Perfect InstantPot Chickpeas
Prep time
Cook time
Total time
I make a whole pound at once and usually eat some plain, put some in my favorite minestrone, and freeze the remainder in a quart mason jar for next week. Don't skip on the olive oil. If anything, add more!
Serves: 8 servings
  • 1 pound dried chickpeas
  • A little yogurt, lemon juice, or sourdough starter for soaking (optional)
  • Olive oil
  • 1 carrot, peeled and cut into a few pieces
  • 1 celery stalk, cut into a few pieces
  • 1 onion, trimmed and halved
  • 2 stalks fennel (cut off from the bulb; I save these in the freezer whenever I made a recipe that calls for fennel), cut into a few pieces
  • A few sprigs fresh parsley (optional)
  • 3 garlic cloves
  • 3 strips lemon peel
  • ½ cup olive oil
  • 1½ teaspoons salt
  1. Put the chickpeas in a big bowl. Cover with a few inches of water and stir in the yogurt, lemon juice, or starter if using. Soak overnight.
  2. When you're ready to cook, drain off the soaking water. Put them in the pot of the InstantPot. Add water to cover by 1 inch, then put in the carrot, celery, onion, fennel, parsley, garlic, lemon peel, olive oil, and salt.
  3. Cover and seal the InstantPot. Use the manual setting and cook for 22 minutes. Turn off the pot and let rest for 20 minutes, then break the seal if the pressure hasn't come down yet. Taste for salt, adding more as needed. Remove the vegetables. Eat the chickpeas immediately or store them in jars in their broth.
Recipe by Big Girls Small Kitchen at