Instant Pot Channa Aloo

From a friend who lives in Whitehorse, Yukon

Chop a large onion, fry in a good slurp of oil on sauté setting. Add 2 heaping tbsp Madras curry powder mixed in 1/2 cup water - cook, stirring frequently, for a few minutes until curry and onions start to come together as a thick paste - add water if it sticks, and add oil if it sticks repeatedly. Toss in a chopped garlic clove, 2 diced Russet potatoes, a drained can of chickpeas, dried or fresh chilis to taste, salt to taste and a handful of chopped parsley. Add about 1 cup water. Cook 10 minutess under pressure on manual. Eat with flatbread of choice. Carbfest, but sooooo good!

*You can also make this in a covered pot and simmer until the potatoes are soft, about 20 minutes.