Place all ingredients, except for the chocolate chips, in a food processor and blend until smooth. Your batter will be very thick and sticky, like cookie batter.
Stir in the chocolate chips by hand.
Grease a cake pan that is small enough to fit inside of your Instant Pot Pressure Cooker. I use this one, click here. Add batter to the pan and place a lid over the top or foil if your pan doesn't have a lid. This is to avoid getting water inside of your blondies.
Place a cup of water in the bottom of the liner of your Instant Pot, place the trivot inside of your pot and then your cake pan. Cover your Instant Pot with the lid and make sure the valve it set to the SEALING position.
Using the display panel select the MANUAL setting. Using the +/- buttons set to 60, high pressure.
When the time is up let the pot release the pressure naturally, about 15 minutes. Remove the cake pan from the Instant Pot. Let cool for 15 minutes and then transfer to a plate. Enjoy!
*Note: Please please use a kitchen scale to measure your chickpeas there have been a few people who have had an issue with the consistency of this dessert and usually it's because they're not using enough chickpeas. 8oz of chickpeas does not equal 1 cup.
*Note: I make my chickpeas in my Instant Pot. Soak chickpeas overnight. Rinse and drain them, add them to the Instant Pot with just enough water to cover them and cook on MANUAL, high pressure, for 24 mins. When the time is up let them naturally release pressure, about 25 minutes. Rinse and drain.
*Note: You can also bake these in your oven at 350 for 25 minutes. Several people have asked why I wouldn't just bake them in the oven if it takes longer to cook them in the Instant Pot. We live in Southern California and we do not have an air conditioner. I avoid turning my oven on at ALL costs. Making this in the Instant Pot allows me to keep my home much cooler in the summer time. During the winter time I'd probably fire up the oven for these though. I'm an instant gratification type of gal.