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+ servings
One cup of dried chickpeas yields just more than 2.5 cups of cooked chickpeas.
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4.74 from 23 votes

Instant Pot Chickpeas Recipe (Pressure Cooker)

Easy and healthy Chickpeas cooked in a pressure cooker.  Better than canned and quick to make. Enjoy in a salad or pilaf or hummus. 
Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Course: Salad
Cuisine: American, Indian
Keyword: instant pot chickpeas
Diet: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 5
Calories: 302kcal
Author: Meeta Arora



  • Rinse the chickpeas in ample water using a colander.
  • Soak the chickpeas in water overnight or for 4 hours.  (optional)
  • Add the chickpeas along with the water to the instant pot insert. Add salt (optional). Close the lid with vent in sealing position. 
  • Set the Instant Pot to High Pressure, and adjust the timer to 20 minutes (40 minutes if using unsoaked chickpeas)
  • When the cooking time is up, turn off the Instant Pot and do a 10 minute NPR, which means release the pressure manually 10 minutes after the beep. 
  • Strain the liquid and refrigerate or freeze the chickpeas in small batches. 


  • The cooking time can vary depending on the quality of the chickpeas.  This time has worked best for me in the many times I have cooked chickpeas.
  • In general, cooking time does not change if you half or double this recipe. 
  • Optionally you can add garlic and bay leaves which cooking chickpeas. 


Serving: 81g | Calories: 302kcal | Carbohydrates: 50.36g | Protein: 16.38g | Fat: 4.83g | Saturated Fat: 0.482g | Sodium: 484mg | Potassium: 574mg | Fiber: 9.8g | Sugar: 8.56g | Vitamin A: 100IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 3.4mg