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Instant Pot Chana Masala Recipe

Instant Pot Chana Masala Recipe

Photos of Instant Pot Chana Masala Recipe

How To Make Instant Pot Chana Masala Recipe

A spicy and tangy chickpea curry cooked in an instant pot.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 2 cups of dried chickpeas, soaked overnight
  • 2 tbsp of oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tsp of grated ginger
  • 2 tomatoes, chopped
  • 2 tbsp of tomato paste
  • 1 tbsp of garam masala
  • 1 tsp of turmeric powder
  • 1 tsp of cumin powder
  • 1 tsp of coriander powder
  • 1/2 tsp of red chili powder
  • Salt, to taste
  • 2 cups of water
  • Fresh cilantro, chopped, for garnish


  1. Turn on the Instant Pot in sauté mode and add oil.

  2. Add onion, garlic, and ginger and sauté for 2-3 minutes or until translucent.

  3. Add the chopped tomatoes, tomato paste, and all the spices. Mix well and sauté for another 2-3 minutes.

  4. Drain the soaked chickpeas and add to the Instant Pot. Mix well.

  5. Add water and salt, and give it a good stir.

  6. Close the lid and turn on the Instant Pot in high-pressure mode for 30 minutes.

  7. Once the cooking time is over, let the pressure release naturally for 10 minutes, then do a quick pressure release.

  8. Open the lid and give it a good stir. If it’s too thick, add a little water to adjust the consistency.

  9. Garnish with chopped cilantro and serve hot with naan or rice.


  • Calories : 321kcal
  • Total Fat : 8g
  • Saturated Fat : 1g
  • Cholesterol : 0mg
  • Sodium : 416mg
  • Total Carbohydrates : 49g
  • Dietary Fiber : 14g
  • Sugar : 11g
  • Protein : 14g
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