Instant Pot Chana Masala (Easy, Oil-Free + Vegan/GF)

This Instant Pot Chana Masala is super comforting and filled with Indian flavors simmered in a tomato based sauce. It’s incredibly healthy and really easy to make using only your Instant Pot/pressure cooker. 

There’s just something about Indian cuisine. With flavors simmering in rich and savory-spiced sauces, plus the addition of delicious and hearty whole food ingredients, it’s no wonder it’s a common choice in many homes.

And this Instant Pot Chana Masala is no different. And the best part is- it requires only one pot- your Instant Pot!

Throw all the ingredients in, wait a bit, and you’ll have yourself a super comforting healthy meal that will last for days in the fridge and feed a crowd.

This chickpea curry is not only filled with incredible flavor, but it’s also amazingly oil-free, gluten-free, AND vegan.

What is Chana Masala?

Chana Masala (also known as channay, chole masala, chole or chholay) is typically a spicy curry-based Indian dish comprised of chickpeas simmered in a tomato/onion gravy.

This dish is wildly popular in Asian culture, and usually a great dish to introduce people to the world of Indian or Pakistani cooking.

But it may vary slightly from region to region and cook to cook. For example, in many traditional Chana Masala recipes, chickpeas are soaked in advance. But who has time for that? In this dish, you’ll be using canned chickpeas.

Since you’re using nothing but your Instant Pot/pressure cooker for this recipe, this Chana Masala is a very quick and simply delicious option for dinner.

Tips for making this Chana Masala a success:

• To ensure this dish doesn’t cause a “burn” error in the Instant Pot (which usually happens when there isn’t enough liquid), a good amount of liquid must be added. But note that it will thicken as it sits. To thicken more, you can also add nutritional yeast, which will soak up some of the sauce (and also give it bit of a cheesy flavor). 
• Garlic sauce (what you would find in Mediterranean/Lebanese restaurants or even Trader Joe’s) goes amazingly well with this dish (mixed into the dish itself or on toasted naan bread). Yum!
• Coconut rice also goes really well with this chana masala. To make in the Instant Pot, combine equal parts jasmine or basmati rice and coconut milk (light or full fat). Cook on the Manual setting on high pressure for 5 minutes, then let sit for 10 minutes before releasing pressure. 

How to make this Instant Pot Chana Masala:

This dish is super simple to make. To get started, to the Instant Pot, add 1/4 cup unsalted vegetable broth, garlic and onions. Set to Sauté and cook for 5-6 minutes, or until the onions are translucent, stirring occasionally. Then turn the Instant Pot off. 

Add the remaining 2 2/3 cups vegetable broth, chickpeas, chopped tomatoes, tomato paste, green chiles, minced ginger, garam masala, coriander, cumin, and cayenne pepper.

Stir until combined thoroughly and set the Instant Pot to “Pressure Cook” or “Manual” for 8 minutes. 

Secure the cover and make sure it’s set to ‘Sealing’. Press Start. After the 8 minutes is done, let it sit for 10 minutes and then carefully release pressure manually by turning the Sealing knob.

Open the Instant Pot and add the salt, lemon juice, maple syrup and cilantro. Stir. 

Let sit for 10-15 minutes before serving; this dish will thicken as it sits. Serve over rice and/or with naan bread. 

This recipe makes 8 cups total or 8 (1-cup) servings. Store in an airtight container in the fridge for 5-6 days. 

Helpful Tools:

• Instant Pot– A 6 or 8 quart Instant Pot/pressure cooker will work well for this recipe.
• Santoku Knife– this is a great all-purpose knife.
• Zester– This is a great tool to use to mince the garlic cloves or ginger.
• Lemon Squeezer– This tool works well for squeezing lemons and lime.

Love Indian food? Try one of these other amazing recipes!

• Potato Curry
• Lentil Keema (+ Instant Pot option)
• One-Pot Lentil Curry w/ Peas (+ Instant Pot Option)
• Spinach and Sweet Pea Coconut Curry

If you make this Instant Pot Chana Masala recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

Instant Pot Chana Masala (Oil-Free + Vegan/GF)

5 from 5 votes

Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 Servings

Author: Christin Russman

This Instant Pot Chana Masala is super comforting and filled with Indian flavors simmered in a tomato-based sauce. It’s super healthy and really easy to make using only your Instant Pot/pressure cooker.

Print

Ingredients

• ▢ 1/4 cup + 2 2/3 cups unsalted vegetable broth - divided
• ▢ 3 cloves garlic - minced
• ▢ 1 medium yellow onion - finely diced
• ▢ 2 15-ounce cans chickpeas (garbanzo beans), drained
• ▢ 2 medium tomatoes - seeded and finely chopped
• ▢ 1 6-ounce can tomato paste
• ▢ 1 4-ounce can mild green chiles
• ▢ 1 teaspoon minced ginger - from can or fresh- can also use 1/8 teaspoon ground ginger)
• ▢ 2 teaspoons garam masala
• ▢ 2 teaspoons coriander
• ▢ 1 teaspoon grond cumin
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1/2 teaspoon salt
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1/2 teaspoon maple syrup
• ▢ 1/3 cup chopped fresh cilantro - optional

To Serve:

• ▢ basmati/jasmine/brown rice
• ▢ naan bread
• ▢ garlic sauce
• ▢ additional chopped cilantro
• ▢ nutritional yeast
• ▢ additional lemon juice

Instructions

• To the Instant Pot, add 1/4 cup unsalted vegetable broth, garlic, and onions. Set to Sauté and cook for 5-6 minutes, or until onions are translucent, stirring occasionally. Turn the Instant Pot off.
• Add the remaining 2 2/3 cups vegetable broth, 2 cans drained chickpeas, chopped tomatoes, tomato paste, green chiles, minced ginger, garam masala, coriander, cumin, and cayenne pepper.
• Stir until combined thoroughly and set the Instant Pot to Pressure Cook†or Manual†for 8 minutes.
• Secure the cover on and make sure it's set to Sealing. Press Start. Note: the time will start to elapse after the Instant Pot builds pressure.
• After the 8 minutes is up, let sit for 10 minutes and then release the pressure manually by carefully turning the Sealing knob. Open the Instant Pot and add the salt, lemon juice, maple syrup, and cilantro (if desired). Stir.
• Let sit for 10-15 minutes before serving; this dish will thicken as it sits. Serve over rice and/or with naan bread.
• This recipe makes 8 cups total or 8 (1-cup) servings. Store in an airtight container in the fridge for 5-6 days.

Notes

• To ensure this dish doesn’t cause a burn error in the Instant Pot (which usually happens when there isn’t enough liquid), a good amount of liquid must be added. But note that it will thicken as it sits. To thicken more, you can also add nutritional yeast, which will soak up some of the sauce (and also give it a bit of a cheesy flavor).
• Garlic sauce (what you would find in Mediterranean/Lebanese restaurants or even Trader Joe’s) goes amazingly well with this dish (mixed into the dish itself or on toasted naan bread). Yum!
• Coconut rice also goes really well with this chana masala. To make in the Instant Pot, combine equal parts jasmine or basmati rice and coconut milk (light or full fat). Cook on the Manual setting on high pressure for 5 minutes, then let sit for 10 minutes before releasing pressure.

Nutrition

Serving: 1cup | Calories: 145kcal | Carbohydrates: 24.8g | Protein: 7g | Fat: 2.4g | Polyunsaturated Fat: 1g | Sodium: 568mg | Sugar: 5.6g

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