Put your pressure cooker on saute mode and let the coconut oil melt.
Add the onion and garlic and cook until the onion is soft and translucent.
Add the curry powder and let it cook for 30 seconds to release the flavour.
Add the drained chickpeas and chopped potatoes (I used one sweet potato and one normal potato as that's what I had on hand) and mix until they are coated in the curry mixture.
Add the cream and stir to combine.
Put the lid on your pressure cooker and set it to cook for 15 minutes on high.
Once it's done, let it sit for 10 minutes before releasing the pressure.
