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Instant Pot Chickpeas
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5 from 2 votes

Instant Pot Chickpeas {No Soaking}

These Instant Pot Chickpeas are SO easy and there's no soaking required! Read on for my bonus favourite smashed chickpea salad recipe.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Salad
Cuisine: American
Keyword: instant pot chickpeas
Servings: 6 servings
Calories: 313kcal
Author: Taylor Stinson


  • 6 cups water
  • 1 lb dry chickpeas

Smashed chickpea salad

  • 1/3 cup light mayo
  • 1 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp dried dill or 1 tbsp fresh
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 2 celery stalks, diced
  • 2 green onions, sliced


  • Add water to the Instant Pot, then dried chickpeas.
  • Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 50 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 50 minutes.
  • Let the Instant Pot do a natural pressure release. Open the lid when pressure gauge has dropped and the lid opens easily. Drain the remaining liquid from the chickpeas, then serve and enjoy!

For the smashed chickpea salad

  • Let the chickpeas cool for 30 minutes on the counter, then chill for at least 30 minutes in the fridge.
  • Meanwhile, mix together all the ingredients listed under the Smashed chickpea salad heading in a large bowl. Once chickpeas are cool, add them to the bowl, then mash them with a potato masher until roughly mashed. Keeps in the fridge up to 5 days. Enjoy!



Calories: 313kcal | Carbohydrates: 49g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 328mg | Potassium: 735mg | Fiber: 14g | Sugar: 9g | Vitamin A: 169IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 5mg