About 12 hours prior of preparing the hummus, soak one cup of chickpeas in your Instant Pot (do this to eliminate one more dish!). Fill the Instant Pot with water enough to cover all of the chickpeas. Leave it on your counter covered in cellophane or place your Instant Pot with the lid covering your chickpeas.

Using a colander, drain all of the water from your chickpeas in the Instant Pot.

Return your chickpeas to your Instant Pot. Add in your water, onions, and you are 6 tablespoons of minced garlic, cumin, paprika, two bay leaves, and salt. Stir together.

Close your Instant Pot by twisting the lid on and pushing the sealing valve away from you. Set your Instant Pot for 20 minutes on high pressure.

Allow it to naturally release for 15 minutes. Once it is done naturally releasing, manually release by ringing the valve toward you with a towel or hot pad.

Once your Instant Pot is done open the lid. Remove the onions and bay leaves from the pot and discard.

With a spoon remove everything from your Instant Pot, and transfer to a blender.

Add lemon juice and remaining 6 tablespoons of minced garlic. Blend well in the food processor while the cooked chickpeas are hot. (If you find that you want thinner hummus, continue to add more of the liquid from the Instant Pot until you’ve reached your desired consistency.)

Once you like the thickness or thinness of your hummus, transfer that to a large mixing bowl where you will add your tahini and chickpeas mixture from the blender together. (You might find that you will want a little more salt, cumin, or paprika. Season until you find your perfect flavor.)

Garnish your instant pot hummus with more cumin, paprika, and/or fresh parsley, and enjoy serving.