Chickpeas (Pressure Cooker)

Lee Thayer


These are 100% perfect chickpeas. This is a quick way to cook chickpeas that have been soaked for at least 6 hours. Use in soups, salads, pasta salads, etc. I use my large 9 liter (9 1/2 quart), 12 psi (80 kPa) stove top pressure cooker, which nearly the same pressure as an electric pressure cooker. Follow all safety precautions for your type of pressure cooker at all times.


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2 3/4 cups cooked chickpeas and 1 1/2 quarts broth
6 Hr
13 Min
Pressure Cooker/Instant Pot


How to Make Chickpeas (Pressure Cooker)


  1. Rinse the dry chickpeas then place in a container. Add water to cover by an inch or two. Cover and place on the counter for at least 6 hours. If soaking overnight, then place in the fridge.
  2. When ready to cook, drain and rinse the beans and place in your pressure cooker. Add 8 cups of water, salt as desired, and the 2 tablespoons of cooking oil, this keeps the beans from foaming so do not skip the oil.
  3. Place the lid on the pot, add the weight (the jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, start timing for 13 minutes, and turn the heat down to low or medium low to just maintain the jiggler moving and releasing pressure.
  4. At 13 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure. When the pressure is released, open the lid, drain and use the chickpeas as needed in other recipes.

Printable Recipe Card

About Chickpeas (Pressure Cooker)

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Dairy Free

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