THE RECIPE JOURNAL · Main Course
Fast Chana Masala Recipe for the Instant Pot®
This quick and flavorful recipe brings the rich taste of chana masala to your Instant Pot®, making it perfect for busy weeknights. With simple ingredients and minimal prep, you’ll have a delicious meal ready in no time.
FROM THE KITCHEN • Fast Chana Masala Recipe for the Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by rinsing the rice well under cold water. Place it in a small, oven-safe dish that fits inside your Instant Pot. Cover the rice with water and set it aside for now.
02
Step 2
Next, mix together the cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and cayenne in a small bowl—this will be your spice blend.
03
Step 3
Dump the chickpeas into the Instant Pot and add 2 cups of cold water. Close the lid and set it to high pressure for 10 minutes. It will take about 10 to 15 minutes for the pressure to build up. Once the timer goes off, let the pressure release naturally for 10 minutes, then carefully quick-release any leftover pressure. Take off the lid, scoop out the chickpeas, and save the cooking liquid.
04
Step 4
Turn on the sauté function and heat some oil in the pot. Toss in the onion, carrot, and bay leaf, cooking until the onion is soft and translucent, roughly 5 minutes. Stir in your spice mix, garlic, ginger, the Thai chile, and about 1/4 cup of the reserved chickpea liquid. Cook it all together until fragrant, which should take about a minute, then turn off the sauté.
05
Step 5
Add the chickpeas back in along with the rest of the cooking liquid, canned tomatoes, and tomato paste. Place a trivet inside the pot. Drain the rice and put it back in the dish, then cover it with 1 1/4 cups of fresh water. Set the dish on the trivet, close the lid, and pressure cook on high for 25 minutes. Again, wait for the pressure to build, about 10 to 15 minutes.
06
Step 6
When it’s done, let the pressure release naturally for 10 minutes, then carefully quick-release the rest. Remove the rice dish and fluff the rice with a fork. Take out the trivet and bay leaf. To get a nice creamy texture, blend just a bit of the chickpeas with an immersion blender—just a couple of quick pulses. Serve the rice and chana masala together on plates and sprinkle with fresh chopped cilantro. Enjoy!
Why you’ll love it
This dish is packed with bold flavors and hearty chickpeas, making it a nutritious and satisfying meal. It comes together quickly using the Instant Pot®, saving you time without sacrificing taste. Plus, it’s a great option for both busy weeknights and meal prep.
How to serve
Serve this flavorful curry over steamed basmati rice or with warm naan bread. It also pairs well with a side of cucumber raita or a simple green salad to balance the spices and add freshness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce. This dish also freezes well for up to 3 months.
