Instant-Pot (or pressure cooker) Italian Chickpea Stew

We don't have an instant pot but I made this with a pressure cooker and it worked great so I am adjusting the recipe for our pressure cooker. The original recipe calls for homemade pesto but that is too much for me to make. I added a scoop from jarred pesto and it was a good addition but no one else even wanted any so I might skip entirely next time.

From epicurious

Ingredients

2. For the chickpeas:
   • 1 tablespoon plus 1/2 teaspoon kosher salt, divided
   • 1 quart water
   • 12 ounces dried chickpeas
   • 2 tablespoons extra-virgin olive oil
   • 1 small onion, chopped (about 3/4 cup)
   • 2 medium carrots, peeled and chopped (about 3/4 cup)
   • 1 (14-ounce) can diced tomatoes, undrained
   • 4 cups chicken stock
   • 1/4 cup grated Parmesan or similar cheese
   • Some basil pesto (if desired)
   
   
   

   Preparation

3. Soak the chickpeas:
   1. In a large bowl, dissolve 1 tablespoon of kosher salt in the water. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse.
4. Sauté the onions:
   1. Put the pressure cooker pan on a burner over high heat. Add the olive oil and heat until it shimmers. Add the onion and sprinkle with 1/4 teaspoon of salt. Cook, stirring frequently, until the onion pieces separate and soften, 2 to 3 minutes.
5. Pressure cook:
   1. Add the drained chickpeas, carrots, tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt. Lock the lid into place. Once the pressure cooker whistles, let it cook for 10 minutes. It will whistle occasionally. Then, turn off the heat and let the pressure come down for at least 30 minutes before touching it. Push the weight a little to see if there is still pressure inside, if it is mostly gone you can take off the weight to let the rest out. Unlock and remove the lid. 
6. Serve the chickpeas:
   1. Ladle the chickpeas into bowls and top each with a spoonful of pesto (if desired). Sprinkle with the cheese and serve. 
7.