Soak the dried chickpeas overnight.

Set your Instant Pot on Saute and add butter, onions, scallions, garlic, ground cumin, salt and pepper. Cook a few minutes until the onions are soft.

Drain and rinse garbanzos, then add to the pot with the beef broth.

Cancel the Saute program and switch to Pressure cooker, setting the timer to 15 minutes.

Once the pot is depressurized, open the pot and check the flavor.

Puree the soup in batches with a blender or food processor. I used a handblender and pureed the soup right in the pot. It took less time than using my regular blender.

Once all of the chickpeas are pureed, return the soup to the pot.

Add the heavy cream and milk, thinning the soup with water if it's too thick.

If you like spicy, add cayenne pepper here.

Serve the soup into bowls, garnished with cilantro and chickpeas if you saved some.