Sort: Sort through them to find brown or black chickpeas, rocks, etc. Add the sorted chickpeas to a colander and rinse them thoroughly, then let them drain.
Instant Pot
Assemble: Transfer the rinsed and drained chickpeas to a 6 or 8-quart Instant Pot or another pressure cooker. Add salt and filtered water.
Cook: Close the Instant Pot lid, making sure the pressure valve is sealed. On manual mode, set it to high pressure and cook the chickpeas for 50 minutes. (If you’re making hummus, cook them for an additional 5-10 minutes.)
Depressurize: Once the timer goes off, let the Instant Pot naturally release for 10 minutes then open the pressure valve.
Stovetop
Assemble: Transfer the rinsed and drained chickpeas to a large stockpot. Add salt and filtered water.
Cook: Bring the chickpeas to a boil, give them a stir, then cover the pot with a lid. Reduce the heat to low, and let them simmer for 1 ½ - 2 hours (less for firmer chickpeas, more for a softer texture).
Slow cooker
Assemble: Transfer the rinsed and drained chickpeas to a 6 or 8-quart Instant Pot or another pressure cooker. Add salt and filtered water.
Cook: Set the slow cooker to high, and cook the chickpeas for 3-4 hours (3 for a firm chickpea, 4 for a very soft texture). You can also cook the chickpeas for 6-8 hours on low.