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Instant Pot Chana Masala
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5 from 1 vote

Instant Pot Chana Masala

This Easy Instant Pot Chana Masala is a delicious vegetarian recipe - it's a tomato-based Indian chickpea curry that's hearty and comforting with lots of spice!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: basmati rice, chana masala, chickpea, curry, diced tomatoes, indian recipe, naan, turmeric, vegetarian
Servings: 6 servings
Calories: 311kcal
Author: Taylor Stinson


  • 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


  • 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!



Calories: 311kcal | Carbohydrates: 55g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 586mg | Potassium: 471mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2010IU | Vitamin C: 10.4mg | Calcium: 85mg | Iron: 3.9mg