INSTANT POT® CHANA MASALA

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Instant Pot® Chana Masala image

Savory vegan chickpea stew with Indian flavors. Cooking the rice inside in a "pot-in-pot" method gives you a complete meal without dirtying up the kitchen.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h5m

Yield 5

Number Of Ingredients 22

1 cup brown basmati rice
2 teaspoons cumin seeds
1 teaspoon amchur (dried mango powder)
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon ground turmeric
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 cup dried chickpeas
2 cups water
1 tablespoon olive oil
1 onion, diced
1 carrot, diced
1 bay leaf
1 clove garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 green Thai chile, minced
3 Roma tomatoes, diced
2 tablespoons tomato paste
1 ¼ cups water
½ cup cilantro, chopped

Steps:

  • Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside.
  • Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.
  • Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid.
  • Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid; saute until fragrant, about 1 minute. Cancel Saute function.
  • Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.
  • Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Carefully lift out the rice; fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed.
  • Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.

Nutrition Facts : Calories 228 calories, Carbohydrate 41.8 g, Fat 5.4 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.6 g, Sodium 28.9 mg, Sugar 5.5 g

Willem Meintjes
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This is the perfect recipe for a cold winter day. The chana masala is warm and comforting, and it's sure to fill you up.


Godly Gift
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I love the fact that this recipe is vegan. It's a great way to get your daily dose of protein and fiber without eating meat.


Deion Marris
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This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.


Will Harris
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I'm not a big fan of chickpeas, but this recipe changed my mind. The chana masala is so flavorful and creamy, I couldn't get enough of it.


jibrin mohammed
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This is the best chana masala I've ever had! The spices are perfectly balanced, and the chickpeas are cooked to perfection.


Mike Allen
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I love that this recipe uses coconut milk. It gives the chana masala a really unique and delicious flavor.


Shawn Philpotts
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This is my go-to recipe for chana masala. It's always a hit with my friends and family. I love the creamy texture and the depth of flavor.


Chirbira Joules
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I made this recipe for a party, and it was a huge success. Everyone loved it! I especially liked the fact that it's not too spicy, so it's perfect for people who don't like spicy food.


Enrique Kramer
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This chana masala is delicious and healthy. It's a great way to get your daily dose of protein and fiber. I also love that it's vegan, so everyone can enjoy it.


Asim nawab
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I love how easy this recipe is to follow. Even if you're a beginner in the kitchen, you can easily make this dish. And the best part is, it tastes just as good as takeout!


extra__smart
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This recipe was a hit with my family! The chickpeas were cooked perfectly, and the sauce was flavorful and aromatic. I served it with basmati rice and naan bread, and it was a complete feast.


Nazrul Bhuiyan
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I've tried many chana masala recipes, but this one is definitely my favorite. The use of coconut milk gives it a rich and creamy texture, and the spices are perfectly balanced. I will definitely be making this again and again.


ueaititi tiwai
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This chana masala is a game-changer! It's so easy to make in the Instant Pot, and the flavor is incredible. I love that I can have a delicious, homestyle Indian meal on the table in under 30 minutes.