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Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed.
Add the spices and mix in. Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits.
Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak). Let the pressure release naturally then open the lid.
Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.