Paraben 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 center you sometimes get from a rushed stovetop batch. A handful of aromatics like smashed garlic, a bay leaf, and black pepper do quiet, steady work during the cook, giving the beans a subtle depth that canned versions simply can't match. For anyone navigating ingredient sensitivities, cooking legumes from their most basic form means you know exactly what went into the pot — no preservatives, no additives, no label-reading stress. The overnight soak followed by 35 minutes on high pressure is the kind of low-effort, high-reward process that makes meal prep genuinely satisfying. Once they're done, you can use them immediately or stash them in the fridge for up to five days, ready to toss into salads, blend into hummus, or simmer into a hearty soup. Don't toss the cooking liquid either — it's rich and flavorful, perfect for adding body to stews or braises.
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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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