Turn on the Instant pot and select saute mode. Add Olive Oil (1/2 tablespoon) and once it's hot, add Cumin Seeds (1 teaspoon). Once they crackle (in 10 seconds), add Garlic (5 clove), Fresh Ginger (1 inch), and Green Chili Pepper (2). Fry them for 30 seconds and then add Onion (1) to the pot. Saute onions till they turn translucent.
Next, add Tomato (2) and Salt (to taste). Cook till the tomatoes are done. This could take 1-2 minutes.
Now add the spice powders like Ground Turmeric (1 teaspoon), Ground Coriander (1/4 tablespoon), Ground Nutmeg (1/4 teaspoon), Punjabi Masala (2 tablespoon), Chili Powder (1 teaspoon), and Ground Cumin (1/4 tablespoon). Continue to saute for another minute.
Then add the Potato (2).
Add Chickpeas (1 can), and Water (2 cup) to the pot. Also, add Salt (to taste) if needed. Give it a mix and turn off the Instant Pot.
Close the lid. Ensure the knob is in the sealing position. Now select the Manual/Pressure Cooker mode and pressure cook in high for 10 minutes.
Once you hear the beep, do a 10-minute natural pressure release by setting a 10-minute timer to remind you and then manually releasing the pressure.
Open the lid, pour Coconut Milk (1/2 can), then add Fresh Cilantro (1/4 cup) and 1 Tbsp of juice from a Lemon (1). Stir it all together until everything gets mixed properly.
Instant Pot Vegan Potato recipe with chickpeas is now ready! Serve it warm with some steamed rice or any Indian flatbread like roti, naan, or chapati.