Instant Pot Butter Chickpeas (Crispy, Savory, 10-Minute Side)

By Rossi Voss | March 14, 2025 | Prep: 10 mins | Cook: 25 mins | Servings: 4 | Cost: $2.20/serving

As someone who wrote 100 Beginner’s Instant Pot Bean and Grain Cookbook (only $0.99!), I know few ingredients are as versatile as **chickpeas**.

These **Instant Pot Butter Chickpeas** are rich, savory, and deeply satisfying — simmered with onions, garlic, and a touch of butter (or olive oil), then finished with fresh herbs. Serve them over rice, mash into a dip, or roast for crispy snacks.

Why This Recipe Works

• Creamy texture: Pressure cooking ensures tender, melt-in-your-mouth chickpeas.
• Flavor-packed: Infused with aromatics and finished with butter or ghee.
• Freezer-friendly: Make a double batch and freeze for future meals.
• Budget-smart: Costs less than canned, especially when using dried beans.

Ingredients

• 1 can (15 oz) chickpeas, drained (or 1.5 cups cooked)
• 1 tbsp butter or olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• ¼ cup vegetable broth or water
• Fresh parsley or cilantro (for garnish)

Step-by-Step Instructions

1. Sauté aromatics: Press “Sauté” on Instant Pot. Add butter/oil, onion, and garlic. Cook 3–5 mins until soft.
2. Add spices: Stir in cumin and smoked paprika; toast 30 seconds.
3. Add chickpeas & liquid: Add chickpeas and broth/water. Stir well.
4. Cook: Seal lid → Manual High Pressure 10 mins → Quick release.
5. Finish: Stir in salt, pepper, and extra butter if desired. Garnish with fresh herbs.
6. Serve: Over rice, with flatbread, or as a side dish.

Serving Suggestions

• Meal prep bowl: Pair with quinoa, roasted veggies, and tahini sauce.
• Dip base: Blend with lemon juice and tahini for quick hummus.
• Crispy snack: Drain, toss with oil, and air fry at 400°F for 15–20 mins.
• Stew addition: Stir into soups or curries for extra protein.

Storage & Reheating

• Fridge: Store in airtight container up to 5 days.
• Freeze: Portion into 1–2 cup containers — lasts 3 months.
• Reheat: Warm on stove or in Instant Pot with a splash of broth.

Variations & Substitutions

• Vegan: Use olive oil instead of butter.
• Spicy: Add ½ tsp chili flakes or harissa paste.
• Herbed: Stir in rosemary, thyme, or dill before serving.
• Dried beans version: Use 1 cup dried chickpeas + 3 cups water → Manual 40 mins → Natural release 10 mins.

More Resources

• More Instant Pot recipes
• No-Soak Instant Pot Beans: Time-Saving Tips
• Global Noodle Bowls: 5 20-Minute Meals

Cookbook Pick: Want more bean mastery? Try my 100 Beginner’s Instant Pot Bean and Grain Cookbook — packed with 100+ tested recipes for soups, stews, and grain bowls!

Free Printable: Download your Free 4-Week High-Protein Meal Plan PDF — includes grocery lists and appliance guides.

Frequently Asked Questions

Can I use dried chickpeas?

Yes! Use 1 cup dried chickpeas + 3 cups water. No soak needed → Manual 40 mins → Natural release 10 mins.

How do I make them crispy?

Drain cooked chickpeas, toss with oil and seasoning, and air fry at 400°F for 15–20 mins until golden.

Are these freezer-friendly?

Absolutely! Cool completely, portion into jars or bags, and freeze up to 3 months.

Final Thoughts

These Instant Pot Butter Chickpeas prove that simple ingredients can create deeply flavorful meals. With just a few quality steps, you can serve a dish that feels luxurious but takes less than 30 minutes.

Want more bean inspiration? Try my 100 Beginner’s Instant Pot Bean and Grain Cookbook for 100+ creative ways to use beans in every course — all under $3.50/serving.

What’s your favorite way to serve chickpeas? Share your creations with #RossiVossChickpeas.

Happy Cooking!
Rossi Voss