Beef Free Pressure Cooker Chickpeas
Chickpeas are one of those pantry staples that genuinely transform once you cook them from scratch, and the pressure cooker makes the whole process almost effortless. After an overnight soak, these legumes go into the pot with smashed garlic, a bay leaf, and a little black pepper, and what comes out is deeply savory, creamy, and nothing like the canned version. The texture is the real win here — completely tender all the way through, with none of that chalky, undercooked center you sometimes get on the stovetop. Since the ingredient list is entirely plant-based, there's zero guesswork about hidden animal proteins or meat-based broths sneaking into your meal. The reserved cooking liquid is a bonus worth keeping — it's rich and flavorful, perfect for thinning out soups or adding body to stews. Once cooled, a batch keeps in the fridge for up to five days, so you can toss them into salads, blend them into hummus, or season them however the week calls for.
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Learn more →Ingredients
6 servings
- 1 lb dried chickpeas
- 6 cups water
- 1 tsp kosher salt
- 3 cloves garlic, smashed
- 1 bay leaf
- ½ tsp black pepper
Instructions
- 1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak for 8 hours or overnight, then drain and rinse through a colander.
- 2
Add the soaked, drained chickpeas to the pressure cooker along with 6 cups of fresh water, the salt, smashed garlic, bay leaf, and black pepper.
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