1 tablespoon olive oil
1 small onion finely diced
1 jalapeno cored and finely minced
4 cloves garlic, minced
1 tablespoon garam masala
1 teaspoon cumin
1/2 teaspoon paprika
1/4 – 1/2 teaspoon cayenne pepper
2 14.5-ounce cans diced tomatoes
2 15-ounce cans chickpeas, rinsed and drained
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup canned full-fat coconut milk
Fresh cilantro for garnish
Set Instant Pot to sauté and allow to preheat for 2 minutes. Add oil to pot and swirl gently to coat. Add onion, jalapeño and garlic; sauté 4 minutes. Stir in seasonings; cook until fragrant, stirring constantly, about 30 seconds.
Stir in both cans of tomatoes with their juices, and the chickpeas and salt & pepper. Cover Instant Pot and adjust lid; set steam valve to sealing. Set to high pressure for 10 minutes (the pot should take 15–20 minutes to come to pressure).
When cooking is finished, quick-release the pressure by turning the steam valve to venting. Remove the lid and stir in the coconut milk.
Serve the ChickPea Tikka Masala with white, brown, cauliflower rices, zucchini ribbons, spaghetti squash, any grains: farro, polenta, even pasta.
Garnish with fresh cilantro.