Instant-Pot Italian Chickpea Stew with Pesto

INGREDIENTS

1 1/2

packed cups Basil, fresh leaves

Carrots, peeled and chopped (about 3/4 cup), medium

12 oz

Chickpeas, dried

Garlic clove

Onion, chopped (about 3/4 cup), small

1 14 ounce can

Tomatoes

4 cups

Chicken stock

1 1/4 tbsp

Kosher salt

3/8 cup

Olive oil, extra-virgin

1 tbsp

Pine nuts, toasted

1/4 cup

Parmesan cheese, grated

1/4 cup

Parmesan or similar cheese, grated

1 qt

Water