Gluten Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch are a revelation — creamy, tender, and packed with far more flavor than anything that comes out of a can. The pressure cooker does the heavy lifting here, turning a pound of soaked legumes into a silky, versatile batch in just over half an hour of hands-off cook time. Garlic, a bay leaf, and a crack of black pepper infuse every bean as they cook, so these aren't bland pantry staples — they're genuinely delicious on their own. Since the ingredient list is nothing but whole, naturally gluten-free foods, there's no label-reading anxiety or worry about hidden additives sneaking in. The reserved cooking liquid is a bonus worth saving — it's rich and savory, perfect for thinning soups or adding body to stews. Once cooled, the chickpeas keep in the fridge for up to five days, making them an incredible meal-prep foundation for grain bowls, salads, hummus, or roasted snacks 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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