Pick over the chickpeas to remove any that are discolored or shriveled. Rinse and drain in a colander.
Optional: Soak the chickpeas in filtered water overnight and maybe add a strip of kombu seaweed too (helps with gas, supposedly). Drain and rinse before proceeding to the next step.
Add the chickpeas to the insert of an Instant Pot and cover with water by 3-4 inches.
Set the Instant Pot to High Pressure, and adjust the timer to 35 minutes (12 minutes if using soaked chickpeas)
When the cooking time is up, turn off the Instant Pot and wait 15-20 minutes, then release any remaining pressure before unlocking the lid.
Strain off the liquid (keep it for aquafaba!), and refrigerate or freeze the chickpeas in whatever portions you like (I prefer 3 cups, as that is the equivalent to two cans of chickpeas).
This method works with any pressure cooker, not just an Instant Pot. The difference is that with a stovetop pressure cooker, you'll need to let the pot come to pressure before starting the timer. Otherwise the cooking times remain the same.