Pistachio Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are in a completely different league from anything that comes out of a can — creamy all the way through, with a rich, savory depth from smashed garlic, a bay leaf, and a touch of black pepper. The overnight soak is a small act of patience that pays off big, setting the chickpeas up for that perfectly tender, no-chalky-center texture that makes them genuinely satisfying to eat. Because the ingredient list is so clean and straightforward, there's zero guesswork about what's actually in your food — no shared-facility concerns, no mystery seasonings, just wholesome pantry staples doing their job beautifully. The pressure cooker does the heavy lifting in about 35 minutes of cook time, and the natural pressure release means you're not hovering over the stove. Don't toss that cooking liquid either — it's liquid gold for soups, stews, or anywhere you want a little extra body and flavor. Once cooled, these chickpeas keep in the fridge for up to five days, making them an incredibly versatile base for hummus, grain bowls, salads, or a quick weeknight curry.
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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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