Dairy 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. A few smashed garlic cloves and a bay leaf do quiet, aromatic work during the cook, giving the beans a subtle depth that canned versions simply can't match. The whole ingredient list is naturally plant-based, so there's nothing to swap or second-guess when you're avoiding dairy. After 35 minutes on high pressure and a gentle natural release, you're left with tender, velvety chickpeas ready to go wherever you need them — hummus, grain bowls, curries, soups, or just tossed with olive oil and roasted vegetables. Don't toss that cooking liquid either; it's savory and starchy, making it a smart addition to soups or stews. Batch-cook a pound on the weekend and you'll have a versatile, wholesome protein base stashed 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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