Click manual and set the Instant Pot to 55 minutes. Once done, Natural Pressure Release for 15 minutes before Quick Releasing. Reserve 1 cup of the aquafaba, chickpea's cooking liquid.
While the chickpeas are still warm, in a food processor, blend together the chickpeas, garlic cloves, lemon juice, olive oil, salt, and some of the aquafaba/cooking liquid.
Blend until smooth. Continue to blend and add more aquafaba until it reaches your desired consistency.
Optional: garnish with smoked paprika or za’atar or extra olive oil