Chickpeas are one of my pantry staples. I always keep some on hand, so I can make hummus as a quick appetizer. For years, those pantry chickpeas were in cans. Then I learned how easy it is to cook chickpeas in a pressure cooker.
But homemade chickpeas have a deeper flavor, and a creamier mouthfeel. And the bean cooking liquid is delicious – it adds another layer of flavor to any recipe you use it in. Try some homemade chickpeas; you will be surprised at how much better they taste. 2I’m not against canned chickpeas. They work, if you’re in a hurry. But if you have an hour, homemade chickpeas are so much better.
Pressure Cooker Chickpeas recipe – a basic technique for pressure cooker chickpeas. Use them right away, or save for later in the freezer.
Scale
Ingredients
1 pound dried chickpeas (aka garbanzo beans)
6 cups water
1 teaspoon fine sea salt
1 small onion or 2 cloves of garlic, peeled (optional, but recommended for flavor)
1 bay leaf (again, optional, but adds flavor)
Instructions
Sort, rinse, and cook the chickpeas: Sort the chickpeas, removing any stones or dirt clods you find. Rinse the chickpeas, then put them in the pressure cooker. Add the water, onion and/or garlic, and bay leaf. Lock the lid and pressure cook at high pressure for 45 minutes in an electric PC, or 40 minutes in a stovetop PC. Let the pressure come down naturally for 15 minutes, then quick release the rest of the pressure. Check a couple of chickpeas for doneness, then use the beans (and their liquid).
Notes
Use or save the chickpeas: Save the beans for later by refrigerating for up to a week, or freezing in the bean liquid for up to six months. (I like to have a couple of 2 cup containers of beans and liquid in my freezer at all times.)
Category:Basic Technique
Method:Pressure Cooker
Cuisine:American
Sorting chickpeas
Rinsing chickpeas
Ready to lock the lid
Notes: *I confess – I still keep a can or two of chickpeas in the pantry. But I’ve been using them less and less. This recipe makes four two cup servings.
That is, four servings, each two cups in size. Is there a better way to say that? It sounds awkward. Anyhow…I use one serving, and freeze the other three for use later. When it’s time to use them, I thaw them out in the microwave, and continue as before.
*If a recipe calls for drained chickpeas, I save the liquid, and substitute it for the liquid in the recipe. As I said in the opening, that’s one of the advantages of making your own beans – the liquid is an ingredient that is just as useful as the beans themselves.
Self portrait: “Reflections in a Pressure Cooker Lid”
Adapted from: Lorna Sass’s various pressure cooking cookbooks. For beans, I like her Great Vegetarian Cooking Under Pressure. It has a handy chart on the inside covers for timings for all different types of beans, soaked and unsoaked.
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I’m discovering the same thing about beans–that the dried soaked ones are more flavorful with a wonderfully chewy texture. I think it’s time to reintroduce myself to my pressure cooker!
While I find it easiest to cook dried chickpeas in the pressure cooker, you don’t have to…since I’ve read you have an aversion to gadgets. 🙂
You can cook them like you would any other bean, in a pot covered with water, at a slow simmer for (about) three hours or until tender.
I prefer the pressure cooker because it fits into my schedule – an hour to make beans is something I can just pull off after I come home from work; three hours for beans would have to wait until the weekend.
Tried you recipe using my new Fagor pressure cooker for the first time. I made 1/2 your serving size as it was only for me and my husband. I made the mistake of adding salt, and didn’t have any bay leafs on hand. I cooked the beans for 40 mins and let the pressure out naturally. Total time about 50 mins. I have to say they were pretty good, granted they tasted plain and weren’t really soft but that’s nothing some olive oil and salt can’t fix. Can’t wait to try it again with no salt and a bay leaf. 🙂
Sorry they weren’t soft for you. Sometimes, with older beans, it can take even longer to cook. If the beans are still tough after 40 minutes of cooking plus natural release, bring the pot back up to pressure for another five to ten minutes. Quick release the pressure and check them – they should be done at that point
Hmm. I love your recipes, but this one I think misstates the water requirement. I put in 7cups with 1 pound of chickpeas, cooked for 40 mins and let pressure come down naturally, but was left with very little water. Chickpeas themselves are nice, with the right amount of chew (i.e. not mushy), but no broth to speak of. I noticed something similar when I did not brine some black beans I pressure cooked — they took up ALL the water, and in fact burned out and didn’t cook nearly enough.
Did you brine the chickpeas in this recipe?
PS **THANKS** for this site. Total pressure cooker bible for me!
7 cups of water leaves me with just enough broth to cover the chickpeas. Maybe your chickpeas are dryer than mine?
Regardless, you can add more water if you want – 8 cups is fine, and I’ve seen as much as 4 quarts recommended. Soaking or brining the beans would also help…but I rarely plan ahead enough for that. — Sent from Mailbox for iPhone
If the chickpeas are soaked in water for 8+ hours prior to cooking, they can be steamed instead of boiled in the pressure cooker. I steam the peas for 25 min. then dump them in the steaming water to sit for a few minutes. Perfect every time. Maximum flavor and creaminess. Try it, you’ll like it ™. 8 qt fagor w/steamer basket.
I was using a pressure cooker for many years. I loved the pressure cooker and pressure cookers what helped me. I have a blog to share the shopping experience as well as using a pressure cooker. hope everyone has had for more helpful information.
OMG thank you! I was getting so discouraged with my new pressure cooker as most things I tried did not taste very good. When I tried to cook plain beans… some were overcooked and some undercooked… and didn’t taste very good. These are AWESOME! And if it’s the only thing I cook in my pressure cooker, that’s OK. OMG! I can’t get over how GOOD these are!!!
On an electric pressure cooker, does the 40 minutes include the time it takes for the pressure to build. I have a Power Pressure Cooker XL, and the timer only goes to 30 minutes.
But…If you soak the beans in water for 8 hours (or overnight) before cooking, and drain them, the cooking time cuts to about 20 minutes under pressure. Try that?
Hey Lynda K. I have a Power XL too. Select the Chicken/meat setting, then select Medium cook time, then also use the time adjust button to bring the time up to 40 minutes.
I cooked 1lb 6 oz garbanzo beans in filtered water to the 10 C mark in my instant pot. I think it’s a 6 quart duo. I added 3 cloves of garlic, smashed, 2 bay leaves, a teaspoon dried onion and 2 teaspoons of salt. (America’s Test Kitchen taught me to add salt to beans) Set it on beans /soup for 40 minutes and went to the eye doctor. When I got home I had the best beans ever! Perfectly tender but not mushy. Some went into my shrimp pasta dish and the rest are in the fridge, waiting to become hummus, roasted chickpeas or just gobbled up by granddaughter! Thank you for cooking, Dad!
This absolutely works! It also works using half the amount of beans. I am truly amazed. I’ve tried many recipes. This one is simple and will be my go-to from now on. Thanks dad 🙂
I leave them on the chickpeas. (Mostly. If there are loose skins, and I’m doing a recipe where I can easily pick them out, I’ll remove them – but I leave any that are still attached to the chickpeas alone.)
Made these today and they came out great. I was pleasantly surprised by the difference versus canned chickpeas—I didn’t think they would taste SO much better—but they do! Thanks for posting.
I was excited to try this. The 45 minutes in my Fagor wasn’t quite enough, so I put it back under pressure for 2 min. This time I’m trying 47 minutes from the beginning. I made the hummus recipe from Vita Mix and will be making it again into a Chickpea Shwarma dip with hummus and roasted chickpeas. Yum!
I don’t want my beans to be mushy, we want to roast some of them. Would you set your IP to stay warm during natural release or turn off when pressure portion is over?
Used your instructions for my first time cooking dried chickpeas in my new IP. I soaked them for one day, (didn’t get chance to cook sooner), with a pinch of baking soda then cooked them for 22 minutes. I allowed them to natural realease for about 50 minutes before opening. They came out Great! Nice and tender and tasty. Now I didn’t season them because I am making the traditional Sicilian Pastry, (Cassateddi), for St. Joseph’s day. Thanks
I followed the recipe exactly, except I put in 4 small cloves of garlic and 1/2 TBS salt – perfect. To answer your question, I would say: Four servings of 2 cups each.
Thanks so much for a really great recipe! I needed chickpeas for Crispy Spiced Chickpeas as well as Hummus with Smoked Paprika. I used the onion, garlic (upped it to 4 cloves), a large bay leaf AND 3 whole Black Cardamom Pods (used 7 cups of water). Cooked exactly as you directed and they came out perfect! Before straining, I added 1.5 t Kosher salt and gave it a gentle stir. I strained the broth into a storage container and spread out the chickpeas on a platter to cool faster. Hard not to eat “as is” like popcorn!!!! Cannot wait to use them in the recipes I needed them for- just hope they aren’t devoured before I start! The broth is a wonderful extra “gift” as well. All around AWESOME!
I followed your instructions, adding both the onion and garlic (plus a teaspoon of salt) and they turned out perfect. I used my 6-quart Cuisinart pressure cooker, 45 minutes, 15 minutes NPR, then quick-released the rest of the pressure. After the garbanzos had cooled down, I roasted half with olive oil and spices. With the other half (plus the flavorful cooking liquid), I made a Spanish stew, “garbanzos con chorizo”. I’m glad to report that the chickpeas were the right level of firmness for both dishes.
About your phrasing question: I would say “four 2-cup servings.” I think the hyphen adds clarity. Another way would be “4 servings, 2 cups each” although I much prefer the former to the latter.
Thank you for sharing your foolproof method of cooking garbanzos in a pressure cooker! I’ll be making them this way every time I realize I forgot to soak them overnight!
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I’m discovering the same thing about beans–that the dried soaked ones are more flavorful with a wonderfully chewy texture. I think it’s time to reintroduce myself to my pressure cooker!
@Pam:
While I find it easiest to cook dried chickpeas in the pressure cooker, you don’t have to…since I’ve read you have an aversion to gadgets. 🙂
You can cook them like you would any other bean, in a pot covered with water, at a slow simmer for (about) three hours or until tender.
I prefer the pressure cooker because it fits into my schedule – an hour to make beans is something I can just pull off after I come home from work; three hours for beans would have to wait until the weekend.
Baking powder and baking soda are not the same. All other sources advise soda. Why do you advise powder?
@Zelda:
I’m lost. I don’t mention baking powder or baking soda in this recipe…
Tried you recipe using my new Fagor pressure cooker for the first time. I made 1/2 your serving size as it was only for me and my husband. I made the mistake of adding salt, and didn’t have any bay leafs on hand. I cooked the beans for 40 mins and let the pressure out naturally. Total time about 50 mins. I have to say they were pretty good, granted they tasted plain and weren’t really soft but that’s nothing some olive oil and salt can’t fix. Can’t wait to try it again with no salt and a bay leaf. 🙂
Sorry they weren’t soft for you. Sometimes, with older beans, it can take even longer to cook. If the beans are still tough after 40 minutes of cooking plus natural release, bring the pot back up to pressure for another five to ten minutes. Quick release the pressure and check them – they should be done at that point
How much water do you use when making two pounds of dried chickpeas?
I double the amount in the recipe…
Hmm. I love your recipes, but this one I think misstates the water requirement. I put in 7cups with 1 pound of chickpeas, cooked for 40 mins and let pressure come down naturally, but was left with very little water. Chickpeas themselves are nice, with the right amount of chew (i.e. not mushy), but no broth to speak of. I noticed something similar when I did not brine some black beans I pressure cooked — they took up ALL the water, and in fact burned out and didn’t cook nearly enough.
Did you brine the chickpeas in this recipe?
PS **THANKS** for this site. Total pressure cooker bible for me!
7 cups of water leaves me with just enough broth to cover the chickpeas. Maybe your chickpeas are dryer than mine?
Regardless, you can add more water if you want – 8 cups is fine, and I’ve seen as much as 4 quarts recommended. Soaking or brining the beans would also help…but I rarely plan ahead enough for that.
—
Sent from Mailbox for iPhone
If the chickpeas are soaked in water for 8+ hours prior to cooking, they can be steamed instead of boiled in the pressure cooker. I steam the peas for 25 min. then dump them in the steaming water to sit for a few minutes. Perfect every time. Maximum flavor and creaminess. Try it, you’ll like it ™. 8 qt fagor w/steamer basket.
The steaming idea is interesting. I might have to try that. Thanks Dad Cooks Dinner for your great info on using pressure cookers!
I was using a pressure cooker for many years.
I loved the pressure cooker and pressure cookers what helped me.
I have a blog to share the shopping experience as well as using a pressure cooker.
hope everyone has had for more helpful information.
Your comment is awaiting moderation.
OMG thank you! I was getting so discouraged with my new pressure cooker as most things I tried did not taste very good. When I tried to cook plain beans… some were overcooked and some undercooked… and didn’t taste very good. These are AWESOME! And if it’s the only thing I cook in my pressure cooker, that’s OK. OMG! I can’t get over how GOOD these are!!!
You’re welcome!
Hi!
I have a question, there is no need to presoak the chickpeas?
No – they cook fine without pre soaking.
How many pounds pressure?
High pressure is typically 15 PSI in a stovetop pressure cooker and 12 PSI in an electric pressure cooker.
On an electric pressure cooker, does the 40 minutes include the time it takes for the pressure to build. I have a Power Pressure Cooker XL, and the timer only goes to 30 minutes.
No, sorry, that’s the time spent cooking at high pressure.
But…If you soak the beans in water for 8 hours (or overnight) before cooking, and drain them, the cooking time cuts to about 20 minutes under pressure. Try that?
I tried the pressure cooker at 30 minutes, natural release, and they were great. Maybe it’s the brand?
Hey Lynda K. I have a Power XL too. Select the Chicken/meat setting, then select Medium cook time, then also use the time adjust button to bring the time up to 40 minutes.
Just cooking a batch now.
★★★★
These are delicious and I am happy to have found them again!!
Approximately how many cups is 1 lb of garbanzo beans?
About 2.5 cups
I cooked 1lb 6 oz garbanzo beans in filtered water to the 10 C mark in my instant pot. I think it’s a 6 quart duo. I added 3 cloves of garlic, smashed, 2 bay leaves, a teaspoon dried onion and 2 teaspoons of salt. (America’s Test Kitchen taught me to add salt to beans)
Set it on beans /soup for 40 minutes and went to the eye doctor. When I got home I had the best beans ever! Perfectly tender but not mushy. Some went into my shrimp pasta dish and the rest are in the fridge, waiting to become hummus, roasted chickpeas or just gobbled up by granddaughter!
Thank you for cooking, Dad!
★★★★
This absolutely works! It also works using half the amount of beans. I am truly amazed. I’ve tried many recipes. This one is simple and will be my go-to from now on. Thanks dad 🙂
Question…. When I cook Chic Pea’s (boil them, can’t wait to try the pressure cooker)removing the skin’s is time consuming, any tips to make it easier?
I leave them on the chickpeas. (Mostly. If there are loose skins, and I’m doing a recipe where I can easily pick them out, I’ll remove them – but I leave any that are still attached to the chickpeas alone.)
Made these today and they came out great. I was pleasantly surprised by the difference versus canned chickpeas—I didn’t think they would taste SO much better—but they do! Thanks for posting.
I was excited to try this. The 45 minutes in my Fagor wasn’t quite enough, so I put it back under pressure for 2 min. This time I’m trying 47 minutes from the beginning. I made the hummus recipe from Vita Mix and will be making it again into a Chickpea Shwarma dip with hummus and roasted chickpeas. Yum!
Love your site! Thanks!
I don’t want my beans to be mushy, we want to roast some of them. Would you set your IP to stay warm during natural release or turn off when pressure portion is over?
I leave it in Stay Warm mode. There is no difference between Off and Keep Warm until the natural pressure release is done – the pot is too hot for Keep Warm to turn on the heater. See here for more details: https://www.dadcooksdinner.com/cancel-keep-warm-mode-natural-pressure-release-no/
Used your instructions for my first time cooking dried chickpeas in my new IP. I soaked them for one day, (didn’t get chance to cook sooner), with a pinch of baking soda then cooked them for 22 minutes. I allowed them to natural realease for about 50 minutes before opening. They came out Great! Nice and tender and tasty. Now I didn’t season them because I am making the traditional Sicilian Pastry, (Cassateddi), for St. Joseph’s day. Thanks
I followed the recipe exactly, except I put in 4 small cloves of garlic and 1/2 TBS salt – perfect. To answer your question, I would say: Four servings of 2 cups each.
I love a hyphen: four 2-cup servings.
Thanks! I think that is the best way to say it.
★★★★★
Thanks so much for a really great recipe! I needed chickpeas for Crispy Spiced Chickpeas as well as Hummus with Smoked Paprika. I used the onion, garlic (upped it to 4 cloves), a large bay leaf AND 3 whole Black Cardamom Pods (used 7 cups of water). Cooked exactly as you directed and they came out perfect! Before straining, I added 1.5 t Kosher salt and gave it a gentle stir. I strained the broth into a storage container and spread out the chickpeas on a platter to cool faster. Hard not to eat “as is” like popcorn!!!! Cannot wait to use them in the recipes I needed them for- just hope they aren’t devoured before I start! The broth is a wonderful extra “gift” as well. All around AWESOME!
★★★★★
I followed your instructions, adding both the onion and garlic (plus a teaspoon of salt) and they turned out perfect. I used my 6-quart Cuisinart pressure cooker, 45 minutes, 15 minutes NPR, then quick-released the rest of the pressure. After the garbanzos had cooled down, I roasted half with olive oil and spices. With the other half (plus the flavorful cooking liquid), I made a Spanish stew, “garbanzos con chorizo”. I’m glad to report that the chickpeas were the right level of firmness for both dishes.
About your phrasing question: I would say “four 2-cup servings.” I think the hyphen adds clarity. Another way would be “4 servings, 2 cups each” although I much prefer the former to the latter.
Thank you for sharing your foolproof method of cooking garbanzos in a pressure cooker! I’ll be making them this way every time I realize I forgot to soak them overnight!
★★★★
Thanks ! great tips too!
★★★★★
No salt?
This recipe is from back before I added salt while cooking. (I believed the “don’t add salt or the beans get tough” rumor.) Added it to the recipe.