Gut Friendly Pressure Cooker Chickpeas
Chickpeas are one of those pantry staples that can genuinely transform your cooking, and making them from scratch in a pressure cooker takes them to a whole new level of creamy, tender perfection. The overnight soak is a key step here — it softens the beans gradually and helps break down some of the compounds that can make legumes harder on digestion, which is exactly what you want when you're eating with your gut in mind. Smashed garlic, a bay leaf, and a touch of black pepper do quiet but meaningful work during the cook, infusing every chickpea with a subtle savory depth that canned versions just can't match. The pressure cooker does the heavy lifting in about 35 minutes, and the natural pressure release keeps the skins intact so you end up with beautifully whole, velvety beans rather than a mushy mess. That reserved cooking liquid is liquid gold — rich and lightly seasoned, it's worth saving for soups, stews, or anywhere you'd use broth. Once you have a batch in the fridge, you're set for the week: toss them into grain bowls, blend them into hummus, or simply warm them with olive oil and herbs for a simple, satisfying side.
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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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