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How to Cook Garbanzo Beans in a Pressure Cooker
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4.62 from 18 votes

How to Cook Garbanzo Beans in a Pressure Cooker

I love it that garbanzo beans, or any dried beans for that matter, are so quick and easy to make in a pressure cooker.  1 ½ cups dried beans equals about 3 1/2 cups cooked. For nutrition I calculated 1/2 cup cooked beans per person.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Component
Cuisine: Vegetarian
Keyword: chickpeas, garbanzo beans, Instant Pot, pressure cooker
Servings: 7 servings.
Calories: 156kcal

Ingredients

  • 1 ½ cups dried garbanzo beans , aka chickpeas
  • About 3 cups of water
  • Optional seasoning , such as chiles, garlic, onion and herbs. (see note)
  • 1 teaspoon olive or avocago oil , if needed
  • fine sea salt , as needed

Instructions

  • Rinse the beans and pick out any rocks that might be masquerading as beans. Put them in the pressure cooker. Cover with a generous inch of water.
  • If you wish, add optional seasonings, except salt. Don’t add salt until the beans are cooked.
  • With a stovetop pressure cooker: Cover and bring to pressure over high flame. When it comes to pressure, turn the heat down, just so it maintains pressure. Set the timer. How much time depends on whether you soaked the beans or not. See notes.
  • With the electric Instant Pot or Mealthy, turn the top dial to Sealing, press Manual on the Instant Pot and set the timer, depending on whether you soaked the beans or not.
  • Cook pre-soaked beans 12 to 18 minutes if you plan to let the pressure come down naturally.
  • Cook pre-soaked beans 16 minutes under pressure if you plan to quick release the pressure.
  • If you didn’t pre-soak the garbanzos, cook 35 to 40 minutes.
  • Test a bean to make sure it is tender to your liking. If they need to cook more, bring to pressure again for a minute or so. Quick release.
  • You're there--perfect garbanzo beans ready for your next recipe.

Notes

  • If you have an older model stovetop cooker, add the oil—to prevent the beans from clogging the valve.
  • Cook pre-soaked beans 12 to 18 minutes if you plan to let the pressure come down naturally.
  • Cook pre-soaked beans 16 minutes under pressure if you plan to quick release the pressure.
  • If you didn’t pre-soak the beans, cook 35 to 40 minutes and quick release.
  • I often drop a couple of dried chiles and some garlic cloves into the pot. The chile heat is subtle and welcome if the beans end up as soup, or dip, or hummus.
  • If you have any fresh herbs on hand, say parsley or cilantro, throw them in as well. Dried herbs and bay leaves are also possibilities, season as you wish thinking about what you will make with the cooked beans.

Nutrition

Calories: 156kcal | Carbohydrates: 26g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 375mg | Fiber: 7g | Sugar: 5g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 3mg