When time is up let the Instant Pot release naturally.
Drain chickpeas, reserving 1 cup of liquid. Pick out and discard bay leaves.
Once chickpeas have cooled, pour into a food processor along with the garlic.
Add 1/2 cup of the liquid and the Tahini, lemon juice, cumin. Puree until creamy. Add additional liquid as needed.
When the mixture reaches the right consistency, add salt to taste and puree again to mix well.
To Serve: Make a nice deep grove in the middle. Drizzle Olive Oil, parsley and Paprika.
There are many varieties/versions of hummus. If using your Instant Pot, throw your harder vegetables (garlic, peppers, cauliflower, carrots . . . ) in with your beans and blend together with your beans in your food processor.