This 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.
Instant Pot Chana Masala
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 onion diced
- 2 garlic cloves chopped
- 1 tbsp oil
- 2 tsp coriander
- 2 tsp garam masala
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp chili powder
- 2 cans chickpeas rinsed
- 3 tomatoes diced
- 1 can coconut milk
- salt to taste
- pepper to taste
Instructions
- Select sauté from the instant pot.
- Add oil in it and let it heat for a while.
- Add garlic, onions and stir well.
- Turn it off.
- Add tomatoes, chickpeas, coconut milk and stir it well. Lock the lid and close the steam valve, let it cook.
- Add all other spices and mix well.
- Set the instant pot to “Manual” at high pressure for 15 minutes.
- After 15 minutes, release the pressure Naturally and open the lid.
- Add salt and pepper to taste.
- Serve with naan or rice and enjoy.
This recipe is part of the biggest FREE Instant Pot Recipe Index, a huge collection of 1002 original and delicious recipes.
If you loved this recipe, please pin and share it. Thanks!
If you loved this recipe, please pin and share it. Thanks!
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?
Yes you have to release the steam after 15 minutes of cooking.