Easy Instant Pot Chana Masala {Chickpea Curry}

🧂 Ingredients

• 1 tbsp coconut oil
• 2 yellow onions, diced
• 2 cloves garlic, minced
• 1 tbsp fresh minced ginger
• 3 cups chickpeas, rinsed and drained
• 1 tbsp brown sugar
• 1 tbsp garam masala
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp salt
• 1 (796mL) can diced tomatoes
• 1 (796mL) can crushed tomatoes
• 1 cup vegetable broth
• 1 tbsp lemon juice
• 4 cups baby spinach
• Naan, to serve
• Cilantro, to serve
• 1 cup basmati rice
• 1 1/4 cups water
• 1 tsp butter
• 1 pinch salt

Instructions

• 1 Add all ingredients to Instant Pot in the order in which they are listed, except
  for spinach, naan and cilantro. Place lid on Instant Pot and make sure valve is
  set to seal.
• 2 Press the pressure cook button and set to high, then cook for 2 minutes. Instant
  Pot will take about 10 minutes to come to pressure then pressure cook the 2
  minutes.
• 3 Meanwhile, cook rice in a rice cooker and heat naan if serving in the oven or
  microwave.
• 4 Do a quick release of the pressure by flicking the switch at the top with a
  spoon, then open lid when pressure gauge has dropped and lid opens easily. Stir
  in lemon juice and baby spinach. Serve over basmati rice and with cilantro and
  naan (if serving) and enjoy!

Nutrition Info