Rinse and drain 1lb of uncooked chickpeas. Add the chickpeas to the Instant Pot. Place enough water in Instant Pot to cover the beans a few inches. Place the lid onto the Instant Pot and seal the pressure valve.
Set the pot onto the “Manual” mode. Set the timer to 0:00. Allow the pot to come to pressure, then turn off. Release the pressure valve and allow the beans to sit for 15 minutes.
Remove the lid from the Instant Pot. Drain all of the water. Add beans back to Intant Pot. Refill the pot with fresh water to no more than the “1/2 capacity mark” in the pot to allow for expansion.
Drop the Kelp into the pot. Relid the pot and seal the pressure valve. Cook on the “Manual” or “Bean” mode for 30 minutes. Allow the pot to nauturally release the pressure for 20 minutes. Remove the top and enjoy! Don’t forget to eat the Kelp! 🙂
Store beans in a tightly sealed glass jar for up to 5-7 days.