Instant Pot Chana Masala

1 cup dried chickpeas rinsed and soaked in 4 cups water, for at least 8 hours

1 russet potato, diced

2 tbsp olive oil

1 onion, diced

1 tsp dried ginger

¼ teaspoon ground turmeric

1 tsp garlic powder or 2 cloves, minced

2 tbsp Chana Masala Mix, or curry powder of your choosing + ½ tsp garam masala

2 tomatoes, chopped or 1 small can of tomatoes with juice, roughly 1½ cups

Drain the soaked chickpeas, rinse, and set aside.
Using the saute setting, heat the olive oil and cook the onion and potato until translucent, stirring occasionally about 3-5 minutes.
Add the ginger powder, turmeric and garlic and saute until fragrant, about 1 minute.
Add the chana masala mix (or whatever curry powder/spices you are using) and stir for about 30 seconds, until fragrant.
Add the rinsed and drained chickpeas as well as tomatoes and scrape the bottom of the pot to deglaze, and get rid of anything stuck to it.
Add enough water to cover the chickpeas, as well as adding about 1½ inches, stir again.
Cancel the saute function, place the lid, and close the pressure release valve.
Hit the pressure button, and set the time to 15 minutes.
Allow the pressure to release naturally, this should take roughly 15 mins.
Open the Instant Pot after the pin drops.
Serve over rice, with some naan.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m