Add the chickpea that was soaked overnight to the inner pot. Add 3 cups of water. Secure the lid on the pot.
Select manual and cook at high pressure for 15 minutes. When cooking is complete, quick release the pressure to depressurize.
Discard the water and keep the cooked chickpea aside in a bowl. Rinse the inner pot and dry it.
Select sauté on the instant pot.
Add oil to the pot.
When the oil is hot, add bay leaf and cumin seeds.
When the cumin seeds begin to splutter in about 30 seconds add onions and Serrano pepper. Keep stirring.
When the onions turn golden in about 2 to 3 minutes add the ginger garlic paste.
Sauté for about 30 seconds and add the diced tomatoes.
Let the tomatoes sauté and get mushy for about 2 minutes.
Add the spinach and fenugreek leaves. Stir.
Add the Kashmiri chili powder, ground coriander, ground cumin, ground turmeric, salt, mango (amchur) powder, and garam masala. Stir well. Sauté for 30 seconds
Add the cooked chickpea/garbanzo beans and give it a good stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
Secure the lid on the pot.
Select manual and cook at high pressure for 1 minute.
When cooking is complete, use quick pressure release to depressurize.
Add the lemon juice and give it a good stir.
Transfer into a serving bowl.