Cooking dried chickpeas in a pressure cooker dramatically reduces the amount of time required. Pressure cookers increase the pressure, which raises the temperature at which the water inside boils. Since the food cooks at a higher temperature, it cooks faster. Serve your cooked chickpeas puréed in hummus, whole on salads or as an addition to soups and stews.
Cover the chickpeas with water and soak for four hours before cooking.
Drain the chickpeas in a colander over the sink to discard the soaking water.
Add the chickpeas and water to the pressure cooker so that the cooker is no more than one-third full.
Lock the lid onto the pressure cooker and bring to a boil over high heat.
Adjust the stove burner temperature to maintain high pressure of 15 psi during the cooking time. Cook the chickpeas for nine to 14 minutes.
Remove the pressure cooker from the heat and wait for the pressure to naturally lower until you can remove the lid. Serve immediately.
Save time and skip the soaking. Cook the unsoaked, dried chickpeas for 30 to 40 minutes under high pressure of 15 psi. Remove the pressure cooker from the heat and hold the lid under running water to quickly drop the pressure in the cooker and stop the cooking. This is known as the quick-release method.
Watch for escaping steam from the pressure cooker when you remove the lid. Point it away from you when unlocking and pulling off the lid.