Rinse and clean the kala chickpeas. Cover with 3 cups of water. The water should cover the chana by about 2 inches, so use additional water if necessary. Cook the chickpeas at high pressure for 2 minutes, followed by a 10 minute natural pressure release. Quick release any remaining pressure and remove the Instant Pot lid. Drain and rinse the kala chana in a colander, and use per recipe instructions.
Turn the Instant Pot to Saute setting and melt ghee or butter. Toast the cumin seeds in ghee for 2 minutes; add the onion, serrano chile and salt. Cook for several minutes, until onion is soft and translucent.
Add garlic and ginger to pot, stir to combine, and cook for one minute. Stir in the tomatoes, coriander, garam masala, red chili powder and turmeric. Saute for for 2 more minutes, then add 2 cups water. Stir to scrape up browned bits on bottom of Instant Pot.
Stir in soaked kala chana, cover pressure cooker with lid and manually set for 40 minutes using Pressure Cook setting. Allow a 10 minute natural pressure release before removing lid. Stir in fenugreek leaves.
Garnish with additional ghee or butter, lime slices and chopped cilantro on top. Serve with warm naan or bread of choice.