Add water and chickpeas in the Instant Pot.
Set to the “Manual” at high pressure for 30 minutes.
Select the “Cancel” and release pressure quickly.
Transfer chickpeas to a food processor and make a puree.
Stir in roasted garlic, lemon juice, kosher salt, black pepper and peanut butter.
Transfer Hummus to a bowl, cling wrap and leave it to refrigerate overnight for flavours to get strong.
Serve with fresh vegetables, crackers or pita bread.