Pressure Cooker Garbanzo Beans
- 1½ cups dried garbanzo beans
- cold water to cover
- 4½ cups water
- Rinse beans and remove any stones.
- Pour beans into inner steel pot of pressure cooker and pour in enough cold water to cover beans by 1 inch.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 1 minute on High Pressure.
- Turn the steam vent valve to Venting to quick-release the pressure. Pour beans into a colander and rinse under cold water. Discard cooking liquid and rinse out the steel pot.
- Pour soaked beans back to pot and add 4½ cups water.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 20 minutes on High Pressure.
- Let pressure release naturally.
These garbanzo beans can be used in so many different ways. Make homemade hummus or garbanzo bean salad. Add them to a soup or mash them on toast. Roast them for a crispy snack.
What others are saying
Lindsey Robinson says:
This was my first time making any type of bean/legume in the pressure cooker, and I will admit, I was a skeptic at first! I'm amazed at how tender these chickpeas turned out. I thought they would be raw and undercooked, but they were perfect. I seasoned them with cumin and tossed them in a salad. Perfection!
Kennedy Luca says:
I love this recipe! I never remember to soak my beans overnight. I cooked the beans as instructed and the result was perfectly cooked chickpeas. I made hummus for a party, quick and in a pinch. Saved me so much time! Definitely going to do this again soon.