Wash the dried chickpeas very well and add the washed chickpeas to the inner pot of the instant pot.
Add the water and salt, mix well.
Also add the garlic powder and onion powder if using, mix well.
Close the instant pot with lid in sealing position, press manual or pressure cook and cook in high pressure for 45 minutes (if you need very soft chickpeas that can be mashed, you may cook for about 60 minutes).
Naturally release the pressure for about 20 minutes and then if all the pressure is not released by this time, do a careful and gradual manual pressure release.
To use in recipes like salads or to save for later use, drain the excess water and use the cooked chickpeas as needed. You may also use the excess water for using in other recipes in place of broth. I made an easy chickpea curry using this cooked chickpeas in the instant pot, so I didn't drain the excess water but I used the entire thing to make the chickpea curry for which you can see the instruction below, and also you can watch it in the video.