Set the SAUTE Mode of IP for 10 minutes. Add cooking oil, bay leaf, cardamom, and cumin seeds to the inner pot of IP. Saute spices for 20 - 30 seconds to release aroma.
Next, add sliced onion and fry till onion become light golden in color. Keep stirring them while frying.
Add ginger-garlic paste, soaked chickpeas (no water), salt, spices and stir to combine. Saute for 1 - 2 minutes. (If you are using canned chickpeas then at this stage you can add rice, potato, water and cook he pulao for 3 minutes.)
Next, add water and stir. Seal the lid of the IP. Cancel SAUTE Mode. Set PRESSURE COOK Mode for 30 minutes to cook chickpeas.
After IP beeps, release the pressure. Open the lid and check chickpeas for doneness. I like soft and fully cooked chickpeas in my pulao.
Add potato and soaked/drained rice. Stir to combine. At this stage, taste the liquid for seasoning, if required add more salt or spices. Seal the lid. Set PRESSURE COOK mode for 3 minutes.
After the set cooking time, open the lid and fluff the rice using a fork. Cover with the IP lid and let rest for 5 - 10 minutes before serving.
Serve chana pulao with yogurt and salad for lunch/dinner.