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

Instant Pot Chana Masala in a white bowl

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 Serve:


  1. 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.
  2. 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.
  3. Stir until combined thoroughly and set the Instant Pot to “Pressure Cook” or “Manual” for 8 minutes.
  4. 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.
  5. 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.
  6. Let sit for 10-15 minutes before serving; this dish will thicken as it sits. Serve over rice and/or with naan bread. 
  7. This recipe makes 8 cups total or 8 (1-cup) servings. Store in an airtight container in the fridge for 5-6 days. 



Keywords: instant pot chana masala, chana masala instant pot, pressure cooker chana masala