Wash the chickpeas well. Soak it overnight. I like to use lemon juice/apple cider vinegar (with the mother) while soaking. I use about 1 tsp for every cup of beans. Its optional but I would recommend it since it aids digestion. Once soaked, rinse it well under cold water.
Add it to the Instant Pot and add water just enough to cover the chickpeas. Since it is presoaked, it won't need much water. But if its dried I would suggest adding around 6 cups water for every pound of beans (about 2-1/4 cups).
Note: Since I own a 6Qt Duo, I soaked 4 cups of chickpeas and loaded the Instant pot with it covering it with water till the chickpeas is immersed. The contents should not exceed the marking inside your Instant pot. The pictures here are for this amount.
Add seasoning of your choice. If you intent to make Aquafaba, then I would suggest skipping seasoning the water.
Note: For my soaked 4 cups of chickpeas, I used 2 tsp of salt and few sprigs of Epazote to aid digestion. Alternatively you can use couple of Bay Leaves instead of Epazote.
Close the lid and turn the pressure valve to Sealing
and pressure cook for 6 minutes and natural release at 15 minutes. After 15 minutes, release remaining pressure and open the lid.
Note: If using unsoaked chickpeas, I would suggest pressure cooking it 45 minutes and natural release at 15. Release remaining pressure and open the lid.
Discard the leaves (or any other seasoning like bay leaf, onion, garlic etc).
Check to see if it is completely cooked.
Note: Depending on the age of the beans and/or brand, there might be differences in the cooking time. Older the beans, longer the cooking time. Adjust accordingly.