Instant Pot Chana Masala-Style Chickpeas

Try making a super easy Indian food recipe at home with this mild Instant Pot Chana Masala. It’s easy to make, freezes beautifully, and packs extra veggies tucked right into the sauce.

I love Indian food and it’s been fun to introduce the flavors to my kids. This easy family dinner comes together in minutes and then you get to let the Instant Pot do the rest! It has similar flavors to traditional chana masala and is very easy to make.

You can also make this in a slow cooker. See the Notes section of the recipe at the bottom for the info.

This dish has veggies that are all pureed into a sauce for extra flavor. I love doing this since it’s an easy way to add nutrition to the meal and the sweet potato makes everything super creamy and delish.

(You may also like Instant Pot Butter Chicken, easy Chickpea Fritters, and Slow Cooker Chicken Tacos.)

Ingredients You Need

To make this Instant Pot Chana Masala recipe, you’ll need to have the following ingredients on hand and ready to go.

• Crushed tomatoes: Canned crushed tomatoes are a great option here.
• Sweet potato: You can use freshly peeled and diced sweet potato or diced frozen sweet potato.
• Garbanzo beans: Fully cooked garbanzo beans (or chickpeas) are the typical bean used in this dish.
• Garlic: Fresh garlic adds flavor to this recipe.
• Spices including turmeric, salt, garam masala, cumin, and ginger.
• Canned coconut milk: Look for canned full fat or light style coconut milk to use in this recipe.
• Rice: Fully cooked rice is delicious for serving.

Quick Tip for Storing Fresh Ginger

I like to store fresh ginger in a freezer bag in the freezer and grate it on a fine microplane right into the skillet. It grates easily and you don’t have to worry about the ginger going badly between usages if you don’t use it often. So handy!

Step-by-Step Instructions

Here’s a look at the process involved in making this Instant Pot Chana Masala recipe so you know what to expect from the process. Scroll down to the end of the post for the full information.

Step 2. Cook.

Step 3. Puree with an immersion blender or transfer to a regular blender.

Step 5. Stir in chickpeas.

Step 6. Serve over rice.

TIP: We like to serve this with diced cucumbers, naan or pita bread, and plain yogurt. This rounds out the flavors nicely and provides some safe foods on the table if the kids decide they aren’t into the main dish.

Favorite Rice to Use

We like short grain brown rice or basmati rice. I like to buy rice from Lundberg to reduce the likelihood of excess arsenic as they test regularly and keep their levels below the EPA limits.

How to Store

Freeze extras, once cooled, in a freezer container for a future meal. Use within three months. Or store in an airtight container in the refrigerator for up to a week.

Best Tips for Success

• Use fresh sweet potato or frozen diced sweet potato.
• Omit the garam masala if you don’t happen to have it.
• Store fresh ginger in the freezer in a freezer bag and grate over a microplane while still frozen to make it easy (and to avoid it going bad).
• Serve with rice, naan or pita, plain Greek yogurt, and cucumber.
• Serve some of the sauce, without the chickpeas, to babies eating purees.
• Mash the chickpeas lightly to babies eating finger foods.

I’d love to hear what your family thinks of this recipe if you try it out so please comment below!

Get Recipe Ingredients

• Add the crushed tomatoes, water, sweet potato, garlic, cumin, turmeric, garam masala, ginger, and salt to the Instant Pot. Stir.

• Seal and cook on high pressure for 10 minutes. Let naturally release for 5 minutes, then quick release to open.

• Add the coconut milk and puree with an immersion blender.

• Stir in the chickpeas.

• Serve over rice with yogurt, cucumbers, and/or naan or pita as desired

• Store leftovers in an airtight container in the fridge for 3-5 days.
• Freeze extras, once cooled, in a freezer container for a future meal. Use within three months.
• Use fresh sweet potato or frozen diced sweet potato.
• Omit the garam masala if you don’t happen to have it.
• Store fresh ginger in the freezer in a freezer bag and grate over a microplane while still frozen to make it easy (and to avoid it going bad).
• Serve with rice, naan or pita, plain Greek yogurt, and cucumber.
• Serve some of the sauce, without the chickpeas, to babies eating purees.
• Mash the chickpeas lightly to babies eating finger foods.
• To make this on the stovetop: Add 2 tablespoons coconut or canola oil to a medium pot over medium heat. When warm, stir in the sweet potato and spices. Add the tomatoes and water and bring to a simmer. Cook on medium low heat at a simmer, covered, for about 20-25 minutes or until the vegetables are soft. Remove lid and transfer tomato-vegetable mixture to a blender. Add the coconut milk and blend smooth. Return to the skillet and stir in the chickpeas. 
• To make this in a Slow Cooker: Add the crushed tomatoes, water, sweet potato, garlic, cumin, turmeric, garam masala, ginger, and salt to the slow cooker. Stir. Cover and cook for 6-7 hours on low or 4-5 on high. Add the coconut milk and puree with an immersion blender. Stir in the chickpeas and serve.

Calories: 370kcal, Carbohydrates: 73g, Protein: 11g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 280mg, Potassium: 628mg, Fiber: 9g, Sugar: 8g, Vitamin A: 9568IU, Vitamin C: 7mg, Calcium: 88mg, Iron: 4mg

This post was first published January 2018.