Drain and rinse your chickpeas
Wash & cut your tomatoes in half or quarters depending on their size
Rinse your spinach and cilantro. Remove the stems from the cilantro and chop up half a cups worth.
Dice your onion and press your garlic gloves. Deseed and chop up a small-medium jalapeno.
Pour one tablespoon of oil into your Instant Pot on sauté made. Add in your onions, a pinch of salt, and sauté for 4-5 minutes stirring often until they start to soften and gain a golden color.
Add in your ginger and cook for another 2-3 minutes, mixing often. Then add your garlic and sauté for an additional minute, mix your ingredients, we don't want your garlic to burn.
Add in your spices and jalapeno and let them fry up for a minute while stirring. The bottom of your Instant Pot will begin to look dry and clumpy, that's normal.
Toss in those delicious fresh tomatoes (or canned) and deglaze the bottom of your pan. We basically want to loosen all those yummy pieces stuck to the bottom of the pan (they contain so much flavor).
It's finally time for your chickpeas and coconut milk and salt. Just add them into the Instant Pot, mix to combine everything together, and get that lid on your pot.
Set to seal and also set your Instant Pot to 5 minutes on the manual setting (yes, that's all the time needed since your chickpeas are already cooked).
Once your curry is done, you can do a manual release. Put your pot back on Sauté mode and toss in your spinach and chopped cilantro.
Cook for 1-2 minutes until wilted to your desired consistency. Give your curry a taste and salt to your family preference.