Instant pot chickpeas no soak method (garbanzo beans) is so easy and fast you can cook dried chickpeas in your instant pot directly without soaking the chickpeas in advance and the instant pot cooked chickpeas has the perfect texture. This post contains video which will help you to get through the visuals of cooking dried chickpeas directly in the instant pot without soaking in water in advance!
This no soak method is so easy, convenient and pretty fast (compared to other methods) as we can directly cook the dried chickpeas in the instant pot.
You can use a 6 quart duo or lux to make this amount of chickpeas as called in the recipe (which is 2 cups dried chickpeas).
I actually prefer soaking the dried peas and beans before cooking, but sometimes we just forget to do that and without instant pot, there is no way we can cook the dried chickpeas if I hadn’t soaked it in advance.
How To Cook Dried Chickpeas Without Soaking?
You can use instant pot to cook dried chickpeas without soaking in water in advance!
In your instant pot, you can easily cook the soaked dry chickpeas and also you can cook dry chickpeas without soaking it in water in advance!
There are different methods to cook chickpeas in your instant pot, based on whether you have canned chickpeas, or soaked dry chickpeas, or dry chickpeas which are not soaked in advanced.
Canned chickpeas can be easily cooked in the instant pot and you will have very minimal work.
To see how to cook canned chickpeas in instant pot, see this chickpea curry recipe using canned chickpeas where I have given the time for cooking the canned chickpeas.
If you have soaked your dry chickpeas in advance (for at least 6 to 8 hours or overnight), the chickpeas cooks much faster than cooking them directly. You can see instant pot soaked chickpea recipe here.
If you didn’t soak the dry chickpeas in advance, follow the instructions in this post to prepare the chickpeas perfectly!
Sometimes it is just so easy and convenient to cook the dried chickpeas directly in the instant pot, without soaking it in advance as it saves a lot of time, and also no need to plan in advance.
So if I forget to soak the chickpeas in advance, usually I cannot cook it the same day.
However, with the instant pot, we can just cook the dried chickpeas right away! Isn’t it so much convenient? For me, it is since I usually use dried chickpeas in meal preparations.
What Kind Of Chickpeas To Use In This Instant Pot Chickpeas Recipe?
We use dried chickpeas or garbanzo beans in this recipe (not the canned chickpeas).
I have used the white chickpeas or garbanzo beans in this instant pot chickpeas no soak recipe.
There are also other varieties like black chickpeas which has basically a dark brown skin and the ones with dark green colored skin. They are delicious and even more nutritious due to the increased protein content.
However, I recommend using white chickpeas for this instant pot recipe, since they turn out more soft and perfectly cooked with this instant pot method. The other two varieties can also be cooked the same way, but the texture will be a little bit more chewy.
What To Do With The Instant Pot Cooked Chickpeas?
You can drain the liquid and use the cooked chickpeas to use in any recipes as you would like, like chickpea salads, chickpea stir fry etc.
If you want to save the leftover liquid, you can save that too which you can use in place of broth for preparing soups, curry etc.
If you wish to prepare hummus, the chickpeas need to be cooked more soft, so I recommend cooking the chickpeas for about 60 minutes instead of 45 minutes as called in this recipe.
I used the cooked chickpeas to prepare an easy chickpea curry in the instant pot itself. You can see the picture below, I will have instructions also in the video on how to make the chickpea curry using the cooked chickpeas and liquid in it.
How To Prepare Chickpeas In Instant Pot Without Soaking First
We use the following ingredients in this instant pot chickpeas no soak recipe.
After cooking the chickpeas in the instant pot, I used the cooked chickpeas to make chickpea curry easily in the instant pot itself (which is shown in the video as well), however, this is totally optional and you may use the cooked chickpeas in other disheas as well you like.
Ingredients for instant pot chickpeas no soak recipe
2 cups dry chickpeas (garbanzo beans)
4 cups water or vegetable broth
salt as needed
1 teaspoon garlic powder optional
1 teaspoon onion powder optional
Steps To Follow (The Process)
We use the dried white chickpeas (garbanzo) in this recipe, so let us rinse the dried chickpeas in water first.
Add the rinsed chickpeas to the inner pot of the instant pot.
Also add the water and salt, stir in.
Now add the garlic powder and onion powder if using, stir into mix with the rest of the ingredients.
Close the instant pot with lid in sealing position, press manual or pressure cook button and cook in high pressure for 45 minutes (if you need very soft chickpeas that can be mashed, you can cook for about 60 minutes).
Wait for a natural pressure release for about 20 minutes or until its done or you may do a careful and gradual manual release after twenty minutes of natural pressure release if necessary.
Carefully open the instant pot (the contents will be hot) and see if the chickpeas is cooked to your liking.
You may drain the excess water and use the cooked chickpeas as needed in recipes to make curry, salads etc as you lile. Or you may also use the excess water for using in other recipes as a delicious and nutritious broth.
I made an easy chickpea curry using this cooked chickpeas in the instant pot, so I didn’t drain the excess water but I used the entire thing to make the chickpea curry for which you can see the instruction below, and also you can watch it in the video.
Ingredients & Steps To Make Chickpea Curry Using Cooked Chickpeas Instant Pot Method (Optional)
As I already mentioned, I used the cooked chickpeas to prepare an easy chickpea curry in the instant pot itself.
I will explain here how to prepare the easy chickpea curry in the instant pot itself using the cooked chickpeas.
In this case, you do not need to drain the excess water from cooking the chickpeas, because we use it for making the gravy of the curry.
ingredients to make chickpea curry from cooked chickpeas
½ teaspoon turmeric powder
½ teaspoon red chili powder
1 tablespoon coriander powder
1 teaspoon garam masala powder
2 teaspoons tamarind extract (optional)
2 tablespoons coconut milk
1 teaspoon oil
1 tablespoon curry leaves or cilantro leaves chopped
½ teaspoon black pepper powder may adjust the amount a little as you like
steps to make chickpea curry using cooked chickpeas
Add all the spices and also the tamarind extract (if using) to the instant pot with cooked chickpeas and mix everything well.
Simmer the contents for another couple of minutes or until the gravy is thickened enough and blended with the spices.
Then add the oil (you may use coconut oil for the best taste) and add black pepper powder, stir in to mix with the curry.
Now add coconut milk (you may use heavy cream also) and cook for another one more minute.
Finally add the curry leaves (or cilantro leaves), gently mix in and the chickpea curry from the instant pot chickpeas is ready!
However you don’t really need to make the chickpea curry if you do not like curry!
You can make a lot of things with cooked chickpeas. They are so nutritious and delicious on its own even if you enjoy them plain!
You can also used cooked chickpeas to add protein to your vegetarian rice dishes or pasta dishes like this spaghetti rigati pasta with spinach leaves and chickpeas (where we use cooked chickpeas) or you can use them in salads, to make falafel or hummus or burgers or patties or anything you like!
More instant pot chickpea recipes in this blog:
So here is how you can cook dried chickpeas in your instant pot right away without soaking them in advance.
Instant Pot Chickpeas No Soak Recipe (Video)
- instant pot 6 quart
to make chickpea curry from cooked chickpeas (this is optional)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder
- 2 teaspoons tamarind extract
- 2 tablespoons coconut milk
- 1 teaspoon oil
- 1 tablespoon curry leaves or cilantro leaves chopped
- ½ teaspoon black pepper powder may adjust as you like
- Wash the dried chickpeas very well and add the washed chickpeas to the inner pot of the instant pot.
- Add the water and salt, mix well.
- Also add the garlic powder and onion powder if using, mix well.
- Close the instant pot with lid in sealing position, press manual or pressure cook and cook in high pressure for 45 minutes (if you need very soft chickpeas that can be mashed, you may cook for about 60 minutes).
- Naturally release the pressure for about 20 minutes and then if all the pressure is not released by this time, do a careful and gradual manual pressure release.
- To use in recipes like salads or to save for later use, drain the excess water and use the cooked chickpeas as needed. You may also use the excess water for using in other recipes in place of broth. I made an easy chickpea curry using this cooked chickpeas in the instant pot, so I didn't drain the excess water but I used the entire thing to make the chickpea curry for which you can see the instruction below, and also you can watch it in the video.
To make chickpea curry using cooked chickpeas (optional)
- Stir the contents in the instant pot and add the spices and also the tamarind extract, mix everything well.
- Simmer the contents for another couple of minutes or until the gravy is enough and the spices and blended well with the gravy.
- Also add the oil and add black pepper powder, stir in.
- Add coconut milk and cook for one more minute.
- Add the curry leaves (or cilantro leaves), gently mix in and the chickpea curry is ready to be served! Enjoy the curry as a side with cooked rice, quinoa or any flatbread as you like!