Name: Instant Pot® Chana Masala
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Brown basmati rice - 1 cup; Cumin seeds - 2 teaspoons; Amchur (dried mango powder) - 1 teaspoon; Ground coriander - 1 teaspoon; Garam masala - 1 teaspoon; Paprika - 1 teaspoon; Ground turmeric - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Cayenne pepper - ½ teaspoon; Dried chickpeas - 1 cup; Water - 2 cups; Olive oil - 1 tablespoon; Onion, diced - 1; Carrot, diced - 1; Bay leaf - 1; Garlic, minced - 1 clove; Fresh ginger root, minced - 1 (1 inch) piece; Green Thai chile, minced (Optional) - 1; Roma tomatoes, diced - 3; Tomato paste - 2 tablespoons; Water - 1 ¼ cups; Cilantro, chopped - ½ cup

Ingredients for - Instant Pot® Chana Masala

1. Brown basmati rice 1 cup

2. Cumin seeds 2 teaspoons

3. Amchur (dried mango powder) 1 teaspoon

4. Ground coriander 1 teaspoon

5. Garam masala 1 teaspoon

6. Paprika 1 teaspoon

7. Ground turmeric 1 teaspoon

8. Freshly ground black pepper ½ teaspoon

9. Cayenne pepper ½ teaspoon

10. Dried chickpeas 1 cup

11. Water 2 cups

12. Olive oil 1 tablespoon

13. Onion, diced 1

14. Carrot, diced 1

15. Bay leaf 1

16. Garlic, minced 1 clove

17. Fresh ginger root, minced 1 (1 inch) piece

18. Green Thai chile, minced (Optional) 1

19. Roma tomatoes, diced 3

20. Tomato paste 2 tablespoons

21. Water 1 ¼ cups

22. Cilantro, chopped ½ cup

How to cook deliciously - Instant Pot® Chana Masala

1 . Stage

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.

2 . Stage

Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.

7 . Stage

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.

8 . Stage

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.

9 . Stage

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.

10 . Stage

Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.