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Instant Pot Chana Masala in a white bowl

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

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 Servings
Author: Christin McKamey
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.
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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
Did you make this recipe?Mention @veggie__chick or tag #veggiechick