To the Instant Pot, add 1/4 cup unsalted vegetable broth, garlic, and onions. Set to Sauté and cook for 5-6 minutes, or until onions are translucent, stirring occasionally. Turn the Instant Pot off.
Add the remaining 2 2/3 cups vegetable broth, 2 cans drained chickpeas, chopped tomatoes, tomato paste, green chiles, minced ginger, garam masala, coriander, cumin, and cayenne pepper.
Stir until combined thoroughly and set the Instant Pot to Pressure Cookâ€ or Manualâ€ for 8 minutes.
Secure the cover on and make sure it's set to Sealing. Press Start. Note: the time will start to elapse after the Instant Pot builds pressure.
After the 8 minutes is up, let sit for 10 minutes and then release the pressure manually by carefully turning the Sealing knob. Open the Instant Pot and add the salt, lemon juice, maple syrup, and cilantro (if desired). Stir.
Let sit for 10-15 minutes before serving; this dish will thicken as it sits. Serve over rice and/or with naan bread.
This recipe makes 8 cups total or 8 (1-cup) servings. Store in an airtight container in the fridge for 5-6 days.