Note: I use a 6-quart instant pot. There have been several comments here and on Pinterest letting me know that this recipe, done in an 8-quart, yields chickpeas that are too soft. I am unable to test but I do suggest reducing the cook time by two minutes. Please let me know if that works for you!

Pick through chickpeas and discard any discolored ones and any debris. Rinse well under running water. Place in cooking pot (either the liner or six quart pot) with one gallon of water and the salt and soak for six and up to twelve hours. Longer soaking may result in more split beans. Soak in refrigerator if worried about fermentation.

Drain and rinse the chickpeas. Add to Instant Pot. Add the oil, onion, herbs and bay leaf. Add enough water to cover by two inches and set to Pressure, High, 30 minutes. When finished, allow to naturally release for 20 minutes, then release any remaining pressure manually. If anything other than steam comes out the valve, or if the valve sputters, stop releasing and let sit for one minute before proceeding.

Check several beans for tenderness; if not tender enough, stir in 1/2 teaspoon baking soda, re-seal and set for 10 minutes on Pressure High, then naturally release again for 20 minutes, releasing any remaining pressure. If still not done, either repeat (without adding any baking soda) until tender or refrigerate, liquid and all and repeat the next day.

Drain and reserve liquid if you wish to use it, discard herb stems and let chickpeas and broth cool to room temperature. Store in the refrigerator in separate airtight containers for up to five days or freeze in 1 1/2 cup portions, about the size of a 15 ounce can, with some of the liquid.

Yield: five to six cups of cooked chickpeas plus broth.