Instant Pot Chana Masala

Instant Pot Chana Masala

This Instant Pot Chana Masala is a classic Indian dish. It is famous not only in India but all over Asia. It is a very heavy dish which makes you feel full. It works well even if you take it for lunch or dinner.

Regular consumption of legumes has various beneficial effects such as better diabetes control1, lower risk of cardiovascular disease and lower risk of certain cancers.  Recommendations suggest eating legume a few times a week.

Chickpeas, like all legumes, is a food naturally rich in vegetable proteins, several vitamins and minerals and dietary fiber. In addition, it is low in fat, and like all plant foods it does not contain cholesterol. You don’t have to be a vegetarian to enjoy its flavor and benefits!

How to serve

This pressure cooker Chana Masala can be serve as a side dish or as a full vegan meal with, naan (Indian Bread), rice and a salad.

What to do with the leftovers?

If you made the Instant Pot chana masala recipe and you have leftovers don’t hesitate to use it in a salad.

You can also freeze it for later use.

Instant Pot Indian Recipes

Instant Pot Chickpea Curry

Instant Pot Pav Bhaji

Instant Pot Aloo Gobi

Instant Pot Palak Paneer

Instant Pot Dal Makhani

Instant Pot Chana Masala
Instant Pot Chana Masala
4.46 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: Chana Masala, chickpeas, coconut milk
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
  • 2 garlic cloves finely chopped
  • 1 tbsp onion powder
  • 2 tsp coriander
  • 2 tsp garam masala
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 2 cans chickpeas rinsed
  • 2 tomatoes finely chopped
  • 1 can coconut milk
  • salt to taste
  • pepper to taste
  • Add all the ingredients in the Instant Pot. Stir it well.
  • Cook at high pressure for 15 minutes.
  • Once done. do a quick pressure release.
  • Open the lid and enjoy 🙂
Calories: 418kcal Carbohydrates: 39g Protein: 14g Fat: 25g Saturated Fat: 19g Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Sodium: 657mg Potassium: 746mg Fiber: 12g Sugar: 2g Vitamin A: 711IU Vitamin C: 11mg Calcium: 124mg Iron: 7mg


This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

14 thoughts on “Instant Pot Chana Masala

  1. Trying this out tonight and am excited to taste it! Just one thing I was confused about. It says “after 15 minutes release steam”. Is this right after the 15 min of cooking or did you mean an additional 15 min of NPR before doing a quick release?

  2. Wonderful. Just made and couldn’t resist eating some even though it’s only ten in the morning. Added some cayenne for a little heat. Just got back from a cruise and they had some great Indian dishes. I’ve been looking for a recipe that would be as good as what I had on the ship. Yours was even better. I also like how easy the recipe was and that I had all the ingredients in my cupboard. Thank you. Will be making again.

  3. We made this last night and it was delicious. The only variations were that we used 1/2 can of diced tomatoes (didn’t have fresh) and added 1/4 tsp of very hot chili powder in addition to the 1 tsp of mild. I think the next time I might add a squeeze of lime at the end. Super-simple and flavorful recipe to have on hand using mainly pantry items.

    1. It depends how long you’ve soaked them and how much bite you want them to have at the end. 15 minutes should still be good, but if you soaked for a long time like 8 hours 12 minutes should be good.

Leave a Reply

Your email address will not be published. Required fields are marked *