Turn Instant Pot on saute mode.
Add ghee, chickpeas, and curry in a hurry sauce, and saute for a few minutes.
Add in diced tomatoes, salt, lemon juice and mix well for another 1-2 minutes.
Add in 1.5 cups water so chickpeas are fully immersed.
Turn Instant Pot to pressure cook mode on high for 20 minutes.
Place the valve to sealing and close lid.
When finished pressure cooking, manually release pressure by turning the valve to "venting".
Open the lid, and set Instant Pot to "saute". Mash chickpeas and keep mixing so gravy thickens.
Add in 2 tbsp coconut cream and mix well.
Garnish with chopped fresh cilantro, onions, tomatoes, sour cream/greek yogurt (optional).