Instant Pot Chana Masala
Prep time
Cook time
Total time
This easy, warming instant pot Chana Masala can be served on its own with rice, or as a part of a full array of different Indian dishes. Made with 10 ingredients, this is an easy dish to whip up using pantry staples you probably already have.
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
  1. Drain the soaked chickpeas, rinse, and set aside.
  2. Using the saute setting, heat the olive oil and cook the onion and potato until translucent, stirring occasionally about 3-5 minutes. You can also add a small head of chopped cauliflower.
  3. Add the ginger powder, turmeric and garlic and saute until fragrant, about 1 minute.
  4. Add the chana masala mix (or whatever curry powder/spices you are using) and stir for about 30 seconds, until fragrant.
  5. Add the rinsed and drained chickpeas as well as tomatoes and scrape the bottom of the pot to deglaze, and get rid of anything stuck to it. Add enough water to cover the chickpeas, as well as adding about 1½ inches, stir again.
  6. Cancel the saute function, place the lid, and close the pressure release valve.
  7. Hit the pressure button, and set the time to 15 minutes.
  8. Begin to cook rice or whatever you want to serve chana masala with.
  9. Allow the pressure to release naturally, this should take roughly 15 mins.
  10. Open the Instant Pot after the pin drops.
  11. Serve over rice, with some naan.
Nutrition Information
Serving size: 1 serving Calories: 310 Fat: 10g Carbohydrates: 49g Sugar: 6.5g Sodium: 17mg Fiber: 11g Protein: 11.3g
Recipe by The Edgy Veg at