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, 2 cups water, and 1/2 teaspoon salt. Set to High pressure for 7 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