This is super easy and cooks in less than 30 minutes. Here is what you need to do for both the Instant Pot and a stove top pressure cooker (yes, the steps are the same!) :

Start by soaking your chickpeas overnight. Soaking the peas is important in aiding in digestion and helps remove some of the extra starchiness. 

As you are ready to make the recipe, turn on Saute mode on the Instant Pot or medium-high heat on the stove top and add the ghee or oil. Once the ghee or oil is hot, add the options ingredients (except for the pomegranate powder and tea bags). These ingredients add extra flavor, but you can skip them if you don’t have them on hand. But trust me, adding them makes it that much better!

Next, add the ginger garlic paste and stir until fragrant. Then add the onions and sauté until golden brown.

When the onions are ready, add the tomato puree and sauté again until the oil starts separating from the sauce Next, add the channa or chole masala spice blend, salt, pomegranate powder and cook for another minute.

Finally, add the drained chickpeas, water, and the tea bags.

Once they are added, close the lid, seal the vent, and pressure cook for 25 minutes on high pressure followed by a natural pressure release.When the pin drops, carefully open the lid and use a spoon to remove the tea bags. 

When the tea bags are out of the pot, use a potato masher to mash some of the chickpeas. This will help thicken the sauce some and makes it a bit creamier too. Once you have crushed a few peas, you are ready to serve.

Garnish with ginger juliennes, pink onion rings, and a green chilli. Serve the chole with Bhatura (fried bread) or rice. You could also pair it with pickled