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Rinse and chickpeas and remove any debris then drain well.
Transfer chickpeas to a 6-quart instant pot and add 6 cups water or enough to cover the chickpeas by 1-inch of water. Add 1 tsp salt.
For slightly lightly chewy chickpeas (used for salad): Cook on high pressure for 45 minutes followed by a 10 minute natural pressure release.
For Soft and Tender Chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes followed by a 15 minute natural pressure release.*