Rinse beans well: Rinse your beans in a strainer, removing any particles or pebbles. Cover the beans by 2 inches water and soak them for 8 to 12 hours or overnight. Strain before cooking.
Add beans and water: Add beans and water to the Instant Pot, as well as any seasonings or additional vegetables. Note: 2 cups water for 1 cup soaked; 3 cups water for 1 cup unsoaked)
Set cooking time: Close the lid on sealing position. Using the above cheat-sheet, set the cooking time on High Pressure.
Let Instant Pot naturally release: Allow the pressure cooker to natural pressure release (NPR). Open the lid once the pin drops.
Notes
Soak - Soaking your beans dramatically cuts down on cook time, as well as makes them easier on your stomach
Salt - Beans soaked and cooked in salted water are more flavorful and tender, without bursting out of their skins
Add enough water for soaking - Make sure you cover your beans by 2" when soaking them. This allows the beans to re-hydrate and becomes more tender.
Add more water for cooking unsoaked beans: Add an extra cup of water while cooking unsoaked beans.
Add a pinch of baking soda while cooking - Baking soda creates an alkaline environment, which allows the beans to cook more quickly and turn soft and creamy from within.
Note: The nutrition facts below are my estimates based on chickpeas cooked in water. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.