Ultimate Instant Pot Chana Masala Recipe: Quick, Flavorful, and Delicious

Ingredients

• 1 cup of aromatic brown basmati rice
• For the Spice Mix:
• 2 teaspoons of fragrant cumin seeds
• 1 teaspoon of tangy amchur (dried mango powder)
• 1 teaspoon of flavorful ground coriander
• 1 teaspoon of aromatic garam masala
• 1 teaspoon of vibrant paprika
• 1 teaspoon of golden ground turmeric
• ½ teaspoon of freshly cracked black pepper
• ½ teaspoon of spicy cayenne pepper
• 1 cup of nourishing dried chickpeas
• 2 cups of refreshing water
• 1 tablespoon of wholesome olive oil
• 1 diced onion for a burst of flavor
• 1 diced carrot for a touch of sweetness
• 1 fragrant bay leaf to infuse aroma
• 1 clove of garlic, minced for depth
• 1 small piece of fresh ginger root, minced for warmth
• 1 minced green Thai chile for a hint of heat (Optional)
• 3 ripe Roma tomatoes, diced for freshness
• 2 tablespoons of concentrated tomato paste for richness
• 1 ¼ cups of pure water
• ½ cup of fresh cilantro, chopped for a burst of greenery

Step 1

Begin by rinsing the rice thoroughly under cold water, ensuring it is clean. Place the rice in a small oven-safe dish suitable for a multi-functional pressure cooker like the Instant Pot®. Add water to cover the rice and set it aside.

Step 2

Next, prepare a flavorful spice mix by combining cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl. Set this aromatic mix aside for later use.

Step 3

Into the pressure cooker, pour the chickpeas and cover them with two cups of cold water. Seal the lid securely and select high pressure as per the manufacturer's guidelines. Set the timer for 10 minutes and allow the pressure to build for 10 to 15 minutes.

Step 4

Once the pressure has naturally released for 10 minutes, manually release any remaining pressure. Open the lid and carefully remove the cooked chickpeas, keeping the cooking liquid for later use.

Step 5

Now, it's time to infuse the dish with more flavors. Heat oil in the pot using the Saute function and add onion, carrot, and a bay leaf. Cook and stir until the onion becomes translucent. Introduce the spice mix, garlic, ginger, Thai chile, and a quarter cup of the reserved chickpea liquid. Saute until fragrant, then turn off the Saute function.

Step 6

Combine the chickpeas, remaining liquid, tomatoes, and tomato paste. Place a trivet inside the pot. Drain the soaked rice and return it to the dish, covering it with 1 1/4 cups of fresh water. Position the dish on the trivet, lock the lid, and select high pressure. Set the timer for 25 minutes, allowing time for the pressure to build.

Step 7

After a natural release of 10 minutes, carefully release any remaining pressure using the quick-release method. Open the lid and delicately lift out the rice, fluffing it with a fork. Remove the trivet and bay leaf.

Step 8

For a creamy texture, use an immersion blender to lightly blend a small portion of the chickpeas with 2-3 pulses on high speed.

Step 9

To serve, divide the rice and chana masala evenly among five plates. Garnish with freshly chopped cilantro for a vibrant finish.