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Chef #1360506

Denver, Colorado

Member since Jan 2006

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Reviewed Pressure Cooker Chickpeas

Nov 6, 2013 on FoodNetwork.com

Don't salt until finished pressure cooking! Salt toughens the outer skins of beans. You can pressure soak them, then rinse/dumping the old water, then pressure cook them with new water. Extra step if you haven't remembered to soak, but it still works. Less gas, speedy (though not as speedy cooking as remembering to soak). Salt at the end to taste....

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