Healthy and vegan recipe you can make in the Instant Pot in only 15 minutes!
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 control, 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 Chana Masala
- 2 garlic cloves finely chopped
- 1 tablespoon onion powder
- 2 teaspoon coriander
- 2 teaspoon garam masala
- 2 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon 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 🙂
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂