Wash and soak the dry chickpeas for at least 6 to 8 hours or overnight for best results. After soaking, the chickpeas will increase in size so make sure to use enough water for soaking.
Once the soaking is done, discard the water used for soaking, rinse the chickpeas again in fresh water 2 to 3 times.
Transfer the soaked chickpeas to the inner pot of instant pot and add the 6 cups of water.
Close the instant pot with lid in sealing position, press manual and pressure cook in high for 12 minutes. For really soft cooked chickpeas (which can be mashed easily), use 7 cups of water and cook for 15 minutes of time.
Once the cooking is done, the instant pot will beep and you can press the 'keep warm' button so the cooking will stop. Now wait for another few minutes until the pressure is all naturally released.
Once the pressure is all naturally released, you can carefully open the lid by moving to the venting position and then open and see if the chickpeas is all cooked and soft. Add the salt and mix well.
You can use the liquid for any use in recipes like soups or gravies or if you are making chickpea curry, you may use it as such. If you need the chickpeas for any salads or any dish you do not need the liquid, strain the cooked chickpeas through a strainer to discard any leftover water and use the cooked chickpeas in any chickpea recipes as you wish!
This method works well if you soak the dry chickpeas for about 6 to 8 hours at least or overnight.You may also try this with canned chickpeas instead. If you reduce the soaking time for chickpeas, you will probably need to cook the chickpeas for more time accordingly. For a more soft texture, for example if you want to mash the instant pot for making hummus, you can cook use 7 cups of water and cook in high pressure for 15 minutes which will give you chickpeas which are very soft and which you can mash easily using a ladle.For a more firmer texture to be used in chickpea salads, use 6 cups of water itself and cook for about 10 minutes.