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Instant Pot® Chana Masala
Instant Pot® Chana Masala
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Savory vegan chickpea stew with Indian flavors made easy in Instant Pot® with rice cooked inside for minimal clean-up.
Ingredients:
  • 1 carrot, diced
  • 1 bay leaf
  • 1 cup brown basmati rice
  • 2 teaspoons cumin seeds
  • 1 teaspoon amchur (dried mango powder)
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon cayenne pepper
  • 1 cup dried chickpeas
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 (1 inch) piece fresh ginger root, minced
  • 1 green Thai chile, minced
  • 3 Roma tomatoes, diced
  • 2 tablespoons tomato paste
  • 1.25 cups water
  • 0.5 cup cilantro, chopped
Instructions:
  • Thoroughly rinse the rice in cold water, then transfer it to a small oven-safe dish that will fit inside a multi-functional pressure cooker like an Instant Pot®. Cover the rice with water and set it aside.
  • Mix cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl to create the flavorful spice mix.
  • Add chickpeas to the cooker and cover with 2 cups of cold water. Secure the lid, select high pressure following the manufacturer's instructions, and set the timer for 10 minutes. Let the pressure build for 10 to 15 minutes.
  • After 10 minutes of natural pressure release, manually release any remaining pressure over 5 minutes. Unlock and remove the lid, then take out the chickpeas, saving the cooking liquid.
  • Heat oil in the pot using the Saute function. Cook onion, carrot, and bay leaf until onion is soft and translucent, around 5 minutes. Add spice mix, garlic, ginger, Thai chile, and 1/4 cup of chickpea liquid. Saute briefly until fragrant, for about 1 minute. Turn off the Saute function.
  • Combine chickpeas, their liquid, tomatoes, and tomato paste in the pot, then insert a trivet.
  • After draining the rice, place it back into the dish and cover it with 1 1/4 cups of fresh water. Set the dish on top of the trivet, close, and lock the lid. Follow the manufacturer's directions to select high pressure and set the timer for 25 minutes. Let the pressure build for 10 to 15 minutes before opening.
  • Follow the manufacturer's instructions to naturally release pressure for 10 minutes, then carefully quick-release any remaining pressure for about 5 minutes. Unlock and remove the lid.
  • Fluff the rice with a fork and remove the trivet and bay leaf. Use an immersion blender to lightly pulse a small amount of chickpeas for a creamy texture.
  • Divide the rice and chana masala evenly among 5 plates, then sprinkle with chopped cilantro for a fresh finishing touch.

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