Preheat your Oven to 425°F. Drain and rinse the 2 can chickpeas 15 oz each, drained and rinsed thoroughly, then spread them on a clean kitchen towel or several layers of paper towels. Pat them very dry — the drier they are, the crispier they'll get. Let them air-dry for 5 minutes. Remove any loose skins that come off.

Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.

Add rinsed beans, measured liquid, salt, and aromatics to the inner Pot. Submerge beans fully. Lock the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) on High Pressure. Cook times by bean type: black beans ~25 min; larger beans like white kidney or red beans ~35–40 min. When unsure, start low and check after release. Allow 10–15 min for the pot to come to pressure. When the cycle ends, press Cancel and natural release for 20–30 min — do not open the valve immediately. Pressure is fully released when the float valve drops and the lid unlocks. Short on time? Natural release for at least 10 min, then carefully switch to Venting. Open the lid and bite-test a bean — it should be tender with no hard spots. If still firm, seal and pressure cook on High for an additional 10–20 min, then natural release again. Very old beans or hard water can cause stubbornness.

Remove from the Oven and immediately toss with 1 tsp lemon zest from about half a lemon if using. Let the 2 can chickpeas 15 oz each, drained and rinsed cool on the pan for 5 minutes — they'll crisp up even more as they cool. Taste and adjust ¾ tsp kosher salt if needed before serving.