Instant Pot Chana Masala

How to Make Instant Pot Chana Masala

1. 1

   Step 1: Sauté the aromatics

   Set the Instant Pot to Sauté (Normal) and heat the oil until shimmering. Add the diced onion and cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Stir in the minced garlic, grated ginger and ground cumin and cook for another 30–45 seconds until fragrant.

   For this step

   • 2 tbspVegetable oil
   • 1 mediumYellow onion, diced
   • 4 clovesGarlic cloves, minced
   • 1 tbspFresh ginger, grated
   • 1 tspGround cumin
   
2. 2

   Step 2: Build the tomato base

   Pour in the crushed tomatoes and use a wooden spoon to scrape up any browned bits from the pot. Bring the mixture to a gentle simmer and cook for 2 minutes to reduce raw tomato flavor and meld with the aromatics.

   For this step

   • 1 14 oz (400 g) canCrushed tomatoes
   
3. 3

   Step 3: Add chickpeas and liquid, then pressure cook

   Stir in the drained chickpeas and the vegetable broth (or water), making sure ingredients are distributed evenly. Cancel Sauté, secure the lid, set the valve to sealing and pressure cook on High for 5 minutes, then perform a quick release carefully when the cook time finishes.

   For this step

   • 1/2 cupLow-sodium vegetable broth or water
   • 2 15 oz (425 g) cansCanned chickpeas, drained and rinsed
   
4. 4

   Step 4: Finish and season

   Open the lid and switch back to Sauté for 2–3 minutes to thicken the sauce slightly; mash a few chickpeas against the side of the pot with a spoon if you want a creamier texture. Stir in the garam masala and salt, taste and adjust seasoning as needed.

   For this step

   • 2 tspGaram masala
   • 1 tspKosher salt (adjust to taste)
   
5. 5

   Step 5: Serve and garnish

   Turn off the Instant Pot and let the chana masala rest a couple minutes before serving. Spoon over rice or flatbread and garnish with fresh cilantro and a squeeze of lemon if desired (lemon and cilantro optional).
   

1. Set the Instant Pot to Sauté (Normal) and heat the oil until shimmering. Add the diced onion and cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Stir in the minced garlic, grated ginger and ground cumin and cook for another 30–45 seconds until fragrant.
2. Pour in the crushed tomatoes and use a wooden spoon to scrape up any browned bits from the pot. Bring the mixture to a gentle simmer and cook for 2 minutes to reduce raw tomato flavor and meld with the aromatics.
3. Stir in the drained chickpeas and the vegetable broth (or water), making sure ingredients are distributed evenly. Cancel Sauté, secure the lid, set the valve to sealing and pressure cook on High for 5 minutes, then perform a quick release carefully when the cook time finishes.
4. Open the lid and switch back to Sauté for 2–3 minutes to thicken the sauce slightly; mash a few chickpeas against the side of the pot with a spoon if you want a creamier texture. Stir in the garam masala and salt, taste and adjust seasoning as needed.
5. Turn off the Instant Pot and let the chana masala rest a couple minutes before serving. Spoon over rice or flatbread and garnish with fresh cilantro and a squeeze of lemon if desired (lemon and cilantro optional).