Soak chickpeas in enough water for atleast 8 hrs or overnight.
This is how it looks after 8 hrs.
Rinse it well add it to instant pot.
Add 5 cups water to it.
Add rock salt to it.
Mix it once.If you want you can add a pinch of turmeric powder to it.
Close with lid.Set pressure cook mode in high for 15 mins.
Now the instant pot has started.It takes few mins to change from ON to timer and only when then the timer is shown the actual cooking time starts.
Inititally the steel button is down.
Inititally the steel knob is down and when it starts to cook it automatically goes up as shown.When the knob is up it means cooking is in process/started and when its down pressure is released and you are ready to open the lid.Do not open the lid when the knob is up.
Once timer is 0, it automatically goes to keep warm mode. Let the pressure release by itself, it takes around 15-20 mins.
Cooked chana is ready!
Soft and not mushy chana is ready.
Press to check.It should be soft when pressed.
The collected water can be used for curries,rasam or soup etc.