Transfer the washed chickpeas to the inner pot.
Also add the water, salt, spices and sauce, mix everything well.
Close the instant pot with lid in sealing position and press manual, cook in high pressure for 7 minutes. The instant pot will take few minutes to come into pressure and once the cooking is finished, it will beep.
Once the cooking is done and the pot beeps, press the 'keep warm/cancel' button and let the instant pot naturally release the pressure for about 12 minutes.
If the pressure is all not released in about 12 minutes, you can carefully do a controlled gradual manual pressure release.
Once the pressure is all released, open the lid very carefully. Stir the contents and press the saute function, simmer in medium for about 1 to 2 minutes or until the gravy is thick enough for your preference.
Add the heavy cream, stir well and also add the chopped cilantro leaves (if using). The delicious and easy vegetarian chickpea curry is ready and you can press the 'keep warm/cancel' button to stop the cooking and also transfer the inner pot carefully to avoid further cooking. Serve hot with cooked rice, quinoa, indian flatbreads like chpaathi, nan etc or anything as you wish.