This Easy Instant Pot Chana Masala is a delicious and hearty vegetarian dish. It’s a tomato-based Indian chickpea curry with lots of spice!
Ingredients and substitutions
- Coconut oil – you can use a neutral cooking oil like olive oil instead, but it will have a milder flavour.
- Yellow onions – white onions or shallots would also work here.
- Garlic – freshly minced garlic or jarred minced garlic can both be used. You could also try using a ginger garlic paste instead of fresh garlic and ginger for a more authentic dish.
- Fresh ginger – if you don’t have any fresh ginger, try using a bit of ground ginger powder.
- Chickpeas – use a can of drained and rinsed chickpeas. You can also use dried chickpeas but you’ll need to cook them first.
- Brown sugar – make your own brown sugar by mixing together white sugar and molasses.
- Garam masala – use a blend of curry powder, chili powder and cardamom; or a mix of allspice and cumin.
- Curry powder – a blend of cumin, coriander, turmeric and ginger will do the trick here if you don’t have any curry powder.
- Turmeric – use extra cumin, ginger powder or paprika instead.
- Cumin – coriander would be the best substitute here.
- Salt – to taste.
- Can diced tomatoes – double up on the crushed tomatoes or use fresh diced tomatoes instead.
- Can crushed tomatoes – swap out for another can of diced tomatoes or tomato puree.
- Vegetable broth – a bouillon cube dissolved in boiling water would also work. Chicken broth can be used but then the dish won’t be vegetarian.
- Lemon juice – fresh squeezed lemon juice is best. Bottled lemon or even lime juice can be used in a pinch.
- Baby spinach – swap out for another leafy green like kale or Swiss chard.
- Naan – I like serving my curry with naan. You can also serve it with flatbread or pita bread.
- Cilantro – leave this out altogether if you’re not a fan of cilantro.
Basmati rice
- Basmati rice – use any rice variety of your choice like jasmine rice or even brown rice.
- Butter – your favourite butter substitute or olive oil will help make the rice nice and moist.
- Salt – to taste.
How to make chana masala in the Instant Pot
Step 1: Assemble your ingredients.
Rinse and drain the chickpeas and prep all your other ingredients.
Step 2: Add the ingredients to the Instant Pot.
Add all ingredients to pressure cooker in order except for the lemon juice, spinach, naan and cilantro.
Step 3: Make the rice.
Cook the rice in a rice cooker and heat up the naan in the oven or the microwave.
Step 4: Cook on high pressure.
Cook on manual high pressure for 2 minutes, then do a quick release of the pressure.
Step 5: Stir in the baby spinach.
Stir in the baby spinach and a tablespoon of lemon juice.
Step 6: Serve and enjoy!
Serve over basmati rice, garnish with cilantro and serve with naan.
What to serve with chana masala
Here are some of my favourite sides to serve with this Instant Pot chana masala recipe:
- Homemade garlic naan or roti
- Cauliflower rice
- Cucumber raita
- Samosa bites
- Jeera rice with cumin seeds
Frequently Asked Questions
This chana masala recipe uses a combination of spices including garam masala, curry powder, turmeric and cumin. Garam masala is the star of the dish and is a spice blend made of ground cumin, coriander, cardamom, black pepper, cinnamon, cloves and nutmeg. You can usually find it in the international foods section of your local grocery store, or at specialty food and spice markets. You can also order some online here!
Definitely! You can use fresh or canned chickpeas for this vegan recipe without compromising on flavor or having to worry about soaking dry chickpeas. Just make sure you’re using 3 cups and cooking on high pressure for 10 minutes.
Yes, you can double this recipe as long as you don’t go over the maximum line in your Instant Pot. Cooking time will remain the same.
This chana masala is already quite thick, but if you want it to be even thicker, you can mash up some of the chickpeas after they’re done cooking using a potato masher.
Storing and reheating
This Instant Pot chana masala is great for meal prep. Since it’s made with chickpeas and no dairy, it can be stored in the refrigerator longer than your typical meat-based curries. Once it’s completely cooled, transfer it to an airtight container and keep it in the fridge for 5 to 7 days. Make sure you store the rice separately so everything stays nice and fresh!
When you’re ready to enjoy your chana masala, reheat it in a pot on the stovetop over medium-high heat or microwave it for 2-3 minutes, stirring halfway through. If you’re reheating the rice in the microwave, I suggest sprinkling some water over top so it doesn’t dry out.
Can you freeze chana masala?
Chickpea dishes like this Instant Pot chana masala are very freezer-friendly and will last in the fridge for up to 3 months. With an Instant Pot, it’s easy to make this dish in large batches, so you can enjoy some fresh and freeze the rest for later. It won’t take any extra cooking time if you double the recipe, but it will take a little longer to come to pressure.
You can freeze the rice as well, but do it separately from the chana masala. It will also keep for up to 3 months.
To thaw the chana masala and rice, transfer it to the fridge the night before to thaw then reheat as normal. Easy-peasy!
More Instant Pot curry recipes
Meal prep tools for this recipe
- Order some garam masala spice here.
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Easy Instant Pot Chana Masala {Chickpea Curry}
Ingredients
- 1 tbsp coconut oil
- 2 yellow onions, diced
- 2 cloves garlic, minced
- 1 tbsp fresh minced ginger
- 3 cups chickpeas, rinsed and drained
- 1 tbsp brown sugar
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1 (796mL) can diced tomatoes
- 1 (796mL) can crushed tomatoes
- 1 cup vegetable broth
- 1 tbsp lemon juice
- 4 cups baby spinach
- Naan, to serve
- Cilantro, to serve
Basmati rice
- 1 cup basmati rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed, except for spinach, naan and cilantro. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook the 2 minutes.
- Meanwhile, cook rice in a rice cooker and heat naan if serving in the oven or microwave.
- Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Stir in lemon juice and baby spinach. Serve over basmati rice and with cilantro and naan (if serving) and enjoy!
