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Rinse chickpeas and look through to pick out any bad ones or stones.
Add to the Instant Pot with all remaining ingredients
Cook on high pressure for 35 minutes.
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).
Cool completely and store.
Store in a sealed container in the fridge for up to 4 days or freeze for up to 6 months.