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Instant Pot Chana Masala

instant pot Chana Masala recipe

5 from 2 reviews

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!

Scale

Ingredients

Serve over Basmati Rice or with naan Bread! Or over roasted sweet potatoes, or in a bun like a sloppy Jo!

Instructions

  1. If using dry beans, soak chickpeas 12 hours or up to 24 hours (see notes for quick instant pot “soak”)
  2. Set Instant pot to Saute function. Heat ghee and add whole cumin seeds , and fennel seeds, stirring 2-3 minutes until fragrant and golden.
  3. Add shallots. Saute 4 minutes until golden. Add garlic ginger and diced chili, saute 2-3 minutes.
  4. Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric and bay leaves.
  5. Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
  6. Once the tomatoes start to break down add the water( if using dry chickpeas),  salt and drained chickpeas. Give a good stir.
  7. Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.
  8. Taste and adjust salt.

Notes

Instant Pot Cooking Times:

  1. If using pre-soaked chickpeas (12-hour soaking method), pressure cook Chana Masala for 25 minutes.
  2. If using “pre-soaked”chickpeas ( quick “pre-soak” 7 mins in the instant pot), pressure cook Chana Masala for 40 minutes.
  3. If using unsoaked chickpeas, pressure cook Chana Masala 50 minutes.

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