Instant Pot Chickpea Curry

This instant pot Chickpea Curry recipe is so flavorful, and it’s a quick and easy weeknight meal that is warming and satisfying.

Make the most outrageously delicious Punjabi style Chana Masala at home with simple ingredients, chickpeas, tomato, garlic, and aromatic spices.

As a Jamaican, where our cuisine has lots of Indian influences, I absolutely love a good Indian curry recipe. This chana masala is no exception!

Recipe Credit: Healthier Steps

Nutrition Facts

  • Servings 4
  • Energy 119 kcal
  • Fat 7 g
  • Protein 20 g
  • Carbs 52 g

Recipe Allergies


  • 1.In a bowl, combine the chickpeas and 2 cups of warm water, and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside.
  • 2.Select the high Sauté setting on the Instant Pot and heat up the oil. Add the cumin seeds directly to the hot oil at the bottom edges of the pot, and cook until they start to sizzle, for about 1 minute.
  • 3.Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid (or another non-locking lid that fits) to speed up the process.
  • 4.Add the ginger and garlic, and sauté until aromatic, about 1 minute. Add the coriander, salt, chili powder, turmeric, and chickpeas, and pour in the remaining 1 1/2 cups of water. Stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
  • 5.Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 35 minutes at high pressure.
  • 6.Let the pressure release naturally; this will take around 10-20 minutes. Open the pot and stir in the garam masala. Select the high Sauté setting and cook until the tomatoes soften, about 5 minutes. Press the cancel button to turn off the Instant Pot. Ladle into bowls, sprinkle with cilantro, and serve.

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  • 1 cup dried chickpeas
  • 3 1/2 cups water, divided
  • 2 tablespoons vegetable oil, (I used coconut oil)
  • 1 teaspoon cumin seeds
  • 1 yellow onion, finely diced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon minced garlic
  • 1 tablespoon ground coriander
  • 2 teaspoons Kosher salt
  • 1-2 teaspoon Kashmiri red chili powder, or another mild red chili powder (see notes)
  • 1/4 teaspoon ground turmeric
  • 2 plum tomatoes, cored and finely diced
  • 1/4 teaspoon garam masala
  • 1/2 cup fresh cilantro leaves, chopped