Pour the chickpeas and 1/2 teaspoon of the sea salt into the Instant Pot and add enough water to cover them by 1 inch.
Put the lid on the Instant Pot, lock, and set the value to sealing (not venting) position. Set to manual pressure / high pressure for 40 - 45 minutes, depending on how old your chickpeas are. Note that you will need to cook older chickpeas longer to reach the desired softness. I recommend cooking for 45 minute the first time to see how they turn out, then adjusting as needed the next time.
When cook time has finished, allow for a complete natural pressure release. Remove the chickpeas and drain.
In a food processor or blender, combine lemon juice, garlic, cumin, paprika, and the remaining 1/4 teaspoon salt. Allow to sit for 5 mins before processing.
Then add in the tahini and pumpkin puree blend. The mixture will be a thick paste at first. Add ice water, 1 tablespoon at a time, while blending until the mixture is smooth and creamy.
Taste to check seasonings and lemon juice; adjust if needed.
Transfer your Instant Pot Hummus to a serving dish, drizzle of olive oil and a dusting of smoked paprika. Serve and enjoy!