Instant Pot Chana Masala
If you’re looking for an aromatic, hearty, and satisfying dish that’s quick to prepare and packed with flavor, then look no further than Instant Pot Chana Masala. This delightful Indian-inspired recipe blends the earthy notes of spices with the creamy texture of chickpeas, all brought together in the convenience of the Instant Pot. Whether you’re a busy professional, a parent juggling meal prep, or simply someone who loves good food, this recipe will quickly become a favorite in your household.
The beauty of Chana Masala lies in its simplicity and versatility. It’s not only a delicious main course but also an excellent option for meal prep. Serve it over rice, with flatbreads, or even on its own, and you’ve got a complete meal that’s sure to impress.
What You’ll Love About This Recipe
- Quick and Easy: Thanks to the Instant Pot, this recipe comes together in under an hour.
- Flavorful: A blend of spices creates a warm, inviting flavor profile that’s perfect for any season.
- Healthy: Packed with protein and fiber from chickpeas, it makes for a nutritious meal.
- Customizable: Adjust the spice levels according to your palate. Add more heat or fresh veggies if you like!
- Meal Prep Friendly: Makes great leftovers that taste even better the next day.
Shopping List
- 2 tablespoons coconut oil
- 1 medium yellow onion, small diced
- 1 small hot pepper or chili, minced
- 2 cloves of garlic, minced
- 2-inch piece fresh ginger, peeled and minced
- 1 strip of lemon peel, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 (14.5 oz) can crushed tomatoes (or 1 ½ cups)
- 3 cups cooked chickpeas, drained (from roughly 2 15-oz cans)
- 1 ½ cups water
- Sea salt and ground black pepper, to taste
- Chopped cilantro, for garnish
Hardware & Gadgets
- Instant Pot: The star of the show for this recipe, making cooking quick and efficient.
- Cutting Board: Essential for chopping your veggies and preparing the ingredients.
- Chef’s Knife: A good quality knife will make your prep work easier and quicker.
- Measuring Cups and Spoons: Accurate measurements ensure the best flavor in your dish.
Instant Pot Chana Masala: From Prep to Plate
Step 1: Gather Your Ingredients
Start by gathering all the ingredients on your countertop. This will make the cooking process smoother and more enjoyable.
Step 2: Sauté the Aromatics
Set your Instant Pot to the ‘Sauté’ mode. Add 2 tablespoons of coconut oil and allow it to melt and heat up. Once hot, add the diced yellow onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Next, add the minced hot pepper, garlic, and ginger. Sauté for another 2-3 minutes, stirring frequently to avoid burning.
Step 3: Spice It Up
Now, it’s time to add the spices! Stir in the minced lemon peel, ground cumin, ground coriander, ground turmeric, and curry powder. Cook for another minute to toast the spices, releasing their aromatic oils and enhancing the flavors.
Step 4: Add the Tomatoes and Chickpeas
Pour in the crushed tomatoes and stir to combine. Next, add the cooked chickpeas and mix everything together until the chickpeas are well coated with the spices and tomatoes.
Step 5: Add Water and Season
Pour in 1 ½ cups of water and give the mixture a good stir. Season with sea salt and ground black pepper to taste.
Step 6: Pressure Cook
Secure the lid on your Instant Pot, ensuring the valve is set to ‘Sealing.’ Set it to cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural release for about 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.
Step 7: Garnish and Serve
Open the lid and give your Chana Masala a good stir. Taste and adjust seasoning if necessary. Serve warm, garnished with chopped cilantro. Pair it with steamed rice, naan, or simply enjoy it on its own!
Holiday & Seasonal Touches
- Add diced sweet potatoes or carrots for a seasonal twist.
- Include fresh spinach or kale in the last few minutes of cooking for added greens.
- Serve with a side of tangy yogurt to balance the spices.
- Sprinkle with pomegranate seeds for a festive touch during celebrations.
Avoid These Mistakes
- Skipping the sauté step: This enhances the flavors significantly, so don’t rush through it!
- Not adjusting the spice level: Remember, not everyone enjoys the same heat, so taste as you go.
- Overcooking the chickpeas: If they are too soft, they can become mushy. If using dried chickpeas, ensure they are cooked properly before adding them.
- Forgetting to season: Always taste before serving; seasoning can elevate your dish.
Save for Later: Storage Tips
You can store leftover Instant Pot Chana Masala in an airtight container in the refrigerator for up to 5 days. To freeze, let it cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Reader Questions
Can I use dried chickpeas instead of canned?
Yes, you can! Just soak them overnight and cook them in the Instant Pot before adding them to the recipe. Adjust the water accordingly, as dried chickpeas will absorb more liquid.
What if I don’t have coconut oil?
You can substitute coconut oil with olive oil or any other neutral oil of your choice. Each will give a slightly different flavor, but the dish will still be delicious.
Can I make this recipe spicier?
Absolutely! Add more minced hot pepper, or include some red chili flakes for extra heat. Just be sure to taste as you go!
What can I serve with Chana Masala?
This dish pairs beautifully with basmati rice, quinoa, or any flatbread like naan or roti. You can also serve it with a side of yogurt or a fresh salad.
Bring It to the Table
Now that you’ve mastered Instant Pot Chana Masala, it’s time to bring this aromatic dish to your table. Gather your loved ones and enjoy the delightful flavors and warmth it offers. Whether for a cozy weeknight dinner or a festive gathering, this recipe promises to impress and satisfy. With its vibrant colors and rich flavors, it’s sure to become a staple in your cooking repertoire. Indulge in the magic of this dish and savor every bite!
Instant Pot Chana Masala
Ingredients
Equipment
Method
- Gather all the ingredients on your countertop. This will make the cooking process smoother and more enjoyable.
- Set your Instant Pot to the 'Sauté' mode. Add coconut oil and allow it to melt and heat up. Once hot, add the diced yellow onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Next, add the minced hot pepper, garlic, and ginger. Sauté for another 2-3 minutes, stirring frequently to avoid burning.
- Stir in the minced lemon peel, ground cumin, ground coriander, ground turmeric, and curry powder. Cook for another minute to toast the spices, releasing their aromatic oils and enhancing the flavors.
- Pour in the crushed tomatoes and stir to combine. Next, add the cooked chickpeas and mix everything together until the chickpeas are well coated with the spices and tomatoes.
- Pour in 1 ½ cups of water and give the mixture a good stir. Season with sea salt and ground black pepper to taste.
- Secure the lid on your Instant Pot, ensuring the valve is set to 'Sealing.' Set it to cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural release for about 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and give your Chana Masala a good stir. Taste and adjust seasoning if necessary. Serve warm, garnished with chopped cilantro. Pair it with steamed rice, naan, or simply enjoy it on its own!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze in freezer-safe containers for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
