Check out the Instructional Video above for better understanding.

Check out Other options given above in the post. Also, I am going to mention the OIL FREE version as well as the method using soaked chickpeas and the method using finely chopped spinach. Cook whichever way you desire.

THE ORIGINAL RECIPE OPTION that I have used in this post.

• Place the inner pot inside the Instant Pot. Plug it in. Press SAUTE MODE and set on high for 5 minutes. Once the screen displays HOT, add cooking oil and cumin seeds to it.
• Now add onion, garlic, ginger, tomatoes to it. Give it a good stir. Also, add all the spices to the pot. Give another good stir. Add roughly chopped spinach leaves & water to the pot. Stir again. Cancel the Saute. Close the lid. Set the valve on SEALING. 
• Press PRESSURE COOK/MANUAL mode and set on HIGH/MORE for 5 minutes. Once the timer beeps, follow NPR (natural pressure release). Open the lid carefully once the safety pin drops down. 
• Take an immersion blender or hand blender and puree the spinach inside the Pot. Wash the canned chickpeas under cold water. Add these chickpeas to the puree. Cook for 2 more minutes on saute mode.
• Adjust salt and garam masala if required. Chana Saag is ready. Serve it warm with naan or rice.

RECIPE OPTION 2 USING SOAKED CHICKPEAS - Cooking time in IP is about 40 to 45 minutes.

• If you are not a fan of canned chickpeas, then this is the recipe for you. In this case, wash and soak 1 cup of raw chickpeas overnight or for 6-8 hours.
• Also for this recipe, you have to chop all the fresh produce fine including spinach, ginger, garlic, onion, and tomato. Why? So that we can still make it a one pot recipe.
• Set the Instant Pot to SAUTE MODE on HIGH for 10 minutes. Add oil to the inner pot, when the screen displays HOT. Add cumin seeds and after few seconds, add onion, ginger, garlic, and green chilies. Saute for 2 minutes till onion becomes soft. 
• Now add finely chopped tomatoes and other spices. Cook for further 2-3 minutes till tomatoes are soft and mushy. Keep stirring in between.
• Once the tomatoes are soft, add spinach. Saute for 1 minute. 
• Drain the soaked chickpeas and add to the Instant Pot. Add 3 cups of water. Stir again. Cancel the Saute. Close the lid. Set the valve on SEALING.
• Press PRESSURE COOK/MANUAL mode and set on HIGH/MORE for 30 minutes. Once the timer beeps, follow NPR (natural pressure release). Open the lid carefully once the safety pin drops down. 
• Take a heavy ladle. Smush the chickpeas around a bit to add weight and volume to the curry. Adjust salt & Garam Masala if desired. Serve it warm with Naan or Rice.

OIL FREE VERSION

• OIL-FREE CHANA SAAG is pretty easy. Skip the oil and cumin seeds from the recipe. Add all the ingredients together and cook in either way as mentioned in original or Recipe option 2 methods.