Active time: 8 minutes Total time: 45 minutes
A pressure cooker quickly transforms canned chickpeas, infusing them with Indian flavors and turning their texture from firm to irresistibly creamy. The vegan dinner gets the right amount of sauciness by draining one can of tomatoes and leaving one can undrained, plus tons of flavor from a finishing splash of canned full-fat coconut milk. To keep things quick and easy, pick up precooked rice — either frozen or in a shelf-stable pouch.
Instant Pot Chickpea Tikka Masala
- 1 tablespoon canola oil
- 1 cup (124g) onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon garam masala
- 1/4 teaspoon cayenne pepper
- 2 14.5-ounce (411g) cans no-salt-added diced tomatoes, one can drained of liquid
- 2 15-ounce (425g) cans low-sodium chickpeas, rinsed and drained
- 1 teaspoon kosher salt
- 1 cup (235ml) canned full-fat coconut milk
- 3 cups (400g) hot cooked basmati rice
- Chopped cilantro (optional)
Set Instant Pot to sauté and allow to preheat for 2 minutes. Add oil to pot and swirl gently to coat. Add onion and garlic; sauté 4 minutes. Stir in garam masala and cayenne pepper; cook until fragrant, stirring constantly, about 30 seconds.
Drain juice from one can of tomatoes; stir in both cans of tomatoes, plus the chickpeas and salt. Cover Instant Pot and fasten lid; set steam valve to sealing. Set to high pressure for 10 minutes (the pot should take 15–20 minutes to come to pressure).
When cooking is finished, quick-release the pressure by turning the steam valve to venting. Remove the lid and stir in the coconut milk. Serve the chickpea mixture over rice; garnish with cilantro, if desired.
Serves: 6 | Serving Size: 1/2 cup rice and about 1 cup chickpea mixture
Nutrition (per serving): Calories: 317; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 685mg; Carbohydrate: 60g; Dietary Fiber: 10g; Sugar: 6g; Protein 11g
Nutrition Bonus: Potassium: 366mg; Iron: 20%; Vitamin A: 10%; Vitamin C: 23%; Calcium: 14%