Pressure Cooker Chickpeas

  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 6 cups cooked chickpeas 1x


Pressure Cooker Chickpeas recipe – a basic technique for pressure cooker chickpeas. Use them right away, or save for later in the freezer.



  • 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)


  1. 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).


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