Chicken Free Pressure Cooker Chickpeas
Chickpeas are one of those pantry staples that genuinely transform when you cook them from scratch, and the pressure cooker makes the whole process almost effortless. After a simple overnight soak, these legumes go into the pot with smashed garlic, a bay leaf, and a few basic seasonings — nothing more, nothing less. The result is a batch of beans that are completely tender and creamy all the way through, worlds away from the canned version in both texture and flavor. Because every single ingredient here is whole and plant-based, there's zero guesswork about what's actually in your food. The reserved cooking liquid is a bonus worth saving — it's deeply savory and works beautifully stirred into soups or stews. Make a full pound at once and you'll have a versatile, protein-packed base ready in the fridge for salads, dips, grain bowls, or roasting 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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