Using the Instant Pot for any type of cooked beans is a big win. It’s faster and easier than making them on the stove top.

I like keeping cooked chickpeas in the freezer to use in recipes instead of canned. They taste better and cost less too.

Freeze in 1-2 cup quantities.

Print Recipe

Instant Pot Chickpeas

Prep Time5 minutes mins

Cook Time40 minutes mins

Servings: 12 cups

Ingredients

• 2 pounds dry chickpeas
• 1 onion diced
• 10 cloves garlic crushed
• 3 tbsp lemon juice
• 2 tsp kosher salt
• 1/2 tsp pepper
• 12 cups water

Instructions

• Combine all ingredients in the Instant Pot.
• Seal the lid and set the cook time for 40 minutes.
• When the time is up, do a quick pressure release.
• Cool and store in 2 cup quantities in the freezer.