Combine the water, chickpeas, and salt in the Instant Pot.
Secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili, Pressure Cook, or Manual setting and set the cooking time for 15 minutes at high pressure. Next, select the Timer or Delay function and set the time delay for 10 to 12 hours. (When the soaking time is complete, the pot will take about 15 minutes to come up to pressure before the cooking program begins.) Set a colander in a large bowl.
When the cooking program ends, let the pressure release naturally (this will take about 25 minutes). Open the pot and, wearing heat-resistant mitts, lift out the inner pot and drain the beans in the colander; reserve the cooking liquid in the bowl. Transfer the warm drained chickpeas to a food processor. Add 1/2 cup of the reserved cooking liquid, the miso, sesame and avocado oils, and lemon juice and process at medium speed for 2 to 3 minutes, until the mixture is smooth and creamy.
Serve the hummus warm or at room temperature, or let it cool to room temperature and store it in an airtight container in the refrigerator for up to 5 days. To serve, spoon the hummus into the centre of a wide, shallow serving bowl and spread it in a thick circle. Sprinkle with the sesame seeds, then top with a few drops of sesame oil.
Per serving (2 tablespoons): 52 calories, 2 grams fat, 7 grams carbohydrates, 3 grams fiber, 2 grams protein