Rinse the chickpeas before adding it to the Instant Pot.
[Optional step] Soak the chickpeas overnight in twice the amount of water or for at least 4-5 hours.
Add water and salt. Mix well. Cover the lid.
Set the vent to sealing position.
Pressure cook for 30-35 minutes (for soaked) or 45-55 minutes (for unsoaked) on high using the pressure cook / manual mode.
Let the pressure release naturally or after 15-20 minutes move the steam release handle on the lid to the “venting” position.
Notes
Cook time for chickpeas
Melt-in-the-mouth soft chickpeas: 35 minutes (soaked) and 55 minutes (unsoaked)
Chickpeas with a bit of crunch: 25-30 minutes (soaked) and 45 minutes (unsoaked)
Storage instructions for cooked chickpeas
Cooked chickpeas store well in the refrigerator for about 3-4 days. Store them covered in an airtight container for best results.
To freeze the cooked chickpeas, drain the liquid completely. Transfer the chickpeas to a freezer-safe container or bag and freeze it for up to 6 months.