Soy 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. The garlic, bay leaf, and black pepper infuse every bean with a subtle, savory depth that canned versions simply can't match. Canned chickpeas can be a minefield for anyone avoiding soy, since certain brands sneak in additives or process on shared lines — cooking your own from just six clean, whole ingredients puts you completely in control. The overnight soak is the only real hands-off step, and after that the pressure cooker does the heavy lifting in about 35 minutes. That reserved cooking liquid is liquid gold for soups, stews, or anywhere you want a little extra body. A batch keeps in the fridge for up to five days, making it one of the most versatile things you can have on hand for the week ahead.
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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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