Take chickpeas in a bowl, add water to it and massage the beans with your finger and the water will become cloudy. Discard the water and repeat this process 2-3 times total or until the water is not cloudy anymore.
Add enough water (3 inches above the beans) to the bowl. Let them soak for at least 8 hours or overnight. They will get double (almost triple in size).
Drain and discard the soaking water.
Add soaked chickpeas, salt, baking soda and bay leaves to the instant pot liner.
Add fresh 6 cups of water.
Cover the instant pot with a lid and keep the valve to a sealing position. Pressure cook on manual (high pressure) for 15 minutes for firm yet soft texture beans (perfect for curry, salad).
Let the pressure release on its own (NPR - natural pressure release), once the pin drops open the lid.
Drain the cooking liquid from chickpeas right away to stop the further cooking.
Notes
Instant Pot Chickpeas Cook Time Guide
Firm yet soft texture (good for curry salad): 15 minutes for pre-soaked and 35 minutes for no-soak beans.
Super soft, buttery texture (perfect for hummus or mashed chickpeas): 18-20 minutes for pre-soaked and 40 minutes for no-soak beans.
Old beans (aka stale or more than a year old) take longer to cook. Sometimes super old beans won’t cook to a soft texture at all.
Recipe Tips
Always sort the chickpeas before cooking. Discard any stones, discolored or shriveled beans.
Always discard the soaking water and use fresh water for cooking chickpeas. It prevents gas, bloating or any tummy issue.
I do not recommend the quick release method here as the water will splutter or overflow and makes a big mess.
Drain the cooking liquid as soon as you open the lid to prevent the further cooking of beans.