Instant Pot Chana Masala

Instant Pot chana masala is a dish of chickpeas in a spiced tomato sauce.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 6

Time to Pressure 10

Total Time 26

Servings servings

Calories 347kcal

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.

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.