.  Set on Manual or High Pressure to cook for 45 minutes.  Allow beans to naturally release for 15 minutes, then release any remaining pessure.
  3. Drain the chickpeas. Keep in mind saving the water (aquafaba) which can be used to thicken other recipes.

Chickpea Recipes to Use Your Cooked Beans In

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Instant Pot Chickpeas, No Soak

This Instant Pot Chickpeas no soak recipe makes perfectly cooked beans that are tender, & are ready in about an hour from dried chickpeas.  An easy and protein packed snack to keep in the fridge to add to soups, salads, or any dish! I love using my Instant Pot for quickly cooking dried beans –  and these chickpeas turn out amazing every time!
5 from 5 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Snack, Snacks
Cuisine Mediterranean
Servings 8
Calories 206 kcal

Ingredients
  

  • 1 pound dried chickpeas unsoaked
  • 8 cups water
  • Spices optional, I like adding bay leaves

Instructions
 

  • Rinse and sort the chickpeas, discarding any broken bits or small stones.
  • Add the chickpeas and the water (plus any optional spices) to the Instant Pot.  Set on Manual or High Pressure to cook for 45 minutes.  Allow beans to naturally release for 15 minutes, then release any remaining pressure.
  • Drain the chickpeas. Keep in mind saving the water (aquafaba) which can be used to thicken other recipes.

Nutrition

Calories: 206kcalCarbohydrates: 34gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 25mgPotassium: 496mgFiber: 10gSugar: 6gVitamin A: 38IUVitamin C: 2mgCalcium: 67mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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