Instant pot enables one to forgo soaking and cook the legumes right away. But if you ask me, its always a better option to soak since it helps not only for better digestion but also enables superior absorption of nutrients. I have soaked this overnight, but 4-6 hours is also good enough.
Drain the water and rinse well.
Add it to your Instant Pot along with salt. You can use other seasonings as well like bay leaf, garlic etc.
Add water. I add enough to cover it. Since its already soaked, it doesn't need much water.
If using unsoaked chickpeas: Use 5 cups water.
I think I used just under 3 cups water to my soaked chickpeas.
Close the Instant pot. Make sure to set Venting Knob to the Sealing Position before starting.
Pressure cook it for 15 minutes.
Unsoaked Black Chickpeas: You would need to double the time - around 30 minutes. Soaking really helps to improve its texture and cooker faster.
Note: Older chickpeas will take longer to cook. Since its hard to find out the age by just looking at them, you would need to test it your batch in order to make adjustment (increase 10 minutes pressure cooking time) , if needed, for the next round.
It would take around 10 minutes for the pressure to build. Then once the cooking is done, let the pressure release naturally - another 15 minutes.
Release any remaining pressure, if any, and open the lid.
If you noticed, the cooked chickpeas have retained their shape ( very hard to get them mushy!). If you are able to press the chickpeas with your finger, then its cooked. If you feel its still hard, then cook it another 10 minutes.