Comments on: Instant Pot Chickpeas

By: Alex Overhiser

Alex Overhiser — Wed, 11 Mar 2026 18:00:01 +0000

In reply to Jennifer Fynn. I'm not sure! Maybe so!

By: Jennifer Fynn

Jennifer Fynn — Sun, 08 Mar 2026 19:17:49 +0000

In my Instant Pot Pro, soaked chickpeas need only 1 minute at high pressure (plus natural release). Cooking them any longer inevitably results in total mush. I’m rather puzzled though, because nearly every Instant Pot recipe out there specifies a much longer cooking time. Maybe the Pro is much higher powered than other models?

By: MB Whitcomb

MB Whitcomb — Sat, 01 Jan 2022 07:06:25 +0000

Worked great in my Ninja Foodie 8 qt….make sure how ever much you make your water and beans don’t fill the pot more than half way. I would like to figure out a time I could go in and skim them, but totally happy with texture (pre-soaked overnight).

By: Heather

Heather — Mon, 08 Mar 2021 22:03:27 +0000

Hey, here’s one MORE tip! … In my Instant Pot manual, there are directions for doing a ‘pre-soak’ of any beans / chickpeas. On those days when you forget to soak ahead, or are planning a meal more spontaneously, here’s what you can do to “mimic” the overnight soak. I have done this MANY times and it works great to make tender, delicious beans / peas.
Measure beans / chickpeas into pot, add water (4 x more than dry ingred’s), seal pot, press “Manual” and enter 4 minutes. Wait for a minimum of 10-15 min after finished that cycle before unsealing your pot. That is your “pre-soak” …. Drain them, then put back into the IP, add water, and proceed to now cook the beans.

By: Sonja Overhiser

Sonja Overhiser — Tue, 22 Dec 2020 21:45:47 +0000

As of December 2020, this recipe was updated with soaking instructions for more reliability! Soaking the chickpeas is highly recommended for the most consistent cooking. Soak the chickpeas 10 to 12 hours, then cook 23 minutes on High Pressure. For unsoaked, cook 35 minutes on High Pressure. Thank you for your feedback!

By: You

You — Mon, 26 Oct 2020 19:14:51 +0000

If this helps: I cooked 1.5 lbs of (unsoaked) garbanzo beans in 12 cups of water for 40 minutes of actual pressure cooking time with slow release for 15 minutes and they came out perfectly.

By: Lucio

Lucio — Fri, 21 Aug 2020 01:33:41 +0000

I have never been able to cook dry chick peas in instant pot in 20-30 minutes.

By: Alex Overhiser

Alex Overhiser — Mon, 22 Jun 2020 14:18:02 +0000

In reply to Melody Rhoades. Hi! Our nutrition analysis doesn’t include sodium. A teaspoon of kosher salt has ‭1,920‬ mg of sodium but it wouldn't all be ingested since the water is drained. Hope this helps!

By: Melody Rhoades

Melody Rhoades — Sun, 21 Jun 2020 16:17:54 +0000

What is the sodium count? It is not on the Nutritional List. I’m on a sodium restricted diet and really would like this info included.
Tia
Melody Rhoades

By: Thea

Thea — Mon, 04 May 2020 03:25:31 +0000

I thought they came out perfectly. I agree with the above comment that the freshness of the dried beans matters (from the personal experience of trying to cook old beans before!). I’ve been looking for a recipe for dried garbanzo beans that come out soft but not mushy or split, and this worked well, thank you!

By: Doc

Doc — Sat, 02 May 2020 14:24:06 +0000

In reply to Sarah.

It is actually better to salt the water when cooking beans, including chickpeas (and when soaking, if you do that). The salt then flavors the beans throughout. If they are fully hydrated whey you add the salt, they will not absorb it as well. When cooking on a stove top, as opposed to a pressure cooker, add somewhat less salt because, as the water boils off, the salt concentration will increase.

Salt does not prevent beans from cooking.

I found this article that further explains it:

https://dinersjournal.blogs.nytimes.com/2013/02/15/when-to-salt-your-beans/

By: Maureen

Maureen — Thu, 02 Apr 2020 19:08:39 +0000

Getting ready to try this recipe and I’ve read a lot of reviews about beans not cooking enough and just wanted to share my lesson on “not cooked to soft”. I think if they are old/aged/ dry beans they kind of go “stale”. I’ve had this problem before and just st ended up throwing them out because they were never cooking. Just wanted to share my experience. Thanks for the recipe!

By: Ana

Ana — Tue, 17 Mar 2020 10:36:22 +0000

In reply to Lisa. I pre-soaked for 24h and 15 min dit it for me

By: Alex Overhiser

Alex Overhiser — Tue, 03 Mar 2020 14:14:38 +0000

In reply to Barbara. Either one will work!

By: Barbara

Barbara — Tue, 03 Mar 2020 02:19:28 +0000

You didn’t really explain if you shut the pot off and wait 20 minutes or keep it on keep cmwarm

By: Richard

Richard — Mon, 10 Feb 2020 16:42:27 +0000

My experience — to get the consistency I’m looking for (cooked, but not mushy), I’ve found that no less than 45 minutes of cooking is needed — with 50 being preferable. This is using a ‘fresh’ bag of Goya beans (expiry 10/22 — over 30 months hence). No salt added, but 1/3 of the cooking liquid was low-sodium vegetable stock (which, if the label is accurate, translates to 70ml of sodium).

By: Alex Overhiser

Alex Overhiser — Fri, 24 Jan 2020 18:10:24 +0000

In reply to Marian Pohlman. Hi! There is a difference in the way it cooks. The natural release allows it to soften slowly, while a longer high pressure cook might demolish it. Let us know your results!

By: Marian Pohlman

Marian Pohlman — Fri, 24 Jan 2020 18:06:24 +0000

is there a difference between natural release and quick release. my son is impatient and wants to use quick release, so we are going to try setting for 30 minutes to see if that works???

By: Leslie

Leslie — Wed, 13 Nov 2019 20:19:39 +0000

Thank you for this recipe! Delicious.

By: Jen

Jen — Wed, 30 Oct 2019 11:48:48 +0000

22 minutes was perfect. I made them before bed and let them natural release overnight. One pound of dried chick peas is four store-bought cans exactly. I’m making chick peas salad with one can and the other three went in freezer containers. Super simple and much cheaper than canned. No packaging and Earth friendly too!