Pecan Free Pressure Cooker Chickpeas
Dried 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, almost buttery texture that holds up beautifully in salads, stews, curries, or just eaten warm with a drizzle of olive oil. The simple aromatics — smashed garlic, a bay leaf, and black pepper — infuse every bean with quiet, savory depth without overpowering whatever dish you're building toward. For anyone navigating tree nut allergies or sensitivities, this kind of pantry staple is a genuine relief: just legumes, water, and a handful of clean seasonings with zero cross-contamination concerns baked in. The overnight soak is the only real hands-off step, and the pressure cooker does the heavy lifting from there, delivering perfectly tender results in a fraction of the time a stovetop pot would take. Keeping a batch in the fridge for up to five days means you're always one scoop away from a fast, satisfying meal — and saving that silky cooking liquid opens up a whole second ingredient for soups and 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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