In the Instant Pot, start by heating the oil in 'Saute' mode. Once hot, ad the whole cumin (jeera). Add the chopped onion, bay leaves and saute for 3-4 minutes.
Add the blended tomatoes, followed by the spice powders - Chana Masala (or Punjabi Chole Masala spice blend), turmeric, amchur, Kashmiri red chili powder, coriander powder, amchur powder, ginger garlic paste (or freshly minced ginger and garlic). Saute for 2 minutes.
Add the soaked and drained chickpeas, followed by water, salt, tomato paste.