Vegan Instant Pot Chana Masala

Scaled for 6 portions · 8 steps

3(15-ounce / 440g) cans of chickpeas OR 12 ounces (1 1/2 cups) dried chickpeas3 tbspcoconut oil or neutral cooking oil2 tspblack mustard seeds1.5 tspcumin seeds2medium onions, (finely diced)4 clovegarlic, (minced)1.5 tbspfreshly minced or grated ginger1–2serrano peppers*, (minced)3bay leaves2 tspground coriander1 tspground turmeric0.5–1 tspIndian red chili powder ((use less for a less spicy version))1 tbspgaram masala0.5 tspblack pepper1.5 tspkosher salt1/2of a 28-oz can whole peeled tomatoes, (crushed with your hands )1.5 cup(360 mL) vegetable broth or water ((3/4 cup if using canned chickpeas))1.5 tbspfresh lemon juice1 cupfresh cilantro leaves, (roughly chopped)—For serving: Basmati rice and/or Indian flatbread

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