Add the chickpeas, water or broth, salt, thyme, garlic, bay leaves, cumin seeds, coriander seeds, salt, and pepper to the Instant Pot and stir to combine.
Select the Pressure Cook setting at high pressure and set the cook time to 35 minutes. If you soaked your beans for ~8 hours or overnight, set the cook time to 10 minutes.
Once the timer has elapsed, allow a natural pressure release for at least 10 minutes before switching the valve from Sealing to Venting to release any remaining steam.
Stir in the olive oil, lemon juice, parsley, and taste for seasonings, adding additional olive oil for more richness, more lemon juice for more acidity, or more salt and pepper to taste.