Go Back
+ servings
Chana masala topped with cilantro in black bowl.
Print Recipe
5 from 5 votes

Instant Pot Chana Masala

This simple to make Instant Pot Chana Masala is a popular vegan and gluten-free Indian recipe! It has a rich tomato base with authentic spices, and is served with rice or naan! A super flavorful meatless meal!
Prep Time10 mins
Cook Time33 mins
Natural Release Time20 mins
Total Time1 hr 3 mins
Course: Main Course
Cuisine: Indian
Keyword: chana masala instant pot, instant pot chana masala
Servings: 6
Calories: 152kcal
Author: Alison Corey

Equipment

Ingredients

  • ¼ cup vegetable stock
  • 1 cup dried chickpeas or 2 15 oz cans of chickpeas
  • 3 cloves garlic minced
  • ½ cup red onion finely diced
  • 1 jalapeño pepper finely diced
  • 1 inch fresh ginger minced
  • 15 oz can of diced tomatoes
  • 2 tsp garam masala
  • 2 tsp smoked paprika
  • 2 tsp coriander
  • 1 tsp ground cumin
  • ½ tsp turmeric powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp coconut sugar
  • 3 cups water for soaking chickpeas
  • 1 ½ cups water for cooking chickpeas
  • 1 tbsp lemon juice for serving
  • 6 tbsp cilantro finely chopped for serving

Instructions

  • If using dried chickpeas you'll need to soak them overnight, or for at least 4 hours. When I'm making this recipe for dinner, I soak them in the morning, so they are ready by the evening. Pour one cup of dried chickpeas in a bowl, and fill the bowl with 3 cups of water.
  • Add a ¼ cup of vegetable broth to the bowl. Then add minced garlic, chopped jalapeño pepper, minced fresh ginger, and red onions. Sauté for about 5 minutes or until soft.
  • Set instant pot to sauté mode. Pour in the diced tomatoes with all the juices. Then add all of the spices including the garam masala, smoked paprika, coriander, cumin, turmeric powder, salt, black pepper, and coconut sugar. Stir to combine. Sauté an additional 3 minutes.
  • Drain the chickpeas from the water they are soaking in, then add them to the pot. Add 1 ½ cups of fresh water for cooking. (If using canned chickpeas see notes.)
  • Secure the pressure cooker lid. Turn the valve to seal. Press the pressure cook mode. Set to High. Set the time to 25 minutes.
  • When the pressure cooking is done, allow to natural release for 20 minutes. If the button hasn't dropped, turn the valve to vent to release the remaining pressure.
  • Serve as a stew, or on top of basmati rice, or with a side of naan. Top with a squeeze of fresh lemon juice, and chopped cilantro!

Video

Notes

Using Canned Chickpeas: If you prefer to use canned chickpeas, make sure to rinse and drain. Adjust the pressure cook time to 6 minutes. Natural release for 10 minutes, then quick release the remaining pressure. No need to add extra 1 ½ cups of water.
No Soak Dried Chickpea Method: If you forget to soak your chickpeas it is possible to cook them in the Instant Pot dried, but they may not cook evenly. If you choose to go this route, change the pressure cook time to 55 minutes, and add 3 cups of water instead of 1 ½ cups.
Soak Chickpeas in Pressure Cooker: Another option, if you forget to soak your chickpeas, is to soak them in the pressure cooker. Add one cup of dried chickpeas to the instant pot. Add 4 cups of water, and a dash of salt. Set pressure cook to High for 15 minutes. Natural release until button drops. Take chickpeas out, and begin recipe. When pressure cooking the chana masala change the time to 35 minutes.
Storage: Keep in the refrigerator for 3-4 days in an airtight container, or freeze for 2-3 months.

Nutrition

Calories: 152kcal | Carbohydrates: 27g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 355mg | Potassium: 489mg | Fiber: 8g | Sugar: 7g | Vitamin A: 514IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 3mg