Directions

1. Set pressure cooker to "sear", add oil, and press "start/stop". Add onions, garlic, ginger, cardamom, and curry powder. Sauté until onions become soft and translucent, about 5 minutes. Add tomatoes with juice and chickpeas.

2. Close and lock lid, set pressure cooker to "steam/veggies", adjust time to 5 minutes, and press "start/stop".
3. When done, natural release for 5 minutes, then do a quick release to make sure all pressure is released before opening lid.
4. Carefully open lid. Check seasoning and add salt and pepper, if needed. Serve with basmati rice and fresh cilantro.