This authentic Chana Masala Recipe can be made in an Instant pot or on the stovetop. A quick and easy Vegetarian dinner recipe that is full of amazing Indian flavor!
Serve over Basmati Rice or with naan Bread! Or over roasted sweet potatoes, or in a bun like a sloppy Jo!
Instant Pot Cooking Times:
How to pre-soak chickpeas in the Instant pot: place 2 cups dry chickpeas, 4 cups water, and 1/2 teaspoon salt. Set to High pressure for 15 minutes. Manual or natural release. Drain, set chickpeas aside and wipe out the Instant Pot.
If using canned chickpeas, set instant pot to 6 minutes, add only 1/2 cup water, manually release.
*Or, preferably, make this on the stovetop with canned chickpeas, following the same directions, only adding 1/4- 1/2 cup water, simmering on low, for 10-15 minutes.
I really prefer the taste of fresh tomatoes in the recipe, versus canned.
Remember dry chickpeas will need more salt, canned chickpeas perhaps less salt.
Keywords: Instant Pot Chana Masala, Chana Masala recipe in an instant pot, authentic Chana Masala recipe, Chana Masala recipe