Instant Pot Indian Chana Masala
An Indian inspired chana masala that will warm you to the bones and allow you to cook the entire dish all in the Instant Pot. This recipe is a healthy and satisfying and easy to put together with things you probably already have in the cupboard! There’s nothing quite like a recipe that comes together like that.
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If you’re looking for something new to try in the Instant Pot, or perhaps cooking a dinner for those with special dietary needs, this recipe may be the perfect one for you. It’s completely dairy-free, gluten-free and vegan, yet full of flavor and proteins that will make everyone pleased.
- 2 cans chickpeas, drained & rinsed
- 3 tbsp olive oil
- 1 cup chopped onion
- 1 tbsp minced garlic
- 1/2 tbsp ginger, pureed or grated
- 1 bay leaf
- 2 cups tomato puree
- 1 1/2 cups water
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1 tbsp chana masala seasoning
- 2 cups baby spinach
- salt & pepper to taste
- Cilantro, optional garnish
- Instant Pot
- With the Instant Pot on saute mode, let it heat up for a few minutes before adding your olive oil, and onions. Cook until translucent.
- Next add the ginger, garlic and bay leaf and cook for 30 seconds. Add in turmeric, coriander and chana masala seasoning along with a splash of water to keep from burning.
- Add in tomato puree, chickpeas and water and mix well.
- Lid the Instant Pot and set to MANUAL HIGH PRESSURE for 15 minutes. Set the steam valve to "seal".
- When the timer goes off, DO NOT MOVE THE SEAL VALVE, instead let it sit for about another 15 minutes for a natural release of pressure. This process is finished when the indicator button drops down. Then, open the seal valve to release any additional pressure before removing the lid.
- Remove the lid, and remove the bay leaf. Add in spinach and salt & pepper and saute again for about 3 minutes to thicken up the sauce.
- Turn off the Instant Pot, and serve alongside basmati rice or on it's own. Enjoy!
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