Cooked - Instant Pot Chickpea Tikka Masala

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Chickpea Tikka Masala

6.0

1 tablespoon canola oil

1 cup (124g) onion, chopped

4 cloves garlic, minced

1 tablespoon garam masala

¼ teaspoon cayenne pepper

2 14.5-ounce (411g) cans no-salt-added diced tomatoes, one can drained of liquid

2 15-ounce (425g) cans low-sodium chickpeas, rinsed and drained

1 teaspoon kosher salt

1 cup (235ml) canned full-fat coconut milk

3 cups (400g) hot cooked basmati rice

Chopped cilantro (optional)

Set Instant Pot to sauté and allow to preheat for 2 minutes.
Add oil to pot and swirl gently to coat.
Add onion and garlic; sauté 4 minutes.
Stir in garam masala and cayenne pepper; cook until fragrant, stirring constantly, about 30 seconds.
Drain juice from one can of tomatoes; stir in both cans of tomatoes, plus the chickpeas and salt.
Cover Instant Pot and fasten lid; set steam valve to sealing.
Set to high pressure for 10 minutes (the pot should take 15–20 minutes to come to pressure).
When cooking is finished, quick-release the pressure by turning the steam valve to venting.
Remove the lid and stir in the coconut milk.
Serve the chickpea mixture over rice; garnish with cilantro, if desired.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 82 weeks ago

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