Instant Pot Chickpeas

• Using a fine mesh sieve, thoroughly rinse the chickpeas. Remove any debris as needed.
• Transfer the chickpeas to the Instant pot and add 5 cups water, or enough to cover the chickpeas by 1 inch with water. Add salt, if using.
• Pressure cook on manual high pressure for 50 minutes. Allow pressure to naturally release for 15 minutes, before releasing any remaining pressure.
• Drain the excess water (aquafaba) into the sink or a storage container, then enjoy the chickpeas as desired.

To freeze:

• Cook the chickpeas according to instructions, then allow to cool completely to room temperature. Transfer the chickpeas to freezer safe container or jars (I like to portion 1 3/4 cups into individual 16 oz mason jars and freeze accordingly). This equals about 1 can of chickpeas and can be used as so in various cooking recipes. Freeze for up to 3 months.