Pour dried chickpeas into a colander and thoroughly rinse under running water
Optional: Add rinsed chickpeas to a bowl and cover with water until the water rises a couple inches above the chickpeas. Allow the chickpeas to soak at room temperature overnight, or for about 8 hours.
If you soaked your chickpeas, strain off the soaking liquid, then add the drained chickpeas to the pot of your pressure cooker. Pour in 2 parts fresh water for every 1 part of dried chickpeas (for 1 cup of dried chickpeas, you’ll use 2 cups of water). The water should fully submerge the chickpeas.
Seal the lid on your pressure cooker and set to high pressure and turn off the keep warm function.
For soaked chickpeas, set the cook time for 10 minutes, or up to 15 minutes if you prefer a softer chickpea. For unsoaked chickpeas, set the cook time for 40-45 minutes.
Once the cook time is finished, allow for natural pressure release for 20 minutes.
Release any remaining steam using the pressure valve and strain out any excess liquid.