Vegan Instant Pot Chana Masala
Chana Masala is my favorite Indian dish, and I’m showing you how to make it easily using the Instant Pot. This is one of my most popular recipes, so I’m sure you will enjoy it! It’s packed with spices and depth of flavor, just like any good Indian dish!
And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my 5-star-rated cookbook, The Vegan Instant Pot Cookbook!
Instant Pot Chana Masala
3-15 ounce cans of chickpeas OR 12 ounces (1 1/2 cups) dried chickpeas
3 tbsp coconut oil or neutral oil
2 teaspoons black mustard seeds
1 1/2 teaspoons cumin seeds
2 medium onions, finely diced
4 cloves garlic, minced
1 1/2 inch piece fresh ginger, minced
2 Serrano peppers, minced*
2 bay leaves
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1 tablespoon garam masala
1/2 teaspoon black pepper
1 1/2 teaspoons kosher salt
1-14 ounce can whole peeled tomatoes
1 1/2 cups vegetable broth
1 1/2 tablespoons lemon juice
1 cup fresh cilantro leaves
*For a moderately spicy version, omit use seeds and membranes.
*For an even milder version, omit use seeds and membranes and use just one pepper (or use a jalapeño pepper).
If you are using dried chickpeas, place them in a large bowl and soak in cold water overnight. Drain, rinse, and set aside. If you are using canned chickpeas, open the cans, drain and rinse.
On the Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. They might sputter a bit so stand back. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes.
Add the garlic, ginger, chilies and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes.
Add the ground spices and seasonings (coriander, turmeric, chili powder, garam masala, black pepper, salt) and stir until fragrant, about 30 seconds. You may need to add a tablespoon of water to prevent the mixture from drying out and/or burning.
Stir in the canned tomatoes, chickpeas, vegetable broth. Stir well to combine. Select the Keep Warm/Cancel setting.
Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Manual setting on the Instant Pot and set to high pressure for 8 minutes if using canned chickpeas (35 minutes if using soaked, dried chickpeas).
Once the 8 minute timer is up, allow the Instant Pot to come to a natural pressure release. The little metal pin next to the pressure valve will go down once the pressure is released (should take 10-15 minutes).
Open the pot and stir in the lemon juice and cilantro. Serve over rice or with naan bread.