Instant Pot Chana Masala Recipe
Prep Time:
10 minutes
Cook Time:
9 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 serrano pepper, diced
  • 1 ½ tablespoons ginger, grated
  • 2 teaspoons coriander
  • 2 teaspoons garam masala
  • 1 ½ teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 3 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
  • 1 ½ cups broth
  • 1 14-ounce can fire roasted tomatoes
  • 2 tablespoons lemon juice
  • 1 cup cilantro, chopped + more for garnish
Directions
  1. Add the oil to the Instant Pot and select the sauté setting. When hot, add the cumin and mustard seeds. Stir for 30 seconds.
  2. Add the onion, garlic, pepper, and ginger. Sauté for 5 minutes, stirring frequently.
  3. While that is cooking, prep the rest of the spices by adding them to a small bowl and mixing them together.
  4. Add the spices to the Instant Pot and stir for 30 seconds. Cancel the sauté setting.
  5. Now add the chickpeas, broth, and tomatoes to the pot. Seal the lid, and make sure the nozzle is set to "sealing." Select the pressure cook button and set the time to 8 minutes. When the timer goes off, let it sit 15 minutes, then switch the nozzle to "venting" to let any remaining pressure release out of the top of the lid.
  6. Open the lid and add the lemon juice and cilantro. Serve over rice (if desired) and top with more cilantro.