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.
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 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.
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 amazinglywell 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.
Serving Size:1 cup
Keywords: instant pot chana masala, chana masala instant pot, pressure cooker chana masala