Recipes Soups, Stews and Chili Recipes Stews Instant Pot® Chana Masala Be the first to rate & review! 2 Photos Savory vegan chickpea stew with Indian flavors. Cooking the rice inside in a "pot-in-pot" method gives you a complete meal without dirtying up the kitchen. Submitted by Buckwheat Queen Published on April 3, 2020 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 1 hr 5 mins Additional Time: 30 mins Total Time: 2 hrs 5 mins Servings: 5 Yield: 5 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 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 Directions Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside. Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside. Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid. Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid; saute until fragrant, about 1 minute. Cancel Saute function. Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside. Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully lift out the rice; fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed. Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro. I Made It Print Nutrition Facts (per serving) 228 Calories 5g Fat 42g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 228 % Daily Value * Total Fat 5g 7% Saturated Fat 1g 3% Sodium 29mg 1% Total Carbohydrate 42g 15% Dietary Fiber 6g 22% Total Sugars 6g Protein 7g 13% Vitamin C 10mg 11% Calcium 54mg 4% Iron 3mg 17% Potassium 338mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.