Gather all the ingredients on your countertop. This will make the cooking process smoother and more enjoyable.
Set your Instant Pot to the 'Sauté' mode. Add coconut oil and allow it to melt and heat up. Once hot, add the diced yellow onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Next, add the minced hot pepper, garlic, and ginger. Sauté for another 2-3 minutes, stirring frequently to avoid burning.
Stir in the minced lemon peel, ground cumin, ground coriander, ground turmeric, and curry powder. Cook for another minute to toast the spices, releasing their aromatic oils and enhancing the flavors.
Pour in the crushed tomatoes and stir to combine. Next, add the cooked chickpeas and mix everything together until the chickpeas are well coated with the spices and tomatoes.
Pour in 1 ½ cups of water and give the mixture a good stir. Season with sea salt and ground black pepper to taste.
Secure the lid on your Instant Pot, ensuring the valve is set to 'Sealing.' Set it to cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural release for about 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
Open the lid and give your Chana Masala a good stir. Taste and adjust seasoning if necessary. Serve warm, garnished with chopped cilantro. Pair it with steamed rice, naan, or simply enjoy it on its own!
