Turn Instant Pot to saute mode. Once the 'hot' sign displays, add ghee. Add onions and mix well. Cook for 2 mins with a glass lid on.
Add ginger, garlic, cumin powder, turmeric, red chili powder, and salt. Cook for 30 secs.
Add tomatoes and mix everything together. Add water and chickpeas. Mix well.
Close Instant Pot with pressure valve to sealing position. Pressure cook for 4 minutes. (If using pre-soaked chickpeas cook for 25 mins)
Quick-release the pressure or if you have time Natural Release is fine too. Open the Instant Pot and set it on Saute mode.
Add garam masala and dry mango powder. Add Spinach. Mix everything together and cook for 2-3 mins. Serve hot with Rice or Parathas. For low carb option serve with cauliflower rice.
To make vegan Chana Saag, simply substitute ghee with oil.
You can make pot in pot white rice along with chana saag when using canned chickpeas. Add 1 cup basmati rice, 1.5 cups of water, 1 teaspoon of salt in a stainless steel pot and place over the tall trivet.
If using pre-soaked chickpeas, add an extra ½ cup of water and pressure cook for 25 minutes followed by a 10-minute natural pressure release. You can also make pot in pot brown rice when using soaked chickpeas as they have a similar cook time to brown rice. Add 1 cup brown rice, 1.5 cups of water in a stainless steel pot, and place over the tall trivet.
Substitute spinach with your favorite greens like finely chopped kale, swiss chard, or beet leaves.