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Instant Pot Chana Masala

5 from 1 reader review
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 4 -6
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Ingredients

  • 2 tablespoons coconut oil
  • 1 medium yellow onion, small dice
  • 1 small hot pepper/chili, minced
  • 2 cloves of garlic, minced
  • 2- inch piece fresh ginger, peeled and minced
  • 1 strip of lemon peel, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 14.5 oz can crushed tomatoes (or 1 ½ cups)
  • 3 cups cooked chickpeas, drained (from roughly 2 15-oz cans)
  • 1 ¼ cups water
  • sea salt and ground black pepper, to taste
  • chopped cilantro, for garnish

Instructions

  • Set the Instant Pot to “sauté” mode at “normal” and add the oil to the pot. Add the onions and sauté until translucent, about 3-4 minutes. To the pot, add the hot pepper, garlic, ginger, lemon peel, cumin, coriander, turmeric, and curry powder. Stir to combine. Keep stirring and cooking the onion and spice mixture for 4-5 minutes, or until spices appear slightly darkened and are quite fragrant.
  • Add the crushed tomatoes to the pot and stir, scraping up any browned bits on the bottom of the pot. Let this mixture come to a boil. Add the chickpeas, water, salt, and pepper and stir one more time. Cancel the sauté function.
  • Lock the lid on the Instant Pot and ensure that the valve is in the “sealing” position. Set the Instant Pot to pressure cook on manual mode (at “normal” temperature). Set the timer for 6 minutes. Once the time is up, let the pressure release naturally.
  • Remove the lid from the Instant Pot and stir the chana masala. If you’d like it to be thicker, set the machine to “sauté” mode and simmer until it is reduced to your liking. Adjust the instant pot chana masala for seasoning and serve immediately with chopped cilantro, rice, flatbread etc.

Equipment

  • Instant Pot (mine is 6 quart)

Recipe Notes

  • I like to sauté the onions and spices in oil to really get all of the flavour out of them. If you are avoiding oil, you can “sauté” this portion in water until the onions are softened and translucent, about 5 minutes. You’ll have to keep adding water to the pot as you cook.
  • I like to use Muir Glen’s fire-roasted tomatoes for this recipe.
  • I bet you could do this one in the slow cooker! My hunch is to put all of the ingredients into the insert (minus the coconut oil), give it a stir, and set to HIGH for 2-3 hours or LOW for 5-6 hours.
Instant Pot chana masala is naturally vegan, nourishing, flavourful, relies on mostly pantry ingredients, and cooks for only 6 minutes!