Spicy Chickpeas in Tomato Sauce

Chana Masala

Preparation info
  • Makes:

    4 to 6

    • Difficulty


    • Ready in

      2 hr 30

Appears in
Instant Pot Asian Pressure Cooker Meals: Fast, Fresh & Affordable

By Patricia Tanumihardja

Published 2020

  • About

Dried chickpeas usually need to be soaked for at least 4 hours or overnight before cooking them. But with the Instant Pot®, that isn’t necessary. So even if you haven’t planned ahead, you can still have this dish on the table within an hour and a half. Or just used canned chickpeas—for an even shorter cooking time.


  • 1 cup (200 g) dried chickpeas, rinsed, sorted and picked over
  • 1 tablespoon vegetable


  1. Select SAUTÉ and set to HIGH/MORE. Add the vegetable oil. When the pot is hot, add the onion and green chili and stir and cook until the onion has softened, 2 to 3 minutes.
  2. Add the garlic and ginger and stir and cook until fragrant, about 30 seconds. Add the coriander, cumin and turmeric and stir and cook for 30 seconds. Add the tomatoes and water, and scrape the