Start by setting your Instant Pot to the "Sauté" function. Add 2 tablespoons of coconut oil and let it heat up. Once hot, add the diced yellow onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced hot pepper, garlic, ginger, and lemon peel, cooking for an additional 2 minutes until fragrant.
Next, sprinkle in the ground cumin, ground coriander, ground turmeric, and curry powder. Stir well to coat the aromatics in the spices, allowing them to toast for about 1 minute.
Pour in the crushed tomatoes and mix everything together. Then, add the cooked chickpeas and water, stirring to combine. Season with sea salt and ground black pepper to taste.
Close the Instant Pot lid and make sure the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" function and set the timer for 10 minutes. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before carefully switching the valve to "Venting" to release any remaining pressure.
After the pressure has been released, open the lid and give your Chana Masala a good stir. Taste and adjust the seasoning if necessary. Serve hot, garnished with chopped cilantro.
