Instant Pot chana masala is a dish of chickpeas in a flavorful, spiced tomato sauce. This easy vegetarian Instant Pot dinner is so simple to make!
Chana Masala is a flavorful dish of chickpeas in spiced tomato sauce. This version isn’t authentic, but it’s made in the Instant Pot so that it can be quick and easy to make.
This Instant Pot version is made entirely in the Instant Pot for easy cleanup, and it takes less than 30 minutes to make, which is perfect for busy weeknights. Give this easy recipe a try, and you may never want to go out for chana masala again!
Ingredient notes and substitutions
- Coconut oil: You could use another neutral oil with a high smoke point, like avocado oil, if you prefer.
- Spices: Feel free to adjust the seasoning at the end. Pressure cooking can dull spices, so you may find that you need to make a few adjustments at the end.
- Heavy cream: The heavy cream adds a nice bit of creaminess to the sauce. If you’d like this to be dairy-free, feel free to use a plant-based alternative like cashew cream.
How to make Instant Pot chana masala
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press sauté.
Step 2: Once the pot reads “hot”, add the coconut oil.
Step 3: Stir in the onions, and cook until softened, about 3-4 minutes.
Step 4: Stir in the garlic and ginger, and cook for 30 seconds, stirring the entire time.
Step 5: Press cancel.
Step 6: Add the vegetable broth, and scrape up any browned bits from the bottom of the pot.
Step 7: Add all the remaining ingredients to Instant Pot in the order in which they are listed, except for the cream, naan, and cilantro. Do not stir.
Step 8: Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Step 9: Press manual high pressure, and adjust the cooking time to 2 minutes. The Instant Pot will take about 10-15 minutes to come to pressure.
Step 10: Once the cooking time has ended, do a quick release by carefully turning the pressure release valve to venting.
Step 11: Add the cream, and give everything a good stir.
Step 12: Serve over basmati rice with naan and sprinkle with cilantro.
Tips
- Scraping the pot: It’s important to scrape up the bottom of the pot before you add the remaining ingredients. Browned bits on the bottom of the pot can cause a burn warning.
- Don’t stir: Tomatoes are notorious for causing a burn warning. So, you won’t want to stir everything before pressure cooking.
Serving suggestions
I recommend serving chana masala over basmati rice with naan or garlic naan on the side. You can also add a dollop of Greek yogurt when serving for even more creaminess.
Storage
Store any leftover chana masala in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
Instant Pot Chana Masala
Equipment
Ingredients
- 2 tablespoons coconut oil
- 1 ½ cups diced white or yellow onion
- 4 cloves garlic minced
- 2 tablespoons fresh minced or grated ginger
- 1 cup vegetable broth
- 3 cups canned chickpeas drained and rinsed
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 14.5 ounce can diced tomatoes
- 28 ounce can crushed tomatoes
- 1/4 cup heavy cream
- Naan to serve
- Cilantro to serve
Instructions
- Press sauté.
- Once the pot reads “hot”, add the coconut oil.2 tablespoons coconut oil
- Stir in the onions, and cook until softened, about 3-4 minutes.1 ½ cups diced white or yellow onion
- Stir in the garlic and ginger, and cook for 30 seconds, stirring the entire time.4 cloves garlic, 2 tablespoons fresh minced or grated ginger
- Press cancel.
- Add the vegetable broth, and scrape up any browned bits from the bottom of the pot.1 cup vegetable broth
- Add all the remaining ingredients to Instant Pot in the order in which they are listed, except for the cream, naan, and cilantro. Do not stir.3 cups canned chickpeas, 1 tablespoon ground cumin, 1 tablespoon garam masala, 1 teaspoon smoked paprika, 1 teaspoon coriander, 1 teaspoon turmeric, 1 teaspoon salt, 14.5 ounce can diced tomatoes, 28 ounce can crushed tomatoes
- Close and lock the lid. Be sure that the pressure release valve is set to sealing.
- Press manual high pressure, and adjust the cooking time to 2 minutes. The Instant Pot will take about 10-15 minutes to come to pressure.
- Once the cooking time has ended, do a quick release by carefully turning the pressure release valve to venting.
- Add the cream, and give everything a good stir.1/4 cup heavy cream
- Serve over basmati rice with naan and sprinkle with cilantro.
Notes
- Coconut oil: You could use another neutral oil with a high smoke point, like avocado oil, if you prefer.
- Spices: Feel free to adjust the seasoning at the end. Pressure cooking can dull spices, so you may find that you need to make a few adjustments at the end.
- Heavy cream: The heavy cream adds a nice bit of creaminess to the sauce. If you’d like this to be dairy-free, feel free to use a plant-based alternative like cashew cream.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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