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Instant pot chickpeas recipe

Instant pot chickpeas recipe - An easy way to make soft chickpeas perfect for salads, curries, hummus etc.
Course Salad, Side Dish
Cuisine Indian
Cook Time 10 minutes
Soaking time 8 hours
Total Time 8 hours 10 minutes
Servings 3
Author Sharmilee J


  • 1 cup dried chickpeas
  • 5 cups water
  • 1 tsp rock salt


  • Soak chickpeas in enough water for atleast 8 hrs or overnight.
  • This is how it looks after 8 hrs.
  • Rinse it well add it to instant pot.
  • Add 5 cups water to it.
  • Add rock salt to it.
  • Mix it once.If you want you can add a pinch of turmeric powder to it.
  • Close with lid.Set pressure cook mode in high for 15 mins.
  • Now the instant pot has started.It takes few mins to change from ON to timer and only when then the timer is shown the actual cooking time starts.
  • Inititally the steel button is down.
  • Inititally the steel knob is down and when it starts to cook it automatically goes up as shown.When the knob is up it means cooking is in process/started and when its down pressure is released and you are ready to open the lid.Do not open the lid when the knob is up.
  • Once timer is 0, it automatically goes to keep warm mode. Let the pressure release by itself, it takes around 15-20 mins.
  • Cooked chana is ready!
  • Soft and not mushy chana is ready.
  • Drain water.
  • Press to check.It should be soft when pressed.
  • The collected water can be used for curries,rasam or soup etc.


  • If you like slightly crunchy chana then 10 mins would be enough but I prefer to cook them soft so usually 15 mins is my cooking time.
  • Always add salt while cooking chana.
  • Open the lid only after the steel knob goes down.
  • Always keep your fingers at a safe distance while manually pressure releasing.