Simple Way to Instant Pot Chickpea Curry Spinach Chana Masala

Instant Pot&Reg; Chickpeas

I serve instant pot chana masala over rice with warm naan.

Recipe Summary Instant Pot&Reg; Chickpeas

Instead of buying canned chickpeas, I use my pressure cooker to cook them from dry. I don't need to soak them ahead of time, and I can keep the fresh cooking liquid for different uses (like subbing for chicken broth!) If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.

Ingredients | Instant Pot Chickpea Curry Spinach Chana Masala

1 cup dry chickpeas (garbanzo beans)

Directions

Pour chickpeas into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 36 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain chickpeas and let cool.

Cook time can range from 35 to 40 minutes. Choose the shorter time if the chickpeas will be going into soup (since they will keep cooking). Choose the longer time if the chickpeas are going into finished dishes like salads.

Cooked beans freeze well! Pour cooled beans into an airtight container with some of the cooking liquid. Leave room at the top for expansion; cover with the lid and freeze. Or pour into a heavy-duty zip-top bag with some of the cooking liquid. Seal and place on a plate to freeze flat. Once frozen, the flat bags are easier to store.

Info | Instant Pot Chickpea Curry Spinach Chana Masala

prep: 5 mins cook: 50 mins additional: 10 mins total: 1 hr 5 mins Servings: 5 Yield: cups

TAG : Instant Pot&Reg; Chickpeas

Side Dish, Beans and Peas,