- Press the sauté button on your Instant Pot. Add coconut oil to the pot and let heat up. Add onions, ginger and garlic and stir occasionally, sauté until translucent. Turn the Instant Pot off.
- Add in the curry powder, cumin, garam masala, and turmeric. Mix well. Add in the chickpeas, tomatoes, and coconut milk. Stir well. Lock the lid into place. Press the manual/pressure cook button on high pressure for 15 minutes with the pressure valve in the sealing position.
- When cooking is finished, carefully release the steam valve and unlock the lid. Season with salt and pepper to taste. Serve over rice.