Tree Nut Free Pressure Cooker Chickpeas
Dried chickpeas cooked from scratch in a pressure cooker are in a completely different league from the canned stuff — creamier, more flavorful, and satisfying in a way that's hard to put into words until you try it. A simple overnight soak followed by a high-pressure cook with garlic, a bay leaf, and black pepper is all it takes to transform a humble pound of legumes into something genuinely delicious. The aromatics infuse every bean during cooking, so even before you add them to a salad, grain bowl, or curry, they already taste like something. Because the ingredient list is straightforward pantry staples, there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from processed convenience foods. The natural pressure release step is key — it keeps the skins intact and gives you that perfectly tender, creamy interior with no chalky bite. Don't toss the cooking liquid either; it's rich and savory and works beautifully stirred into soups or stews. Once you have a batch ready in the fridge, weeknight cooking gets a whole lot easier.
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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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