Instant Pot Spiced Chickpeas and Vegetables


It wasn’t until I had owned my Instant Pot for over a year that I started cooking beans from their dried form. Part of it was apprehension: could I really cook dry beans in a fraction of the time without soaking them overnight? The answer is 100% yes. It actually took a few conversations with one of my best friends (a friend whom I had CONVINCED to purchase the Instant Pot) about the ease of cooking beans from scratch.

I have nothing against canned beans. They are great in a pinch and make for an awesome snack. But dried beans are a fraction of the price, and the environmentalist in me loves the fact that they produce so much less waste. I buy my dried beans at a local store with a large selection of grains and other dry goods (Sprouts, if you have one nearby). They have a huge selection of dried beans, and many organic versions as well. When I go, I stock up on kidney, black, garbanzo, cannellini (and I also stock up on lentils, while I’m at it).

When I prepare dry beans in the instant pot, I usually cook a little more than a recipe calls for, with the notion that I will have some leftover to do what I wish (seriously, beans make an awesome snack, especially for babies as they are developing their pincer grasp around 9/10 months old).

I will say that although bean recipes are easy, they do take some time. BUT that time is not spent in the kitchen. If you have cooked with an instant pot, you know most recipes are set it and forget it.

And now, the current recipe. It’s an easy side dish, or vegetarian main dish with beans and vegetables. If you are looking for something easy, or want to ease into cooking beans in the instant pot, this one is for you!

Instant Pot Spiced Chickpeas and Vegetables


  • 2/3 cups dry chickpeas/ garbanzo beans (you’ll need about 1/3 cup dry beans for the recipe, but cook more if you want to have some leftover)

  • 2 carrots, chopped (can also add any other chopped vegetables like celery and zucchini)

  • 1/2 medium onion chopped

  • 1 tbsp oil (I use avocado oil)

  • 1/2 tsp each: cumin, coriander, all spice, paprika

  • Chili powder, salt and pepper to taste

  • One 14.5 oz can diced tomatoes


  1. Add dry chick peas to instant pot and enough water to cover about 1 inch over the chick peas

  2. Turn instant pot on, and cook at high pressure for 40 minutes. If you plan to serve with a grain, I recommend cooking this now. Some favorites include quinoa, brown rice or whole wheat pasta.

  3. Natural Pressure Release (NPR, as it’s called in most recipes) for 10 minutes (this means, after the instant pot “beeps” let sit for 10 minutes prior to releasing the steam valve)

  4. Drain chick peas, and reserve about 1 cup of liquid

  5. Turn instant pot to saute mode and add oil

  6. Once hot, add onion, carrot and any other vegetables and saute for 2-3 minutes. Add spices

  7. Add in two cups cooked garbanzo beans (save the remainder for another use, like my chick pea cookies)

  8. Add can of tomatoes and 1/2 cup reserved liquid from chick peas.

  9. Cook on high pressure 5 minutes. NPR 5 minutes and then open the steam value, carefully.

  10. Enjoy!