Celery Free Pressure Cooker Chickpeas
Perfectly tender, creamy chickpeas are one of those kitchen staples that quietly transform everything around them — toss them into salads, blend them into hummus, or fold them into a hearty stew. This pressure cooker method takes dried chickpeas from pantry staple to silky, fully cooked beans in a fraction of the time it would take on the stovetop. The ingredient list is beautifully simple: just chickpeas, water, garlic, a bay leaf, and a little salt and pepper to coax out a clean, savory depth of flavor. No fillers, no hidden aromatics, no celery lurking in a spice blend — just straightforward, whole-food cooking you can trust completely. The overnight soak is worth the patience, and the natural pressure release does the heavy lifting to ensure every bean comes out with that irresistibly creamy center. Don't skip saving the cooking liquid — it's rich and flavorful, perfect for adding body to soups or braising grains. Make a full batch and you'll have a versatile, protein-packed base ready in the fridge all week long.
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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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