Name: Instant Pot Chana Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons coconut oil; 1 medium yellow onion (small dice); 1 small hot pepper/chili (minced); 2 cloves garlic (minced); 2 inches fresh ginger (peeled and minced); 1 strip 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 ½ cups water; Sea salt and ground black pepper (to taste); Chopped cilantro (for garnish)

If you’re looking for a comforting and flavorful dish that’s both hearty and nutritious, look no further than Instant Pot Chana Masala. This aromatic Indian chickpea curry is not only packed with spices but is also incredibly easy to prepare in your Instant Pot. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will have you whipping up a delightful meal in no time. Plus, it’s perfect for meal prep and can be enjoyed on its own or served with rice or naan. Let’s dive into what makes this recipe so special!

What Makes This Recipe Special

This Instant Pot Chana Masala is special for several reasons. First, the use of fresh ingredients like ginger, garlic, and spices infuses the dish with vibrant flavors that truly elevate the humble chickpea. The Instant Pot not only speeds up the cooking process but also allows the flavors to meld beautifully, resulting in a rich and satisfying curry. Additionally, this recipe is vegetarian-friendly, making it a fantastic choice for those looking to incorporate more plant-based meals into their diet. With its high protein content from the chickpeas, it’s also a filling option that will keep you satisfied for hours.

Shopping List

To make this delicious Instant Pot Chana Masala, you will need the following 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 ½ cups water
Sea salt and ground black pepper, to taste
Chopped cilantro, for garnish

Kitchen Gear Checklist

Before you start cooking, make sure you have the following kitchen gear:

Instant Pot: The star of the show! This will speed up your cooking time significantly.
Cutting board and knife: For chopping vegetables and prepping ingredients.
Measuring cups and spoons: To ensure accurate ingredient amounts.
Wooden spoon or spatula: For stirring and sautéing.
Cilantro chopper (optional): For quick herb prep.

Cooking Instant Pot Chana Masala: The Process

Step 1: Sauté the Aromatics

Start by setting your Instant Pot to the “Sauté” function. Add 2 tablespoons of coconut oil and let it heat up. Once hot, add the diced yellow onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced hot pepper, garlic, ginger, and lemon peel, cooking for an additional 2 minutes until fragrant.

Step 2: Add the Spices

Next, sprinkle in the ground cumin, ground coriander, ground turmeric, and curry powder. Stir well to coat the aromatics in the spices, allowing them to toast for about 1 minute. This step is crucial as it enhances the flavors of the spices.

Step 3: Incorporate the Tomatoes and Chickpeas

Pour in the crushed tomatoes and mix everything together. Then, add the cooked chickpeas and water, stirring to combine. Season with sea salt and ground black pepper to taste.

Step 4: Pressure Cook

Close the Instant Pot lid and make sure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before carefully switching the valve to “Venting” to release any remaining pressure.

Step 5: Finish and Serve

After the pressure has been released, open the lid and give your Chana Masala a good stir. Taste and adjust the seasoning if necessary. Serve hot, garnished with chopped cilantro. This dish pairs wonderfully with Cilantro Lime Rice or warm naan for a complete meal.

Substitutions by Category

Oils: If you prefer, you can substitute coconut oil with olive oil or ghee for a different flavor profile.
Chickpeas: Dried chickpeas can be used instead; just ensure they are soaked and cooked separately before adding them to the Instant Pot.
Tomatoes: If you don’t have crushed tomatoes, you can use diced tomatoes or even fresh tomatoes that have been pureed.
Spices: Feel free to adjust the spices according to your taste. You can add more heat with additional chilies or swap the curry powder for garam masala for a different flavor.

Steer Clear of These

When making Instant Pot Chana Masala, there are a few things to avoid to ensure the best outcome:

Do not skip the sautéing step; it builds the base flavor.
Avoid using dried spices that are past their expiration date, as they won’t provide the same vibrant taste.
Refrain from adding too much liquid, as this can lead to a soupy consistency instead of a thick curry.

Prep Ahead & Store

Instant Pot Chana Masala is perfect for meal prep! You can make it in advance and store it in the refrigerator for up to 5 days. When you’re ready to enjoy it, simply reheat on the stove or in the microwave. This dish also freezes beautifully, so feel free to double the recipe and stash some away for a quick meal later. Just be sure to let it cool completely before transferring it to an airtight container for freezing.

Frequently Asked Questions

Can I make this recipe vegan?

Yes! This Instant Pot Chana Masala is naturally vegan, so you can enjoy it without any modifications.

How spicy is this dish?

The level of spiciness can be adjusted based on your preference. You can omit the hot pepper or reduce the amount for a milder version.

What can I serve with Chana Masala?

This dish pairs well with rice, naan, or even over a bed of quinoa. For a refreshing contrast, serve it alongside a simple salad or Cilantro Lime Rice.

Can I use canned chickpeas?

Absolutely! Canned chickpeas are perfect for this recipe and save you a lot of time. Just make sure to drain and rinse them before adding them to the pot.

Similar Recipes

If you enjoyed this Instant Pot Chana Masala, you might also love these dishes:

Mexican Bean Dip – A flavorful, creamy dip that’s perfect for gatherings.
Cilantro Lime Rice – A zesty and fragrant side that complements many dishes.

Next Steps

Now that you’ve mastered the art of making Instant Pot Chana Masala, it’s time to get cooking! Gather your ingredients, set up your Instant Pot, and enjoy the delightful aromas that fill your kitchen. This recipe is not only easy to follow but also incredibly rewarding, with a dish that’s sure to impress family and friends alike. Happy cooking!