This Instant Pot Chickpeas recipe can be prepared with either soaked or dried chickpeas. A perfect recipe whether you have planned ahead or need to get something on the table fast. The soaked or unsoaked chickpeas go into the pressure cooker with water and seasonings to cook to perfect tenderness.
Sort the dried chickpeas and remove any misshapen garbanzos or pieces of debris that may have mixed in. Then give the garbanzo beans a very good rinse.
Place the chickpeas into a bowl. Then add with enough water to cover them by several inches. Let the chickpeas soak for at least for 12 hours (overnight). You can soak them for up to 48 hours (refrigerated). In that case change the water every 12 hours and give the chickpeas a good rinse. After soaking discard the soaking water and rinse the garbanzo beans one last time.
Add the chickpeas to the inner pot of your pressure cooker and fill it with enough water to cover the chickpeas by 2 inches.
Add 1/2 onion, unpeeled garlic cloves, bay leaves, sea salt, oregano, and cumin (optional) to the Instant Pot.
Close the lid and turn the pressure valve to sealing. Cook soaked chickpeas on Manual high pressure for 13 minutes (18 mins for high altitude). Cook unsoaked chickpeas for 40 minutes (45 mins at high altitude).
The pressure cooker will take about 15-17 minutes to come to pressure before the timer starts to count down. Afterwards, let the pressure release naturally (NPR) until the pin drops by itself, or quick release (QR) any remaining pressure after 20 minutes.
Open the lid and discard the onion, garlic cloves, and bay leaves. Serve the chickpeas as a warm side dish right away or use in salads and other recipes.
You can store the chickpeas including liquid for up to 1 week in the fridge. If storing longer, divide into smaller portions of about 1.5 cups and freeze for several months.