On the Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. They might sputter a bit so stand back. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes.

Add the garlic, ginger, chilies and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes.

Add the ground spices and seasonings (coriander, turmeric, chili powder, garam masala, black pepper, salt) and stir until fragrant, about 30 seconds. You may need to add a tablespoon of water to prevent the mixture from drying out and/or burning. 

Stir in the canned tomatoes, chickpeas, vegetable broth. Stir well to combine. Select the Keep Warm/Cancel setting. 

Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Manual setting on the Instant Pot and set to high pressure for 8 minutes if using canned chickpeas (35 minutes if using soaked, dried chickpeas). 

Once the 8 minute timer is up, allow the Instant Pot to come to a natural pressure release. The little metal pin next to the pressure valve will go down once the pressure is released (should take 10-15 minutes). 

Open the pot and stir in the lemon juice and cilantro. Serve over rice or with naan bread.