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Instant Pot Chana Masala

This Instant Pot Chana Masala is a quick and flavorful Indian dish made with chickpeas, tomatoes, and a blend of spices. Perfectly cooked in the Instant Pot, it's a hearty and nutritious meal that's great for serving with rice or bread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Spoon for stirring

Ingredients
  

  • 1 cup dried chickpeas Or 2 cans of chickpeas, drained and rinsed.
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, chopped
  • 2 tablespoons oil Vegetable or coconut.
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder Adjust to taste.
  • to taste Salt
  • 1 cup water
  • for garnish Fresh cilantro Optional.

Instructions
 

  • If using dried chickpeas, rinse them and soak in water overnight. Drain before using. If using canned chickpeas, simply drain and rinse them.
  • Set your Instant Pot to 'Sauté' mode. Once hot, add the oil and cumin seeds. Sauté for about 30 seconds until fragrant.
  • Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
  • Stir in the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
  • Add the chopped tomatoes, coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, and salt. Cook for about 5 minutes until the tomatoes soften.
  • Add the chickpeas to the pot along with water. Mix well.
  • Close the lid of the Instant Pot, making sure the valve is set to 'Sealing.' Select 'Manual' or 'Pressure Cook' mode and set the timer for 15 minutes.
  • Once the cooking time is up, let the pressure release naturally for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
  • Open the lid and stir the chana masala. Adjust seasoning if necessary. If the consistency is too thick, add a little more water and stir.
  • Serve hot, garnished with fresh cilantro if desired, alongside rice or flatbread.

Notes

This dish can be made vegetarian/vegan and is a great source of protein.
Leftovers can be stored in the refrigerator for up to 3 days.
You can make it spicier by adding more red chili powder or fresh green chilies.
For a creamier texture, consider adding a splash of coconut milk or a dollop of yogurt before serving.