Begin by peeling a head of garlic and smashing the cloves. I use pretty much the whole head unless it is huge - around 10 - 12 cloves. Then slice an onion in half and remove the peel.
Now, add the chickpeas, water, bay leaves, kosher salt, garlic cloves, and onion to the Instant Pot.
Give it a quick stir to mix everything together then, put the lid on and turn the vent to sealing.
Next, set the Instant Pot to Manual Mode at High Pressure for 45 minutes.
When the cooking cycle is complete, let the pressure Naturally Release (ie, do nothing, just leave it alone) for 20 minutes.
When 20 minutes is up, carefully release any remaining pressure. (Stand back.)
When the pin drops, carefully open the lid. There will be some extra liquid - that's fine.
Strain the chickpeas to remove them from the liquid, then pick out the bay leaves, garlic, and onion. If you are not going to use the chickpeas right away, save some of the excess liquid for storing.
Let the chickpeas cool, then use them for hummus, your favorite dinner, or save them in the refrigerator for up to a week to use on salads or in other meals!