Soak the dried beans overnight or about 6 hours. Drain the excess water and add the beans to Instant Pot. Add required salt and about 3 cups of water.

Close the Instant Pot and set 20 mins in high pressure. Wait for natural pressure release and then open the Instant Pot.

Chickpeas are now cooked perfectly. Drain the chickpeas and stock. Reserve the stock to use in curry.

Switch on Instant Pot in saute mode. Wait for a min and then add 1 tbsp of ground nut oil. Let it get hot. Next, add the cinnamon stick, cardamom pods, and star anise. Let them splutter. Next, add the crushed ginger and garlic. Saute for a min.

Now add the finely chopped onions and saute till they get soft.

Next, add in the chopped tomatoes and cook for 4-5 mins till they are soft. Cover and cook if you prefer.

Next, add all the spice powders. I am using 1 tsp Coriander powder, 1 tsp red chili powder or paprika powder, ½ tsp Cumin powder, ½ tsp black pepper powder, ½ tsp Turmeric powder, and the required Salt. Combine everything and cook for a min.

Now add the chopped butternut squash cubes and cooked chickpeas. Combine everything.

Add approximately 1 of the chickpea stock. Add 2 cups if you prefer a watery curry.

Close the Instant pot and cook for 2 mins at high pressure and do a quick pressure release and open the Instant Pot.

Now add 1 cup of coconut milk and mix everything. Drizzle in the lemon juice and garnish with finely chopped Cilantro. Instantpot Butternut squash chickpea curry is ready.