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Vegan Instant Pot Chana Masala

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 296 kcal
Course: Dinner
Cuisine: Indian

Ingredients

  • 3 (15-ounce / 440g) cans of chickpeas OR 12 ounces (1 1/2 cups) dried chickpeas
  • 3 tablespoons coconut oil or neutral cooking oil
  • 2 teaspoons black mustard seeds
  • 1 1/2 teaspoons cumin seeds
  • 2 medium onions, finely diced
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons freshly minced or grated ginger
  • 1-2 serrano peppers*, minced
  • 3 bay leaves
Ground Spices
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 - 1 teaspoon Indian red chili powder (use less for a less spicy version)
  • 1 tablespoon garam masala
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt
  • 1/2 of a 28-oz can whole peeled tomatoes, crushed with your hands
  • 1 1/2 cups (360 mL) vegetable broth or water (3/4 cup if using canned chickpeas)
  • 1 1/2 tablespoons fresh lemon juice
  • 1 cup fresh cilantro leaves, roughly chopped
  • For serving: Basmati rice and/or Indian flatbread

Instructions

    Cup of Yum
  1. If you are using dried chickpeas, place them in a large bowl and soak in cold water overnight or for 8 hours. Drain, rinse, and set aside. If you are using canned chickpeas, open the cans, drain and rinse.
  2. 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.
  3. Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes.
  4. Add the Ground Spices 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.
  5. Stir in the salt, hand-crushed tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting.
  6. Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) or 35 minutes (for soaked, dried chickpeas).
  7. Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes.If it is not as thick as you'd like, turn on the Sauté setting and let the mixture rapidly simmer to cook off some liquid.
  8. Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice and/or with Indian flatbread.

Notes

  • * For a mild version, omit the seeds and membranes and use just one pepper (or use a jalapeño pepper). For a moderately spicy version, use 2 peppers and omit the seeds and membranes. For a spicy version, use two peppers and keep half or most of the seeds intact.

Nutrition Information

Calories 296kcal (15%) Carbohydrates 38g (13%) Protein 12g (24%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Sodium 1286mg (54%) Potassium 570mg (16%) Fiber 12g (48%) Sugar 4g (8%) Vitamin A 462IU (9%) Vitamin C 13mg (14%) Calcium 128mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 296

% Daily Value*

Calories 296kcal 15%
Carbohydrates 38g 13%
Protein 12g 24%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Sodium 1286mg 54%
Potassium 570mg 12%
Fiber 12g 48%
Sugar 4g 8%
Vitamin A 462IU 9%
Vitamin C 13mg 14%
Calcium 128mg 13%
Iron 4mg 22%

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