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4.6 from 219 votes

Instant Pot Chana Saag

A Vegan, chickpeas, and spinach dish cooked in onion, tomato-based tangy sauce and spiced with turmeric, cumin, and garam masala.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Calories: 73 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 oz canned chickpeas rinsed and drained, **
  • 1 tablespoon ghee or oil for vegan
  • 1 small yellow onion finely diced
  • 1 teaspoon ginger grated
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 teaspoon Kashmiri red chili powder or paprika
  • 1 teaspoon kosher salt
  • 1 medium tomato diced
  • ⅓ cup water **
  • ½ teaspoon garam masala
  • ½ teaspoon aamchoor powder dry mango powder or 1 tablespoon lemon juice
  • 4-6 cups fresh baby spinach chopped
Pot in Pot Rice (Optional) **
  • 1 cup basmati rice rinsed and drained
  • 1½ cups water
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin seeds
  • 1 bay leaf

Instructions

    Cup of Yum
  1. Turn Instant Pot to saute mode and heat ghee. Add onions and mix well. Cook for 2 minutes with a glass lid on.
  2. Add ginger, garlic, cumin powder, turmeric, red chili powder, and salt. Mix well.
  3. Add tomatoes and mix everything together. Add chickpeas and water. Mix well.
  4. This is an optional step to cook pot-in-pot rice: Add basmati rice, water, and salt to a stainless steel pot. Add cumin seeds and bay leaf. Place a tall trivet in the Instant Pot and place the rice pot over it.
  5. Close Instant Pot with pressure valve to sealing position. Pressure cook for 4 minutes.
  6. Allow 5-minute natural pressure release or if you have time Natural Pressure Release works too. Open the Instant Pot and set it on Saute mode.
  7. Add garam masala and dry mango powder. Add Spinach. Mix everything together and cook for 2-3 minutes.
  8. Serve hot with rice or Parathas.

Notes

  • Variations
  • To make vegan Chana Saag, simply substitute ghee with oil.
  • Substitute spinach with your favorite greens like finely chopped kale, swiss chard, or beet leaves.
  • For low carb options serve with
  • cauliflower rice.
  • Using Dry Chickpeas **
  • Soak 1 cup dry chickpeas in warm water overnight. Drain the water.
  • Add an extra ½ cup of water and increase the pressure cook to 25 minutes followed by a 10-minute natural pressure release.
  • You can also make
  • when using soaked chickpeas as they have a similar cook time to brown rice. Add 1 cup of rinsed and drained brown rice, 1.5 cups of water to a
  • stainless steel pot,
  •  and place over the
  • tall trivet
  • .
  • To make vegan Chana Saag, simply substitute ghee with oil.
  • Substitute spinach with your favorite greens like finely chopped kale, swiss chard, or beet leaves.
  • For low carb options serve with cauliflower rice.
  • Soak 1 cup dry chickpeas in warm water overnight. Drain the water.
  • Add an extra ½ cup of water and increase the pressure cook to 25 minutes followed by a 10-minute natural pressure release.
  • You can also make pot-in-pot brown rice when using soaked chickpeas as they have a similar cook time to brown rice. Add 1 cup of rinsed and drained brown rice, 1.5 cups of water to a stainless steel pot, and place over the tall trivet.

Nutrition Information

Calories 73kcal (4%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 12mg (4%) Sodium 822mg (34%) Potassium 282mg (8%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 3950IU (79%) Vitamin C 13.9mg (15%) Calcium 55mg (6%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 73

% Daily Value*

Calories 73kcal 4%
Carbohydrates 5g 2%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 822mg 34%
Potassium 282mg 6%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 3950IU 79%
Vitamin C 13.9mg 15%
Calcium 55mg 6%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.