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.
Notes
Makes the equivalent to 4 (15 ounce) cans of chickpeas.