Instant-Pot Italian Chickpea Stew With Pesto

Rinse 340g dried chickpeas and place in Instant Pot with 808g chicken broth, 1g garlic, 150g onion, 122g carrots, 120g tomatoes, and 15g kosher salt.

Seal Instant Pot and cook at high pressure for 25 minutes, then quick-release steam.

While stew cooks, combine 30g fresh basil leaves, 15g pine nuts, 50g grated cheese, 28g extra virgin olive oil, and 1g water in a bowl.