Pour out dry chickpeas on a sheet pan. Remove any debris or shriveled chickpeas.
Place dry chickpeas in a large bowl with 4 cups water. Cover and soak at room temperature for 8-12 hours.
Drain soaking liquid. Add chickpeas to the Instant Pot with 4 cups fresh cold water and ½ teaspoon salt. For firm chickpeas, cook on high pressure for 14 minutes. For very soft chickpeas cook for 17 minutes. It will take 15-20 minutes for the pot to come up to pressure. Allow a natural pressure release, about 20 minutes.
Drain soaking liquid. Use as desired.
Unsoaked Chickpeas
Pour out dry chickpeas on a sheet pan. Remove any debris or shriveled chickpeas. Rinse chickpeas under cool running water.
Add chickpeas to the Instant Pot with 4 cups cold water and ½ teaspoon salt. For firm chickpeas, cook on high pressure for 45 minutes. For softer chickpeas, cook for 50 minutes. It will take 15-20 minutes for the pot to come up to pressure. Allow a natural pressure release, about 20 minutes.
Notes
Firm chickpeas have a little bit of bite and texture. They are best in salads and pasta. Soft chickpeas are easily mashable and are great in chickpea salad and hummus.
Soaking chickpeas is not required. Soak overnight (8-12 hours) or for at least 6 hours and up to 24 hours.
Seasonings: Add fresh herbs, 3-4 cloves garlic, and diced onion for flavorful chickpeas. You can use vegetable broth or vegetable bouillon in place of water if desired.
Freezing: Chickpeas freeze well for up to 3 months. Drain liquid before freezing in a freezer bag or airtight container. Let thaw overnight in the fridge or simmer on the stove with a cup of water to thaw.
Cook time varies. Cook time in the recipe card reflects 20 minutes to come to pressure, 45 minutes to cook unsoaked beans, and 20 minutes to release pressure naturally.