Step 1

Rinse chickpeas and look through to pick out any bad ones or stones.

Step 2

Add to the Instant Pot with all remaining ingredients

Step 3

Cook on high pressure for 35 minutes.

Step 4

Al dente chickpeas- Allow pressure to naturally release 20 minutes before releasing remaining pressure.Softer chickpeas- allow pressure to fully naturally release until the pin drops (40-50 minutes).

Step 5

Cool completely and store.

Step 6

Store in a sealed container in the fridge for up to 4 days or freeze for up to 6 months.