Best Instant Pot Chana Masala Recipe Vegan Richa Guide

If you’re craving a hearty, flavorful, and wholesome dish that comes together in no time, this Instant Pot Chana Masala recipe inspired by Vegan Richa is your new best friend in the kitchen. Chana masala, a beloved Indian chickpea curry, is packed with bold spices, tangy tomatoes, and comforting warmth.

Using the Instant Pot not only saves time but also infuses the flavors beautifully, making it ideal for busy weeknights or meal prep. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your rotation, this recipe is guaranteed to satisfy your taste buds with its rich, aromatic profile.

This recipe strikes the perfect balance of spice and tang, with the added bonus of being entirely vegan and gluten-free. Plus, it’s incredibly versatile and can be enjoyed on its own or paired with rice, naan, or even a fresh salad for a complete meal.

Let’s dive into why this Instant Pot Chana Masala should be your go-to comfort food.

Why You’ll Love This Recipe

Quick and Easy: Thanks to the Instant Pot, you’ll have a delicious chana masala ready in under an hour, including prep time. No soaking required if you use canned chickpeas, making it perfect for last-minute dinners.

Rich Flavors: The combination of spices like cumin, coriander, garam masala, and amchur powder creates a deeply flavorful sauce that’s both tangy and mildly spicy. The slow pressure cooking enhances every note.

Vegan and Gluten-Free: This dish is 100% plant-based, with no dairy or gluten, making it suitable for a wide variety of dietary preferences and restrictions.

Nutrition-Packed: Chickpeas are a great source of plant protein, fiber, and essential nutrients, making this meal filling and nourishing.

Meal Prep Friendly: This chana masala stores well in the fridge and even tastes better the next day, making it a fantastic option for batch cooking.

Ingredients

• 2 cups dried chickpeas (or 3 cans chickpeas, drained and rinsed)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 medium tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
• 2 green chilies, slit (optional, adjust for spice)
• 2 tsp cumin seeds
• 1 tbsp oil (vegetable or coconut oil)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp amchur powder (dry mango powder) or lemon juice
• 1 tsp paprika (for color and mild heat)
• 1/2 tsp red chili powder (optional)
• Salt to taste
• 3 cups water (for pressure cooking)
• Fresh cilantro for garnish

Equipment

• Instant Pot or any electric pressure cooker
• Knife and cutting board
• Measuring spoons and cups
• Spoon or spatula for stirring
• Bowl for soaking chickpeas (if using dried)

Instructions

1. Prepare the chickpeas: If using dried chickpeas, rinse them thoroughly and soak in water overnight or for at least 8 hours. Drain and rinse before cooking. If using canned, skip to step 3.
2. Set your Instant Pot to sauté mode: Add the oil and let it heat up. Once hot, add the cumin seeds and sauté until they start to crackle (about 30 seconds).
3. Add onions, garlic, and ginger: Sauté until the onions turn golden brown, about 5-7 minutes. This step layers in deep flavor.
4. Stir in the green chilies and chopped tomatoes: Cook until the tomatoes soften and oil starts to separate from the mixture, about 5 minutes.
5. Add the dry spices: Add coriander, cumin, turmeric, garam masala, paprika, red chili powder (if using), and salt. Stir well to combine and cook for another 2 minutes to toast the spices.
6. Add chickpeas and water: Pour in the soaked chickpeas (or canned chickpeas) and 3 cups of water. Stir everything together.
7. Pressure cook: Seal the Instant Pot lid and set to manual high pressure for 35 minutes if using dried chickpeas or 10 minutes if using canned. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
8. Add amchur powder or lemon juice: Stir in the dry mango powder or fresh lemon juice for that signature tangy finish. Adjust salt and spice as needed.
9. Garnish and serve: Sprinkle fresh chopped cilantro on top and enjoy!

Tips & Variations

Tip: For an even richer flavor, prepare the spice mix ahead of time and toast it lightly before adding to the pot.

Variation: Add vegetables like spinach or bell peppers for added nutrition and color.

Make it creamy: Stir in a splash of coconut milk or cashew cream at the end for a luscious texture.

Use dried chickpeas: Soaking overnight yields the best texture, but if you’re short on time, canned chickpeas work perfectly fine.

Nutrition Facts

Serving Suggestions

This Instant Pot Chana Masala pairs beautifully with a variety of sides. Serve it over steamed basmati rice or your favorite grain for a filling meal.

For an authentic touch, enjoy it with warm Marzipan Challah or soft naan bread to scoop up the delicious sauce.

For a lighter option, try it alongside a crisp cucumber salad or a fresh green salad like the Kosher Sushi Salad. It’s also terrific as a filling for wraps or stuffed into pita pockets with some crunchy veggies.

Conclusion

This Instant Pot Chana Masala recipe is a fantastic way to enjoy a classic Indian favorite with minimal effort and maximum flavor. It’s perfect for those busy days when you want something nourishing, comforting, and packed with protein but don’t want to spend hours in the kitchen.

The balance of spices and tanginess, combined with the ease of pressure cooking, makes this dish a winner for vegans and non-vegans alike.

Give it a try, and you might just find yourself adding it to your weekly meal rotation! Don’t forget to check out other delicious recipes like the Jamaican Minced Beef Recipes for more plant-based inspiration.

Happy cooking!

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