Quick Chana Masala in the Instant Pot®

Ingredients

• 1 cup brown basmati rice
• Spice Mix:
• 2 teaspoons cumin seeds
• 1 teaspoon amchur (dried mango powder)
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• ½ teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper
• 1 cup dried chickpeas
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 bay leaf
• 1 clove garlic, minced
• 1 (1 inch) piece fresh ginger root, minced
• 1 green Thai chile, minced (Optional)
• 3 Roma tomatoes, diced
• 2 tablespoons tomato paste
• 1 ¼ cups water
• ½ cup cilantro, chopped

Step 1

Rins the rice well in cold water, then pop it into a small oven-safe dish that fits inside your Instant Pot. Cover it with water and set it aside for now. Next, mix together all the spices—cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and cayenne—in a small bowl and set that aside too.

Step 2

Add the chickpeas to the Instant Pot and pour in 2 cups of cold water. Lock the lid in place and set it to cook on high pressure for 10 minutes. It’ll take about 10 to 15 minutes for the pressure to build up. Once the cooking is done, let the pressure release naturally for 10 minutes, then carefully do a quick release to let out any remaining steam. Open the lid, scoop out the chickpeas, and save the cooking liquid.

Step 3

Turn on the sauté function and heat some oil in the pot. Toss in the onion, carrot, and bay leaf, cooking and stirring until the onion turns soft and translucent—about 5 minutes. Stir in the spice mix, garlic, ginger, Thai chili, and a splash (about 1/4 cup) of that reserved chickpea water. Cook everything for another minute until it smells amazing, then turn off the sauté.

Step 4

Put the chickpeas back in along with the rest of the cooking liquid, diced tomatoes, and tomato paste. Place a trivet inside the pot. Drain the rice and pour fresh water over it in the dish. Set the dish on the trivet, lock the lid again, and cook on high pressure for 25 minutes. It’ll take another 10 to 15 minutes to pressurize. When it’s done, let the pressure release naturally for 10 minutes before finishing with a quick release.

Step 5

Carefully lift out the rice dish and fluff the rice with a fork. Remove the trivet and bay leaf from the pot. Use an immersion blender to pulse a small portion of the chickpeas a couple of times until you get a creamy texture. Serve the chickpea mixture and rice side by side on plates and sprinkle with fresh cilantro for a bright finish.