Caffeine Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are a revelation — creamy all the way through, with none of that chalky, undercooked center you sometimes get from a rushed stovetop batch. The garlic, bay leaf, and black pepper do quiet, steady work during the cook, giving the beans a subtle savory depth that canned versions simply can't match. Since everything here is whole, simple, and plant-based, there's no need to scan labels for hidden additives or worry about what's lurking in a can. The pressure cooker does the heavy lifting in about 35 minutes of active cook time after an overnight soak, and the natural pressure release helps the chickpeas stay intact and velvety rather than blown out. That reserved cooking liquid is liquid gold — don't toss it if you're planning a soup or stew later in the week. Once cooled, a batch keeps in the fridge for up to five days, making it one of the most versatile things you can have on hand for salads, dips, grain bowls, or a quick pan-roast.
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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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