Instant Pot Chickpea Curry with Basmati Rice

Once you see how easy it is to make Instant Pot Chickpea Curry (Chana Masala) at home, you’ll never need to order it at a restaurant again. The dish is fragrant, made with basic pantry ingredients, and comes in a rich, coconut-based sauce that is perfect for serving over rice or for soaking up with pieces of warm naan.

Oh hello. Don’t mind us. We’re just over here making a delicious, inexpensive, gluten-free, vegetarian dinner in one pan. In about 15 minutes. Rich, creamy chickpea curry made at home in the Instant Pot (the recipe includes stovetop instructions too!) will have you thinking twice before ever hitting up Postmates for Indian take-out again.

If you like Indian food but are intimidated to make it at home, OR if you’re trying to convert someone who is on the fence about it, this is the dish for you. Made with a base of chickpeas, it’s sometimes called Chana Masala on Indian menus. It can be made without any spice and is still super comforting and full of flavor.

Chickpea curry comes together so fast that it’s made for weeknights, but it’s also freezer-friendly if you want to make a big batch and save it for last-minute meals.

Ingredients

• Butter – Traditionally, Indian food uses clarified butter (ghee). It’s now relatively easy to find ghee at many grocery stores, so if it’s something you have definitely use it. Regular butter also works just fine.
• Aromatics – Onions, garlic, and fresh ginger provide the foundation of flavor in the dish. If you’re missing one of these, it’s not a deal-breaker, but you’ll get the most flavor if you use all three. 
• Tomato Paste – This adds a bright color, umami flavor, and a creamy texture to the rich curry sauce.
• Mild Yellow Curry Powder – Be sure to get a yellow curry powder that is labeled mild. Some can be very spicy!
• Garam Masala – This is a blend of spices used in Indian cooking and it adds a lot of flavor to the dish. It’s a good spice to have on hand because you can use it on its own to flavor meat, protein, or even stirred into yogurt with some lemon juice for a great dip or Indian-spiced topping. 
• Red Pepper Flakes – Skip this or reduce the amount if you want to reduce the spice.
• Coconut Milk – Use regular (not light) coconut milk. It has a much creamier texture and more rich flavor than light coconut milk. 
• Chickpeas – You’ll need two cans of chickpeas (sometimes labeled “garbanzo beans”). Be sure to drain them and rinse them under cool water before using them.
• Lime Juice – Don’t skip the squeeze of fresh lime juice added at the end of the dish. It adds a great fresh citrus flavor which balances the richness of the curry.

Cooking Basmati Rice and Curry Together in the Instant Pot

The Instant Pot truly makes for a one pan meal if you’re cooking curry and basmati rice at the same time. Prepare the curry for cooking in the bowl of the Instant Pot. Combine basmati rice with water (at a ratio of 1:1) in a pressure cooker-approved bowl, elevated above the curry on a metal rack. Lock the lid and cook on high pressure for 6 minutes. The curry and rice will finish at the same time.

Possible Variations

Sub Chicken – Use cubed chicken breast in place of the chickpeas.

Sub Cauliflower – For a lighter plant-based version, use cauliflower florets instead of the chickpeas.

Add Vegetables – Want to boost this meal with vegetables in the curry? Add chopped broccoli, carrots, bell peppers, or cauliflower at the same time as you add the chickpeas.

Freeze This Meal

To freeze this meal, store the chickpea curry and rice in separate, airtight containers. Freeze for up to 6 months.

Print the recipe below for a label with reheating instructions. Just tape it to the top of the meal before you freeze it. 

How to Deliver This Meal To Someone Else

If you’re looking for a vegetarian or gluten-free meal to deliver to someone else, this would be a great one. It is easy for someone to enjoy it right away or freeze it to have later. 

Deliver with:

• Plain yogurt
• Naan (I love Stonefire brand, but occasionally attempt to make it myself)

Don’t forget to print the recipe below for a recipe label / reheating instructions that can be attached to the top of the meal!

Favorite Tools

• Instant Pot – I use this 6 quart version. I love this thing.
• Pressure Cooker Rack – This set of pressure cooker racks is really useful for a variety of Instant Pot recipes, but it’s great for meals like this – when you want to cook something in the base of the Instant Pot and cook a rice or grain on top. You can also use it to elevate a steamer basket and cook vegetables on top of another dish. It makes for the ultimate one pot meal.
• Anchor 3-Piece Glass Mixing Bowls – I’ve had the same set of these glass bowls for over a decade and use them daily. Glass bowls like these are safe to use in the Instant Pot, but anything that is approved to be used under pressure will work.

Here’s June who just wanted to say hi! She’s thinking really hard about taking those first steps, but we’re not quite there yet.

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