Mushroom Free Pressure Cooker Chickpeas
Chickpeas cooked from scratch in a pressure cooker are on a completely different level from anything that comes out of a can — creamy all the way through, with a rich, savory depth from the smashed garlic, bay leaf, and black pepper. For anyone navigating a mushroom-free lifestyle, this recipe is a genuinely useful staple because it's built entirely from clean, simple pantry ingredients with zero hidden extras to worry about. The overnight soak followed by a high-pressure cook is the secret to that perfectly tender, no-chalky-center texture that makes these chickpeas so satisfying to eat. Once they're done, you can use them immediately or stash them in the fridge for up to five days, which means you're always just minutes away from tossing them into a salad, blending them into hummus, or adding them to a soup. Don't sleep on saving the cooking liquid either — that garlicky, seasoned broth is liquid gold for rounding out other dishes.
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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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