1 cup dried chickpeas 3 cups water 1 tsp salt (optional) 1 bay leaf (optional)
Rinse the dried chickpeas thoroughly under cold water to remove dust or debris before adding them to the Instant Pot.
Add the chickpeas to the Instant Pot along with 3 cups of water. You may also add a teaspoon of salt if desired.
For added flavor, toss in a bay leaf or other seasonings like garlic or onion powder to enhance the chickpeas.
Secure the lid on the Instant Pot and ensure the valve is set to the sealing position before starting the cooking cycle.
Cook on high pressure for 40 minutes. Once the timer is up, let the pressure release naturally for 20 minutes.
After the natural release, carefully turn the valve to release any remaining pressure and open the lid.
Drain the chickpeas if needed and use them in salads, curries, or store them refrigerated for up to 5 days.