Yeast Free Pressure Cooker Chickpeas
Chickpeas cooked from scratch in a pressure cooker come out impossibly creamy and tender — nothing like the canned version, and worlds better than anything you'd find on a shelf. The ingredient list is beautifully simple: dried chickpeas, water, garlic, a bay leaf, and a little salt and pepper. No additives, no preservatives, and absolutely nothing fermented or leavened, making this a naturally safe choice for anyone navigating a yeast-free lifestyle. The overnight soak does the heavy lifting before you even turn on the stove, and the pressure cooker handles the rest in just over half an hour. That creamy, garlicky cooking liquid is worth saving too — it's liquid gold for soups and stews. Once you have a batch ready to go, the possibilities are endless: toss them into salads, mash them into a dip, or eat them warm straight from the pot with a drizzle of olive oil.
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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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