Instant Pot Chicken Noodle Soup Recipe

This Instant Pot Chicken Noodle Soup is hearty, warm, comforting, and delicious. Beat the winter blues with this easy, homemade Instant Pot chicken noodle soup from scratch.

I know, I know, I am on a soup and curry spree lately. But then can you blame me, the weather is such, and that is what I end up making so frequently in my kitchen! What can I say about this easy chicken noodle soup ? It is one of the most frequently made soups in my Instant Pot. My daughter just loves to eat the cooked shredded chicken as such.

The temperatures have dropped suddenly this week, and warming up with some soup seems like a no-brainer. So I made this instant pot chicken noodle soup for lunch, which we also enjoyed later for dinner. I can barely afford to have leftovers, as I never have enough space to freeze them.

I’ve experimented making this soup in various ways, using just chicken breasts or only thighs, searing it and then adding, cutting the raw chicken into small cubes and cooking it that way.

I find the way I’m sharing today the most convenient. A quick sauté of the veggies, followed by placing the chicken and then the stock, adjust the pressure cooker settings and just walk away for about 30 minutes. When you come back to release the leftover pressure, the aroma of that whiff that hits the air will have your mouth watering right away.

• The best chicken noodle soup recipe made in the Instant Pot
• Spices used in this soup
• The best cut of chicken for this soup
• Best noodles for chicken noodle soup
• How to make Instant Pot chicken noodle soup -Step by step
• Freezing instructions
• You may also enjoy these soup recipes
• Instant Pot Chicken Noodle Soup Recipe

The best chicken noodle soup recipe made in the Instant Pot

I know there are plenty of chicken noodle soup recipes on the web, so what is different in this?

This pressure cooker chicken noodle soup is made with a mirepoix base, a mix of chicken breasts and thighs, plenty of noodles, lots of fresh herbs, and aromatics.

The two ingredients that you won’t find in a regular chicken noodle soup are ginger and turmeric. The addition of ginger totally elevates the flavor of this soup, giving it a very subtle kick that is also good for you.

One of the reasons everyone loves to slurp on this soup is to feel better from minor downs like stomach flu, cold, cough etc. Ginger is a good remedy for an upset stomach, and including it in this soup is one of the best ways of getting some into your system and instantly lifting your mood.

And I am sure everyone is well aware of the amazing benefits of turmeric. So definitely add some to boost the nutritional value of this soup. I’d say my version is pretty much an Asian spin on the classic chicken noodle soup, and it is really delicious!

Spices used in this soup

A good broth flavors up the entire soup along with herbs and aromatics. But if your broth is mediocre the entire soup can fall flat. It is great if you make your own broth, or else pick a good, low-sodium, store-bought one.

Next, for the aromatics, the classic mirepoix (carrots, onions, and celery) is a must for this soup. You can add garlic, ginger, even lemongrass, scallions for a Thai-inspired chicken and noodle soup, or cajun seasoning for a cajun chicken noodle soup.

As for the spices, cayenne pepper, smoked paprika, turmeric, crushed peppercorns, cloves, are pretty basic options.

You may use fresh or dried herbs like thyme, rosemary, sage, parsley, cilantro, etc. Whatever you have at hand is good, you don’t need to make a special trip to the store to buy fresh herbs for one recipe. If you have it, use it.

It is totally up to you to decide what seasonings to put in chicken noodle soup. Taste and adjust as you go along!

The best cut of chicken for this soup

The old fashioned chicken noodle soup recipe calls for the whole chicken. The chicken is then simmered in water until it is cooked through to create a rich broth. The broth is strained and simmered further with mirepoix, and fresh herbs to flavor it even more. The noodles are added and allowed to cook, finally, the shredded chicken is added back to the soup.

However, you don’t really need an entire chicken to make the soup unless of course, you intend making a fresh batch of broth.

Chicken breasts or thighs work perfectly well. I, however, like to do a mix of breasts and thighs because that way you get the richness in the broth from the skin and bones and you have enough shredded chicken that is substantial for the soup.

A mix of bone-in breasts and thighs or even drumsticks are your best bet when it comes to making this chicken noodle soup!

Best noodles for chicken noodle soup

I prefer to use wide egg noodles for chicken noodle soup. This is totally a matter of your own personal preference. Use spaghetti, linguine, orzo, or any other pasta of your choice.

If you are watching your carbs use zoodles instead, the addition of zoodles would definitely make this a healthy chicken noodle soup sans the carbs.

This healing chicken noodle soup will make you feel good instantly. Chicken noodle soup should not be reserved only for days when you feel under the weather. It is also good to enjoy a bowl of comforting chicken noodle soup anytime actually! And after making your own, you may never want to go back to buying those canned soups ever!

How to make Instant Pot chicken noodle soup -Step by step

1.Press the ‘saute’ button, wait until it displays ‘hot’. Add butter, let it melt. Add onions, carrots, celery, sauté for 2-3 minutes, or until the onions are translucent.

2.Add ginger and garlic, sauté until aromatic.

3.Next, add turmeric, salt, and pepper, sauté for another 30 seconds. Add the chopped herbs, and mix well.

4.Place the chicken breasts and thighs over the veggies, pour in the broth, and bay leaves.

5.Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 8-10 minutes. It will take some time for the pressure to build up, after which the timer will start.

6.Once the cooking cycle is complete, let it depressurize for at least 10 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid.

7.Remove the chicken pieces and shred it using a fork or cut into small cubes.

8.Press ‘saute’ button and bring the soup to a boil. Add noodles of choice, let the noodles cook uncovered for 5-6 minutes.

9.Transfer the shredded chicken back to the pot, heat for another 1-2 minutes until chicken is warmed through. Check for seasonings and adjust accordingly. Sprinkle fresh parsley, mix well. Discard the bay leaves before serving.

NOTES

1. If you intend having the soup later, skip adding the noodles to the soup since the noodles will soak up all the broth. Cook the noodles separately, place some cooked noodles in individual serving bowls and ladle the chicken soup.
2. You may add more broth later if you want a more soupy consistency.
3. For stovetop chicken noodle soup : Follow all the steps in a sufficiently big soup pot or dutch oven. After you add the chicken and broth, let the broth come to a boil, then lower the heat, and let it simmer covered for 20 minutes or until the chicken is cooked through.
4. For a different variation try tomato chicken noodle soup : Chop up 2 tomatoes and add in step 3, cook until the tomatoes turn soft. Or add 1, 14-oz can of diced tomatoes along with broth in step 4.
5. Cook time reflects the time taken for pressure built-up which is 20 minutes approx and 10 minutes of natural release, and the actual cook time for sauteeing veggies, cooking the chicken and the noodles.
6. I’ve also tried making this soup with frozen chicken and it works just as well. Pressure cook on high for 12 minutes.

Freezing instructions

You can definitely freeze the soup in freezer-safe containers or freezer bags as per the servings required. However, if you are making a batch of soup with the intention of storing it for later, avoid adding the noodles as they do not hold well when frozen, they will turn mushy. Cook the noodles separately in water or broth and add it to the reheated soup.

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You may also enjoy these soup recipes

• Instant Pot Carrot Ginger Soup
• Pumpkin Soup From Scratch
• Irish Scallop Bisque
• Instant pot tortellini soup with sausage
• Instant Pot bacon corn chowder

Instant Pot Chicken Noodle Soup Recipe

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tp = 5 ml

• 1.5 to 2 lbs chicken, use a mix of breasts and bone-in chicken thighs
• 2 cups chopped onions
• 1 cup diced celery
• 1 cup diced carrots
• 1 tbsp minced garlic
• 2 tsp minced ginger
• 1/2 tsp ground turmeric
• 2 tbsp + 2 tbsp chopped parsley/cilantro leaves
• 2 tsp fresh thyme
• 1/2 tbsp fresh rosemary, chopped
• 1.5 quarts low-sodium chicken broth
• 2 bay leaves
• 1 tsp salt or to taste
• 1/2 tsp freshly cracked black pepper
• 2 cups egg noodles
• 1 tbsp unsalted butter or oil

Instructions

• Press the ‘saute’ button, wait until it displays ‘hot’. Add butter, let it melt. Add onions, carrots, celery, sauté for 2-3 minutes, or until the onions are translucent.
• Add ginger and garlic, sauté until aromatic.
• Next, add turmeric, salt, and pepper, sauté for another 30 seconds. Add the chopped herbs, and mix well.
• Place the chicken breasts and thighs over the veggies, pour in the broth, and bay leaves.
• Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 8-10 minutes. It will take some time for the pressure to build up, after which the timer will start.
• Once the cooking cycle is complete, let it depressurize for at least 10 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid.
• Remove the chicken pieces and shred it using a fork or cut into small cubes.
• Press ‘saute’ button and bring the soup to a boil. Add noodles of choice, let the noodles cook uncovered for 5-6 minutes.
• Transfer the shredded chicken back to the pot, heat for another 1-2 minutes until chicken is warmed through. Check for seasonings and adjust accordingly. Sprinkle fresh parsley, mix well. Discard the bay leaves before serving.

Notes

• If you intend having the soup later, skip adding the noodles to the soup since the noodles will soak up all the broth. Cook the noodles separately, place some cooked noodles in individual serving bowls and ladle the chicken soup.
• You may add more broth later if you want a more soupy consistency.
• For stovetop chicken noodle soup: Follow all the steps in a sufficiently big soup pot or dutch oven. After you add the chicken and broth, let the broth come to a boil, then lower the heat, and let it simmer covered for 20 minutes or until the chicken is cooked through.
• For a different variation try tomato chicken noodle soup : Chop up 2 tomatoes and add in step 3, cook until the tomatoes turn soft. Or add 1, 14-oz can of diced tomatoes along with broth in step 4.
• Cook time reflects the time taken for pressure built-up which is 20 minutes approx and 10 minutes of natural release, and the actual cook time for sauteeing veggies, cooking the chicken and the noodles.

Instant Pot Chicken Noodle Soup Recipe

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tp = 5 ml

• 1.5 to 2 lbs chicken, use a mix of breasts and bone-in chicken thighs
• 2 cups chopped onions
• 1 cup diced celery
• 1 cup diced carrots
• 1 tbsp minced garlic
• 2 tsp minced ginger
• 1/2 tsp ground turmeric
• 2 tbsp + 2 tbsp chopped parsley/cilantro leaves
• 2 tsp fresh thyme
• 1/2 tbsp fresh rosemary, chopped
• 1.5 quarts low-sodium chicken broth
• 2 bay leaves
• 1 tsp salt or to taste
• 1/2 tsp freshly cracked black pepper
• 2 cups egg noodles
• 1 tbsp unsalted butter or oil

Instructions

• Press the ‘saute’ button, wait until it displays ‘hot’. Add butter, let it melt. Add onions, carrots, celery, sauté for 2-3 minutes, or until the onions are translucent.
• Add ginger and garlic, sauté until aromatic.
• Next, add turmeric, salt, and pepper, sauté for another 30 seconds. Add the chopped herbs, and mix well.
• Place the chicken breasts and thighs over the veggies, pour in the broth, and bay leaves.
• Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 8-10 minutes. It will take some time for the pressure to build up, after which the timer will start.
• Once the cooking cycle is complete, let it depressurize for at least 10 minutes, then do a quick release of leftover pressure following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid.
• Remove the chicken pieces and shred it using a fork or cut into small cubes.
• Press ‘saute’ button and bring the soup to a boil. Add noodles of choice, let the noodles cook uncovered for 5-6 minutes.
• Transfer the shredded chicken back to the pot, heat for another 1-2 minutes until chicken is warmed through. Check for seasonings and adjust accordingly. Sprinkle fresh parsley, mix well. Discard the bay leaves before serving.

Notes

• If you intend having the soup later, skip adding the noodles to the soup since the noodles will soak up all the broth. Cook the noodles separately, place some cooked noodles in individual serving bowls and ladle the chicken soup.
• You may add more broth later if you want a more soupy consistency.
• For stovetop chicken noodle soup: Follow all the steps in a sufficiently big soup pot or dutch oven. After you add the chicken and broth, let the broth come to a boil, then lower the heat, and let it simmer covered for 20 minutes or until the chicken is cooked through.
• For a different variation try tomato chicken noodle soup : Chop up 2 tomatoes and add in step 3, cook until the tomatoes turn soft. Or add 1, 14-oz can of diced tomatoes along with broth in step 4.
• Cook time reflects the time taken for pressure built-up which is 20 minutes approx and 10 minutes of natural release, and the actual cook time for sauteeing veggies, cooking the chicken and the noodles.

This Instant pot chana masala | chickpea masala | chole masala recipe is a delicious, and lip-smacking, North Indian chickpea curry. Pairs well with rice, bhatura, naan, kulcha or plain chapathis. Learn how to make this delicious chana curry/chana masala with dried chickpeas, that is vegan and gluten-free. Stove-top pictorial instructions included too!

It seems like the chill is going to last for a few more days, with really rough weather, especially in the Midwest. Stay warm, guys! If you are still looking for some cozy curry recipes to keep you warm, you must definitely try this tasty, Instant Pot chana masala. It is packed with all sorts of flavors from spicy to tangy, perfect with rice or flatbread.

• WHAT IS CHANA MASALA?
• BEFORE I START OFF WITH THE RECIPE I’D LIKE TO DISCUSS TWO THINGS
• DIFFERENCE BETWEEN CHANA MASALA AND CHOLE MASALA
• INSTANT POT CHANA MASALA | PUNJABI CHOLE MASALA
• INSTANT POT CHANA MASALA INGREDIENTS
• FORGOT TO SOAK CHICKPEAS? DON’T WORRY YOU CAN STILL MAKE THIS PRESSURE COOKER CHANA MASALA
• YOU MAY ALSO ENJOY THESE VEGAN INSTANT POT RECIPES
• STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT CHANA MASALA | PUNJABI CHOLE MASALA RECIPE
• HOW TO MAKE INSTANT POT CHANA MASALA RESTAURANT STYLE?
• Instant Pot Chana Masala Recipe | Easy Punjabi Chole Masala

WHAT IS CHANA MASALA?

Chana masala, also known as channa masala, or chole masala is a delicious Indian curry made with chickpeas, cooked in an onion-tomato base, seasoned with spices. Spices differ from region to region throughout India. I’ve explained more on the differences between chana and chole masala below.

BEFORE I START OFF WITH THE RECIPE I’D LIKE TO DISCUSS TWO THINGS

1. Types of chickpeas
2. Chana masala v/s chole masala

TYPES OF CHICKPEAS

So, basically there are quite a few varieties of chickpeas, but these varieties namely Kabuli chana and desi chickpeas are quite popular. The Kabuli variety is larger and has a uniform cream color. This is the kind that is usually found in the canned ones here in the US.

The desi chickpeas, also known as kala chana (black chickpeas) or Bengal gram are grown locally in India, Pakistan and other South Asian countries. They are smaller than the Kabuli variety, have brown skin and a yellowish interior. On further processing of these chickpeas, we get split Bengal gram also known as chana dal, which when ground gives us besan flour.

Here are some recipes using kala chana that I’ve shared earlier,

• Gujarati kala chana curry
• Mangalorean kadle manoli

DIFFERENCE BETWEEN CHANA MASALA AND CHOLE MASALA

Though most folks use both the terms interchangeably, there is a difference in both the dishes.

For one, Punjabi chole masala (pronounced as cho-lay) is spicy and tangy. There are 3 unique ingredients that go into making Punjabi chole masala, i.e. dried amla (Indian gooseberry), anardana seeds (dried pomegranate seeds), and amchur powder (dried mango powder). For me, these 3 ingredients make Punjabi chole what it is!

The amla imparts a dark brown color, whereas the anardana and amchur powder add the required tang to the authentic Punjabi chole recipe . Punjabi chole also referred to as Amritsari Chole is undoubtedly one of the most popular North Indian curries.

This kind of chana masala is popular in a 5-star hotel to the roadside eateries in and around Punjab and New Delhi. It is served with soft and fluffy deep-fried bhatura or kulcha. Chole bhatura is a simple meal that is truly soul-satisfying and extremely delicious with its dark-colored hues and tangy, citrusy notes.

Chana masala, on the other hand, differs regionally throughout the country. There is another popular chana recipe in Northen India, known as Pindi chana masala, a semi-dry chickpea preparation. Come further down towards Western India, for instance in Mumbai, chana masala is prepared in a rich onion-tomato curry, is never brown, rather it is orangish and spicy! In Goa, chana masala is prepared with coconut and spices, and in another way in the Southern part of India. You can check out the recipe of Goan chana masala here .

So, to say the least, there’s nothing like an authentic chana masala recipe, as it is a very broad term to describe the dish since it differs regionally. Nonetheless, today let’s learn an almost authentic North Indian chana masala aka Punjabi chana masala which also happens to be the most popular kind actually!

I say almost, coz I’ve omitted the amla as I couldn’t find it here. So the tea bag is a wonderful substitute, which lends the dark brown color without adding any taste of its own. And before you grimace at the thought of adding tea to a dish like this, let me tell you that the tea adds no flavor to this cholay recipe , they are purely used as the most common substitute in the absence of dried amla. If you aren’t fussy about the brown color, give it a miss!

Now, that I’ve discussed the difference, let’s talk about this delicious pressure cooker chana masala.

INSTANT POT CHANA MASALA | PUNJABI CHOLE MASALA

For years now, I have made chana masala on the stovetop which involves a two-step process, boiling the chickpeas with tea, and preparing the masala base for the curry.

• With the use of the Instant Pot, the recipe is reduced to making it in a single pot, which also makes for easier cleanup.
• Secondly, you don’t need to keep a tab on the number of whistles to cook the chickpeas as you would for a stove top pressure cooker.
• Consistent results everytime once you know the timings for the chickpeas.
• Zero-babysitting. The only thing you are needed to do is to prepare the base of the curry. I do not recommend dumping the ingredients and just walking away for a dish like this. Spend a few minutes on sauteeing the ingredients, it really adds a complex, depth of flavor and you will be rewarded with a thick, delicious tasting vegan chana masala that is going to be nothing short of worthy, restaurant-worthy if I may say so. It is worth your time!
• When the chickpeas are cooked in the Instant Pot, I find the flavor more intense, as all the flavor of those spices gets infused in the chickpeas.

INSTANT POT CHANA MASALA INGREDIENTS

For this easy Indian chickpea curry recipe, you will need

• Dried chickpeas. You may use the canned ones too, cooking time will reduce, that’s all. I always soak the chickpeas overnight. As controversial as this topic is I always do soak beans and legumes. I’ve learnt this practice from my Mom. Besides the fact that soaked chickpeas have a better texture and take less time to cook, it also aids in better digestion.
• Whole spices, kind of optional, use if you have or want to.
• Pureed onions (simply blend chopped onions) or blitz them in the food processor. Besides onions, you will also need chopped tomatoes or tomato puree.
• Chole masala. This is the most important ingredient for the best tasting chana masala. It is a blend of whole spices like. If you have the time to spare, it is worth making your own chole masala, as the freshly roasted and ground spices simply heighten the flavors and add a great depth to the overall dish. I do make the spice mix at home if I have some leisurely time to spare. But I do have a packet of store-bought chole masala to make life easier at times. You can use the commercially available chole masala or chana masala spice mix, both have nearly the same ingredients. However, I always add extra anardana and amchur powder for more zing if using store-bought spice mix.
• Some people like to add tamarind, jaggery to add some more tang or sweetness to the spicy curry. That’s a matter of preference, feel free to adjust to your liking.

FORGOT TO SOAK CHICKPEAS? DON’T WORRY YOU CAN STILL MAKE THIS PRESSURE COOKER CHANA MASALA

Simple increase the cook time to 40 minutes under high pressure followed by a natural pressure release, also use 3 cups of water instead of the 2 cups as mentioned in the recipe.

I love making this Instant Pot Chana Masala once in a fortnight and realized I have yet to share even the stovetop version on the blog. Well better late than never, here it is, and so perfect for this sudden winter chill!! Do try this wonderfully delicious North Indian, Instant Pot chana masala if you haven’t already 🙂

YOU MAY ALSO ENJOY THESE VEGAN INSTANT POT RECIPES

• Carrot Ginger Soup
• Vegan Brown Lentil Coconut Curry

STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT CHANA MASALA | PUNJABI CHOLE MASALA RECIPE

INSTANT POT CHANA MASALA

1.Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.

2.Press the ‘saute’ button, wait until it displays ‘hot’. Add the oil, once it heats up, add in the cumin seeds and whole spices, sauté until they become fragrant.

3.Add in onion paste or finely chopped onion, sauté until they turn golden brown. Add a little salt to help them sweat faster.

4.Add in the ginger garlic paste next, sauté until fragrant.

5.Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.

6.Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, amchur powder, and salt. Sauté the spices for another 30 seconds or until aromatic.

7.Add in the drained chickpeas next along with ginger juliennes and slit green chillies. Mix well with the masala for another minute on medium heat. Add 2 cups of water, tea bags, and mix well.

8.Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 20 minutes. It will take some time for the pressure to build up (about 7 minutes), after which the timer will start.

9.Let it depressurize naturally. Once the float valve (silver pin) drops, open the lid. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins.

10.The curry will be pretty thick at this stage, if not then mash some chickpeas with the back of a ladle for a thicker curry. Press the saute button to normal and sprinkle dry roasted and crushed kasuri methi, mix well. Simmer for another 2-3 minutes. Check for seasonings and adjust accordingly.

11.Sprinkle finely chopped cilantro. Serve hot with bhature, naan, kulcha , or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!

STOVETOP CHANA MASALA

1.Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.

2.Next morning, drain the water. Rinse the chickpeas again, transfer them to a pressure cooker, add baking soda, salt, and tea bags. Pressure cook for about 12 whistles over medium heat, until tender. Once the cooker depressurizes, open and check if the chickpeas are tender if not pressure cook for another 3 whistles. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins. If you do not have a pressure cooker, cook the chickpeas in a regular pot with sufficient water until it is fork tender. Or you can use the canned ones, drain the water, rinse and use.

3.Whilst the chickpeas are getting cooked, you can start preparing the curry. Heat oil in a heavy bottomed kadai, once the oil is hot add in the cumin seeds and whole spices, sauté until they become fragrant.

4.Add in onion paste, sauté until they turn golden brown. Add a little salt to help them sweat faster.

5.Add in the ginger garlic paste next, sauté until fragrant.

6.Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.

7.Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, and amchur powder. Sauté the spices for another 30 seconds or until aromatic.

8.Add in the chickpeas next along with ginger julienne’s, and slit green chillies. Mix well with the masala for another minute on medium heat.

9.Add in the reserved chickpea stock water. Mix well. Bring the curry to a boil. Check for seasonings and adjust salt accordingly. Cover, reduce the heat and let it simmer for 15 minutes for the flavors to mingle & deepen. Stir occasionally in between, for a thicker consistency, mash some chickpeas with the back of the ladle.

11.Sprinkle kasuri methi, mix and simmer for another 2-3 minutes. Check for seasonings an adjust accordingly. Switch off the heat. The curry will thicken as it sits. Serve hot with bhature, naan, kulcha, or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!

NOTES

• For chole recipe without onion garlic : Skip the onion and garlic and follow the rest of the recipe as is.
• Anardana and amchur powder add the required sourness to this chana masala. Even though they are already included in the commercially available chana masala spice mix, I feel it doesn’t add the required zing to this dish. You will find these spices at any Indian store. If not, you can squirt some lemon juice towards the end.
• This instant pot chana masala is fairly spicy, you can reduce the spices as per your preference, start off with maybe about 1/2 tbsp chole or chana masala powder. Increase it from there. You may skip all the other dry spices, but do try and use the chana or chole masala spice mix.
• The use of tea bags is for the brown color, you may skip using it as it does not affect the overall taste.
• If making this chana masala in the instant pot, you may skip using baking soda.
• Sometimes the quality of chickpeas differs. Ideally, 20 minutes is sufficient for soaked chickpeas. If the chickpeas are still hard after 20 minutes in the instant pot, pressure cook on high for another 10 minutes followed by a quick release.

HOW TO MAKE INSTANT POT CHANA MASALA RESTAURANT STYLE?

Instant Pot Chana Masala Recipe | Easy Punjabi Chole Masala

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5ml

• 1 cup dried chickpeas/garbanzo beans
• 2 tea bags
• 1/4 tsp baking soda
• 1.5 tsp salt, or to taste

For the chana masala curry

• Whole spices (2-3 cloves, 1 black cardamom & 2-inch cinnamon), optional
• 1 large onion, pureed or chopped very finely
• 1 cup tomato puree or 2 tomatoes, finely chopped
• 1 tbsp ginger garlic paste
• 2-3 green chillies, slit lengthwise
• 1 inch ginger, julienned
• 2 tbsp chole masala/chana masala spice mix
• 1/2 tsp red chilli powder/cayenne pepper
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tsp anardana powder, optional (refer notes)
• 1 tsp amchur powder, optional (refer notes)
• 1 tsp dry roasted and powdered kasuri methi (dry fenugreek leaves)
• 2-3 tbsp chopped cilantro/coriander leaves
• 3-4 tbsp of oil

Instructions

INSTANT POT CHANA MASALA

• Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.
• Press the ‘saute’ button, wait until it displays ‘hot’. Add the oil, once it heats up, add in the cumin seeds and whole spices, sauté until they become fragrant.
• Add in onion paste, sauté until they turn golden brown. Add a little salt to help them sweat faster.
• Add in the ginger garlic paste next, sauté until fragrant.
• Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.
• Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, amchur powder, and salt. Sauté the spices for another 30 seconds or until aromatic.
• Add in the drained chickpeas next along with ginger juliennes and slit green chillies. Mix well with the masala for another minute on medium heat. Add 2 cups of water, tea bags, and mix well.
• Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 20 minutes. It will take some time (about 7 minutes) for the pressure to build up, after which the timer will start.
• Let it depressurize naturally. Once the float valve (silver pin) drops, open the lid. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins.
• The curry will be pretty thick at this stage, if not then mash some chickpeas with the back of a ladle for a thicker curry. Press the saute button to normal and sprinkle dry roasted and crushed kasuri methi, mix well. Simmer for another 2-3 minutes. Check for seasonings and adjust accordingly.
• Sprinkle finely chopped cilantro. Serve hot with bhature, naan, kulcha, or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!

STOVETOP CHANA MASALA

• Wash the chickpeas 2-3 times under running water. Add 4 cups of water and soak for at least 10 hours.
• Next morning, drain the water. Rinse the chickpeas again, transfer them to a pressure cooker, add baking soda, salt, and tea bags. Pressure cook for about 12 whistles over medium heat, until tender. Once the cooker depressurizes, open and check if the chickpeas are tender if not pressure cook for another 3 whistles. Discard the tea bags, do not squeeze the tea bags, as it will release bitter tannins. If you do not have a pressure cooker, cook the chickpeas in a regular pot with sufficient water until it is fork tender. Or you can use the canned ones, drain the water, rinse and use.
• Whilst the chickpeas are getting cooked, you can start preparing the curry. Heat oil in a heavy bottomed kadai, once the oil is hot add in the cumin seeds and whole spices, sauté until they become fragrant.
• Add in onion paste or finely chopped onion, sauté until they turn golden brown. Add a little salt to help them sweat faster.
• Add in the ginger garlic paste next, sauté until fragrant.
• Add in the tomato puree, sauté until oil begins to ooze from the sides of the pan.
• Add in the chole masala, red chilli powder, cumin powder, anardana powder, turmeric powder, and amchur powder. Sauté the spices for another 30 seconds or until aromatic.
• Add in the chickpeas next along with ginger juliennes, and slit green chillies. Mix well with the masala for another minute on medium heat.
• Add in the reserved chickpea stock water. Mix well. Bring the curry to a boil. Check for seasonings and adjust salt accordingly. Cover, reduce the heat and let it simmer for 15 minutes for the flavors to mingle & deepen. Stir occasionally in between, for a thicker consistency, mash some chickpeas with the back of the ladle.
• Sprinkle kasuri methi, mix and simmer for another 2-3 minutes. Check for seasonings an adjust accordingly. Switch off the heat. The curry will thicken as it sits. Serve hot with bhature, naan, kulcha, or any other flatbread, jeera rice/pilaf along with some pickled onions and lemon wedges!

Notes

• For chole recipe without onion garlic: Skip the onion and garlic and follow the rest of the recipe as is. Homemade chana masala spice mix:
• Anardana and amchur powder add the required sourness to this chana masala. Even though they are already included in the commercially available chana masala spice mix, I feel it doesn’t add the required zing to this dish. You will find these spices at any Indian store. If not, you can squirt some lemon juice towards the end.
• This instant pot chana masala is fairly spicy, you can reduce the spices as per your preference, start off with maybe about 1/2 tbsp chole or chana masala powder. Increase it from there. You may skip all the other dry spices, but do try and use the chana or chole masala spice mix.
• The use of tea bags is for the brown color, you may skip using it as it does not affect the overall taste.
• If making this chana masala in the instant pot, you may skip using baking soda.
• Sometimes the quality of chickpeas differs. Ideally, 20 minutes is sufficient for soaked chickpeas. If the chickpeas are still hard after 20 minutes in the instant pot, pressure cook on high for another 10 minutes followed by a quick release.

I hope you enjoyed this easy Instant Pot chana masala recipe. I would love to hear from you if you happen to try it out! Feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Regards,

Freda