2 Tbsp. coconut oil
1 1/4 tsp. black mustard seeds
1 tsp. cumin seeds

  • heat oil in instant pot, then add mustard and cumin seeds and cook for 30 seconds

1 onion, sliced

  • add onion and stir fry for 6-7 minutes, until starting to brown

3 cloves garlic, minced
1 Tbsp. fresh ginger, minced
1 serrano or 1/2 habanero pepper, minced
2 bay leaves

  • add and stir fry for 1-2 minutes

1 1/4 tsp. coriander
1 tsp. garam masala
1/2 tsp. chili powder

  • add and stir fry for 30 seconds

1 tsp. kosher salt
2 15 oz. cans of chickpeas, drained and rinsed
2/3 15 oz. can diced tomatoes
1 cup vegetable broth

  • add and stir to combine
  • pressure cook on high for 8 minutes, then natural release for 10-15 minutes

1 Tbsp. lemon juice
2/3 cup cilantro, chopped

  • open instant pot and add lemon juice and cilantro
  • season to taste and serve with rice and/or flatbread

source: https://rainbowplantlife.com/instant-pot-chana-masala/