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PRESSURE COOKED CHICKPEAS

 

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Pressure Cooked Chickpeas


Ingredients

  • 3 cups dried chickpeas
  • 1 bay leaf
  • 1 2-inch piece kombu
  • enough water to fill pressure cooker to minimum fill line
  • 2 Tbsp avocado oil if using jiggle top pressure coooker

Instructions

  1. Put dried chickpeas in a large bowl. Cover with enough filtered water so that the chickpeas are submerged by a few inches. Let sit overnight.

  2. Drain and rinse chickpeas well.

  3. In a pressure cooker, put soaked chickpeas, bay leaf, kombu, enough water to reach "fill line" and avocado oil.

  4. Lock lid into place. Heat over high heat until pressure cooker reaches high pressure and the lid locks into place and the jiggle top "jiggles" or "dances" steadily. Reduce heat to medium and cook at high pressure for 9 minutes. Turn off heat and allow pressure to come down naturally until lid unlocks.

  5. Remove lid carefully by tilting lid away from your face. Very hot steam will escape as you remove lid (and not in a good face moisturizing way). Taste one bean to see if they are finished cooking. If not, boil chickpeas with lid off for another 5 minutes and test again. Drain chickpeas.

Recipe Notes

These are the basic instructions for cooking beans in a pressure cooker. Cooking times will vary depending on type of bean.

black beans 3 minutes
pinto beans 5 minutes
adzuki beans 5 minutes
cannellini beans 6 minutes
kidney beans 6 minutes

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