Easy Instant Pot Chana Masala: Comforting Chickpea Curry

There’s something magical about the aroma of spices wafting through the kitchen. When you open the pot and are greeted by those inviting aromas of Easy Instant Pot Chana Masala, you know you’re in for a treat. This rich and hearty chickpea curry is not just a meal; it’s an experience that warms your soul and tantalizes your taste buds.

Picture this: It’s a rainy evening, and you’re curled up on the couch in your favorite fuzzy socks. You decide to whip up something comforting, and suddenly, your Instant Pot becomes your best friend. The moment you take that first bite of creamy chickpeas enveloped in a symphony of spices, you’ll be transported to food paradise. What better way to enjoy a cozy night than with a bowl of this delightful curry?

Ingredients for Easy Instant Pot Chana Masala {Chickpea Curry}

Here’s what you’ll need to make this delicious dish:

• Canned Chickpeas: Using canned chickpeas saves time; just rinse them well before adding to the pot.
• Onion: A medium onion adds sweetness and depth; finely chop it for even cooking.
• Garlic: Fresh garlic cloves provide a punch of flavor; mince them finely for distribution.
• Ginger: Fresh ginger will give your dish a zesty kick; peel and grate it before use.
• Tomatoes: Use either crushed tomatoes or diced fresh tomatoes for a tangy base.
• Coconut Milk: This adds creaminess; choose full-fat coconut milk for richness.
• Spices (Cumin, Coriander, Turmeric): These spices are essential for authentic flavor; use fresh if possible!
• Fresh Cilantro: For garnish; chop some up just before serving to add freshness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Easy Instant Pot Chana Masala {Chickpea Curry}

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté the Aromatics

Start by setting your Instant Pot to “Sauté” mode. Add a splash of oil and toss in the chopped onions. Sauté until they turn golden brown—this usually takes about five minutes. Now add minced garlic and grated ginger, stirring until fragrant.

Step 2: Spice It Up

Once those aromatics are singing in harmony, sprinkle in your cumin, coriander, turmeric, and any other spices you fancy! Cook them for another minute or so to release their wonderful oils.

Step 3: Add Tomatoes and Chickpeas

Next up? Pour in the crushed tomatoes along with those rinsed chickpeas. Give everything a good stir to combine all those lovely flavors together.

Step 4: Embrace Creaminess

Pour in the coconut milk like you’re drenching your curry with love! This step brings richness to our Easy Instant Pot Chana Masala that will have everyone asking for seconds.

Step 5: Pressure Cook

Secure the lid on your Instant Pot and set it to “Manual” mode at high pressure for ten minutes. Yes! That’s all it takes—time flies when you’re having fun!

Step 6: Serve It Up

After cooking time is done, let it naturally release pressure for about five minutes before opening the lid carefully. Stir well, taste a spoonful (or two), and adjust seasoning if necessary. Serve hot over rice or with warm naan bread!

This Easy Instant Pot Chana Masala is ready to impress! Transfer generous servings onto plates and sprinkle freshly chopped cilantro on top as the perfect finishing touch. Enjoy every warm bite while binge-watching that series you’ve been hooked on!

Perfecting the Cooking Process

Begin by sautéing onions, garlic, and ginger in your Instant Pot to develop a rich base. Next, add the spices and toast them for a minute before tossing in the chickpeas and tomatoes. Lastly, pressure cook everything to perfection for a quick and delicious meal.

Add Your Touch

Feel free to customize your Easy Instant Pot Chana Masala by adding vegetables like spinach or bell peppers for extra nutrients. You can also swap out the chickpeas for lentils or adjust the spice level based on your taste buds.

Storing & Reheating

Store leftover Chana Masala in an airtight container in the fridge for up to five days. When reheating, simply warm it gently on the stove or in the microwave until heated through, adding a splash of water if needed to keep it saucy.

I remember the first time I made Easy Instant Pot Chana Masala; my friends polished off the entire pot! The laughter and compliments filled my kitchen with warmth, turning an ordinary dinner into a memorable feast.

FAQs :

What is Easy Instant Pot Chana Masala {Chickpea Curry}?

Easy Instant Pot Chana Masala {Chickpea Curry} is a quick and flavorful dish made with chickpeas, tomatoes, and a blend of spices that creates a rich curry. This recipe utilizes an Instant Pot to speed up the cooking process, making it perfect for busy weeknights or meal prep. The result is a hearty and satisfying meal that can be served over rice or with naan bread. It’s not only delicious but also nutritious, providing plenty of protein and fiber from the chickpeas.

How long does it take to make Easy Instant Pot Chana Masala {Chickpea Curry}?

Making Easy Instant Pot Chana Masala {Chickpea Curry} takes about 30 minutes from start to finish. The pressure cooking time is around 10 minutes, but you should also consider the time it takes for the Instant Pot to come to pressure and release afterward. This efficiency makes it an ideal choice for those who want a homemade meal without spending hours in the kitchen. With just a few ingredients and minimal prep time, you can enjoy a warm and comforting curry in no time.

Can I use dried chickpeas instead of canned for Easy Instant Pot Chana Masala {Chickpea Curry}?

Yes, you can use dried chickpeas in your Easy Instant Pot Chana Masala {Chickpea Curry}. However, you will need to soak them overnight and adjust the cooking time accordingly. Soaking helps soften the chickpeas, allowing them to cook evenly in the Instant Pot. If using dried chickpeas, you’ll typically need to cook them for about 35-40 minutes under high pressure, plus additional time for natural release. This method enhances the flavor, giving your curry an extra depth.

What can I serve with Easy Instant Pot Chana Masala {Chickpea Curry}?

Easy Instant Pot Chana Masala {Chickpea Curry} pairs wonderfully with various side dishes. Traditional accompaniments include basmati rice or fluffy naan bread, which help soak up the delicious curry sauce. You can also serve it with quinoa or couscous for a healthier option. Adding a side salad or yogurt-based raita provides freshness that balances the spices in the curry. Feel free to get creative with your sides to enhance this delightful dish further!

Conclusion for Easy Instant Pot Chana Masala {Chickpea Curry} :

In conclusion, Easy Instant Pot Chana Masala {Chickpea Curry} offers a quick and nutritious option for any meal occasion. Its blend of spices and wholesome ingredients creates a flavorful experience that satisfies both hunger and taste buds. Whether you opt for canned or dried chickpeas, this recipe remains adaptable and straightforward. Enjoying this dish alongside rice or naan enhances its appeal even further. Try this easy recipe today and discover how simple it is to whip up a delicious Indian-inspired meal at home!

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Easy Instant Pot Chana Masala (Chickpea Curry)

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves approximately 6 people 1x
• Category: Main
• Method: Pressure Cooking
• Cuisine: Indian

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Description

Savor the rich flavors of this Easy Instant Pot Chana Masala, a delightful chickpea curry that warms the soul and excites your taste buds with every bite.

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Ingredients

Scale 1x2x3x

• 2 cans (15 oz each) canned chickpeas, rinsed
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (14.5 oz) crushed tomatoes
• 1 cup full-fat coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• Fresh cilantro for garnish

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Instructions

1. Set your Instant Pot to 'Sauté' mode. Add a splash of oil and the chopped onions. Sauté until golden brown, about 5 minutes. Add minced garlic and grated ginger, stirring until fragrant.
2. Sprinkle in the cumin, coriander, and turmeric. Cook for an additional minute to release their oils.
3. Pour in the crushed tomatoes and rinsed chickpeas. Stir well to combine all ingredients.
4. Add the coconut milk to enhance richness. Mix thoroughly.
5. Secure the lid on your Instant Pot and set it to 'Manual' mode at high pressure for 10 minutes.
6. After cooking, let it naturally release pressure for about 5 minutes before carefully opening the lid. Stir well, taste, and adjust seasoning if necessary. Serve hot over rice or with warm naan bread, garnished with freshly chopped cilantro.

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Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 3g
• Sodium: 490mg
• Fat: 13g
• Saturated Fat: 11g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 9g
• Protein: 9g
• Cholesterol: 0mg

Keywords: - For added nutrition, consider incorporating vegetables like spinach or bell peppers. - You can substitute chickpeas with lentils if desired. - Ensure you rinse canned chickpeas thoroughly to reduce sodium content.