Using dried chickpeas is so much more affordable than buying canned chickpeas. It also doesn't contain any preservatives or chemicals you don't want in your body.
Soak the chickpeas: combine the dried chickpeas with 3 cups of water in a large bowl. Soak overnight or at least 8 hours. If you don't want to soak them beforehand, skip this step.
Rinse with water and drain.
Pour the chickpeas into the Instant Pot and add 4 cups of water. Add bay leaf if using. Lock Instant Pot lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 20 minutes on High Pressure (40 minutes if unsoaked). Once completed, release the steam naturally for 10 minutes before quick-releasing the pressure.
Carefully open the lid and let the chickpeas cool down before draining the water. Use the cooked chickpeas or store for later.
Notes
TO STORE: Let the chickpeas cool completely and store in an air-tight container in the fridge for 3-4 days.TO FREEZE: Make a bigger batch of chickpeas and store in the freezer for up to 3 months. I like to divide the beans between a few jars and grab one as I need it. Thaw and reheat when you need to use it.