Heat the olive oil using the Instant Pot Saute function. When the oil is hot, add the onion and cook, stirring occasionally, for 2-3 minutes or until tender.
Add the garlic and ginger and cook for an additional minute.
Deglaze the pan by adding the water and scraping any browned bits from the bottom with a wooden spoon.
Add the garam masala, cumin, and coriander. Season with salt and pepper to taste.
Add the chickpeas and diced tomatoes. Stir to combine. Attach the Instant Pot lid and set it to Pressure Cook-Normal for 15 minutes. Make sure the valve is in the “sealing” position.
When the Instant Pot has finished cooking, carefully turn the valve to the “venting” position and allow the pressure to release.
Remove the lid and stir the chana masala. Serve with rice and fresh cilantro. Store any leftovers in an airtight container in the fridge for up to three days.
Notes
Chana masala will keep in the refrigerator for 3-4 days and in the freezer for 2 months.