How to Make the Best Instant Pot Chickpea Recipes

Chickpeas, also known as garbanzo beans, are one of the most versatile ingredients in healthy cooking. Whether you’re meal prepping a big batch of chickpeas or whipping up a quick vegan curry, the Instant Pot makes it incredibly easy to prepare them from scratch. No need for soaking or long time cooking on the stove top—you can get tender chickpeas in a fraction of the time using high pressure.

In this post, you’ll learn the best way to cook chickpeas in an electric pressure cooker, plus get several vegan recipes like chana masala, chickpea coconut curry, and a hearty stew that will warm your soul. Whether it’s your first time using dried chickpeas or your fifteenth time making a one-pot meal, this guide includes detailed instructions and a handy recipe card you can save for later use.

Why Chickpeas?

Before we dive into the recipes, here’s a quick breakdown of why chickpeas are worth loving:

High in plant-based protein – Ideal for vegetarians and vegans.
Rich in fiber – Supports digestion and keeps you full longer.
Budget-friendly – Especially when you buy dried chickpeas in bulk.
Versatile – Use them in stews, salads, curries, dips, or even roasted as a crunchy snack.

Why Cook Chickpeas in the Instant Pot?

Cooking dry chickpeas in the Instant Pot is my favorite way to get perfectly cooked, budget-friendly beans. Unlike canned chickpeas, which can be convenient, cooking your own lets you control the amount of water, salt, and texture. Plus, no BPA-lined cans or preservatives—just pure, whole food goodness.

With pressure cooking, even unsoaked chickpeas can go from rock-hard to fully cooked in less than an hour, depending on your desired doneness—whether you want a slightly firmer bean for salads or a softer bean for creamy soups.

I’ve really gotten better about trying to use my Instant Pot once or twice a week to help myself with meals. It’s so nice to set it to cook dinner while the kids and I spend some time outside, waiting for my husband to come home from work. In this busy season of life with toddlers who want to be outside constantly, it’s so helpful to have a pressure cooker to cook my dinner and let me spend time with the kids.

Basic Method: How to Cook Chickpeas in the Instant Pot

This is the core technique you’ll use for almost all chickpea pressure cooker recipes.

(Keep this recipe in your back pocket for one of the recipes below!)

You can use dry beans straight from the pantry—no soak method required.

Ingredients:

1 cup dried chickpeas
4 cups of water
1/2 tsp salt (optional)
1 bay leaf (optional for flavor)
1 clove garlic or a few cumin seeds (optional)

Instructions:

Add chickpeas and cups water to the bottom of the pot.
Lock the lid and set to Manual or Pressure Cook on high pressure.
Set your pressure cook time to:
- 35 minutes for a bit of bite (great for salads)
- 40 minutes for soft, tender chickpeas
- 45+ minutes for ultra-soft beans (good for hummus)
Allow natural pressure release for 15–20 minutes, then open the release valve to release any remaining pressure.
Drain and store in an airtight container in the fridge for up to 5 days, or freeze in cup portions for later use.

You can also save the cooking liquid—it’s a great base for soups or sauces!

Instant Pot Chana Masala (Indian Chickpea Curry)

This is a classic Indian recipe and my go-to vegan chickpea curry when I’m craving something rich and comforting. You can make this using either cooked chickpeas or cans of chickpeas if you’re short on time.

Ingredients

2 cups cooked chickpeas
1 yellow onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger
2 tsp extra garam masala
1 tsp curry powder
1/2 tsp cayenne pepper
1/2 tsp turmeric
1 tsp cumin seeds
1 cup tomato puree
1/2 cup cold water
2 tbsp olive oil
Salt to taste
Fresh green onion or cilantro for garnish

Instructions

Turn on Sauté mode, add olive oil, and cook onions until soft.
Add garlic, ginger, and spices. Toast until fragrant.
Stir in chickpeas and tomato puree, then add water.
Cancel Sauté, seal the lid, and pressure cook for 5 minutes.
Use natural release for 10 minutes, then quick release.
Garnish with herbs and serve with brown rice or naan breads.

Chickpea Coconut Curry

This creamy curry is one of the easiest vegan recipes to throw together, and the subtle sweetness of coconut milk balances the heat perfectly.

Ingredients

2 cups cooked chickpeas
1 red onion, chopped
1 bell pepper, chopped
2 garlic cloves
1 tbsp curry powder
1/2 tsp lime powder or juice
1 cup coconut milk
1/2 cup cup of water
1 tbsp olive oil
Salt to taste

Instructions

Sauté onions, garlic, and bell peppers in olive oil.
Add curry powder and stir for 1 minute.
Add chickpeas, water, and coconut milk.
Seal and cook for 4 minutes on high heat.
Quick release pressure and stir in lime juice.
Serve with steamed brown rice.

Moroccan-Inspired Chickpea Stew

A nutritious stew with warming spices, perfect for batch meals or freezing.

Ingredients

2 cups cooked or canned chickpeas
1 yellow onion, chopped
1 sweet potato, cubed
1 can diced tomatoes
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp cumin
2 cups vegetable broth
1 tbsp olive oil
Fresh parsley

Instructions

Use Sauté mode to soften onions in olive oil.
Add spices, chickpeas, sweet potatoes, and tomatoes.
Add broth and seal the lid.
Cook on high for 8 minutes. Use natural pressure release for 10 minutes.
Adjust seasoning and serve.

Roasted Chickpea Snack (Using Cooked Instant Pot Chickpeas)

These crispy bites are a great option for snacking or topping a chickpea salad.

Ingredients

chickpeas from the first recipe in this post

Instructions

After pressure cooking, pat your chickpeas dry.
Toss with olive oil, salt, and chili powder.
Bake at 400°F for 30 minutes, shaking halfway.
Store at room temperature in an airtight container.

Smoky Chickpea and Bell Pepper Chili

This warming one-pot meal is packed with protein-rich garbanzo beans, colorful bell peppers, and bold spices. Using pressure cooking in the Instant Pot, you get all the deep chili flavor in a fraction of the time it would take on the stove top. Great with a side of brown rice, cornbread, or just by itself!

Ingredients

2 cups cooked chickpeas (or 1.5 cans of chickpeas, drained)
1 tbsp olive oil
1 yellow onion, diced
1 red onion, diced
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 tsp chili powder
1/2 tsp cayenne pepper (optional, for heat)
1 tsp smoked paprika
1 tsp cumin seeds (or ground cumin)
1/2 tsp oregano
1/2 tsp salt (adjust to taste)
1 cup tomato puree
1 cup vegetable broth or cup of water
1 tbsp lime powder or juice (to finish)
Optional: 1/2 tsp curry powder for a fusion twist

Instructions

Turn on Sauté mode on the Instant Pot. Add olive oil, then sauté yellow onion, red onion, and garlic until soft (about 3–4 minutes).
Stir in the bell peppers, cumin seeds, chili powder, paprika, oregano, cayenne pepper, and salt. Cook for 1 more minute until fragrant.
Add cooked chickpeas, tomato puree, and broth or cup of water. Stir everything well and scrape the bottom of the pot to avoid burning.
Cancel Sauté. Seal the lid and cook on high pressure for 6 minutes. Let the pot do a natural pressure release for 10 minutes, then use quick release for any remaining pressure.
Stir in lime juice or lime powder. Taste and adjust seasoning. Serve hot, topped with green onion, avocado slices, or vegan sour cream.

Tips for Best Results When Cooking Chickpeas

Use hot water instead of cold when adding to your Instant Pot to speed up pressure cook time.
For batch cooking, double or triple your chickpeas and freeze in cup portions.
If you didn’t have enough time to soak, don’t worry—unsoaked chickpeas work great with pressure cooking.
For a different kind of flavor, try cooking with a bay leaf, onion, and a little salt for more depth.