Peanut 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 handful of aromatics like smashed garlic, a bay leaf, and black pepper do quiet, steady work during the cook, giving the beans a subtle savory depth that canned versions just can't match. For anyone navigating nut allergies, cooking legumes at home is a smart move — store-bought hummus, roasted chickpeas, and prepared bean dishes can all carry cross-contact risks from shared facilities, but this recipe keeps things clean and completely in your control. The overnight soak is the only real patience required, and after that the pressure cooker takes over entirely. Once they're done, you've got a versatile batch ready to go into salads, soups, grain bowls, or blended into a smooth dip. The reserved cooking liquid is worth hanging onto too — it adds body to stews and braises without any extra effort. Simple ingredients, zero stress, and a result that genuinely tastes like you know what you're doing.
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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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