Prepare the dry garbanzos. You have two options, the fast method, or the slow method. Either one works. I usually forget that I need soaked garbanzos and end up using the fast method.

Slow method: Cover the dry garbanzos with double the amount of cold water and let soak for six hours (or overnight).

Fast method: Place dry garbanzos in a medium-sized bowl and pour six cups of boiling water over them. Cover the bowl with a plate to trap in the heat and let sit while you prepare the rest of the ingredients (about 20 minutes).

Touch the [Sauté] button on the Instant Pot and allow it to heat up while you chop the onion and crush the garlic.

Add the olive oil to the Instant Pot and allow it to heat for a minute before adding the spices. Stir well and allow them to fry for a minute or two.

Toss in the onions and garlic and stir a time or two while they fry for about three minutes. Chop the tomato while the onions and garlic fry.

Cancel the [Sauté] command. Drain the garbanzos and add them to the Instant Pot, along with the chopped tomato, lemon juice, salt, and 4 cups of water.

Lock the lid, select [Pressure Cook], and use the + or – buttons to select 25 minutes of cook time.

When the chana masala finishes cooking, allow the machine to switch to [Keep Warm] and stay there for 10 minutes before canceling the program and opening the vent to relieve pressure.

Use a potato masher to mash the garbanzos a bit. Stir in the chopped cilantro and serve over brown basmati rice.