Soak the chana overnight, if you can't then may be for 5 hours. Plug in the instant pot and press the SAUTE mode. Once you see HOT on the screen, add olive oil to it. Now add sliced onions and let it cook until brown. Add garlic, ginger and green chilies to the onions and saute for additional few minutes. Now let the mixture cool down.

In a blender, add the onion garlic mixture along with the tomato puree and blend it into a paste. Now transfer back the mixture into the same pot and saute for a few mins more so that the rawness of the tomato is gone.

Add salt, turmeric, red chili powder, cumin powder, garam masala to it. Mix it well. Once you don't smell the raw tomato add paprika to it to. Drain the chana and add to this masala. Mix it well and saute for a couple of mins.

Now turn the SAUTE mode off. Heat the water in your kettle, it will speed up the process. Add the hot water to it. Close the lid and turn the vent to SEAL. Now press the MANUAL mode and set the timer for 30 mins. Once the time is up leave the chana in it to Natural Pressure Release (NPR) if you are not in a rush. If you can't wait then let it NPR for a few mins and then open the vent to release the pressure.

Check your spices, add it as per your need. Mix it well. Now garnish the Kala Chana with cilantro.

Serve hot along with steamed rice or chapati whatever you like.