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Easy Instant Pot Chickpea & Chicken Masala

This Easy Instant Pot Chickpea & Chicken Masala is so easy to prepare in the Instant Pot that you can even make it on a busy weeknight.
5 from 2 votes
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Course: dinner, lunch, Lunchbox
Cuisine: Indian
Keyword: chana masala, chicken tikka masala, garam masala, indian food, Instant pot chicken curry, instant pot curry
Prep Time: 15 minutes
Cook Time: 10 minutes
Chickpea Soaking Time: 1 day
Servings: 6 people
Calories: 591kcal
Author: Carol Pecora

Equipment

Ingredients  

  • 1 kg chicken 4 chicken breasts
  • 3 cups chickpeas soaked
  • 2 tbsp olive oil
  • 2 tbsp butter unsalted
  • 1/2 lemon juice
  • 400 ml diced tomatoes 1 can
  • 400 ml coconut milk 1 can
  • 2 tsp paprika
  • 1.5 tbsp masala
  • 1 tbsp curry powder
  • 1 onion medium
  • 4 garlic cloves minced
  • 2 cups spinach optional
  • 1 tsp salt if serving to babies <12m old, leave this as the last step after separating baby's portion.

Instructions

Prepping:

  • Soak the dried chickpeas (garbanzo beans) in water overnight (if using canned, see recipe notes).
  •  Mix the spices (masala, curry and paprika).
  • Cut the chicken into bite-sized cubes, add the lemon juice and ½ of the mixed spices. Toss to coat. 
  • Mince the garlic finely. 
  • Dice the onion. You may use a food processor or chopper to speed up this process. 

Cooking:

  • Set the instant pot (electric pressure cooker) to sauté function.
  • Heat 1 tbsp olive oil and 1 tbsp butter.
  • Once the oil mixture is very hot, add chicken in batches and cook (it takes about three batches). Do not overcrowd the pan.
  • Remove the chicken to a clean plate and set aside. 
  • Add the remaining 1 tbsp olive oil and 1 tbsp butter.
  • Sauté the garlic and onions.
  • Add the remaining ½ of the spice mix, and cook until fragrant and the onions translucent.
  • Add back chicken and all the remaining ingredients and stir, removing any bits stuck to the bottom of the pot.
  • Close the lid, press the cancel button, and change to high-pressure cooking.
  • Set to “poultry” mode and cook for about 15 minutes.
  • Wait for a natural pressure release (preferred method) or do a quick release.
  • Add the spinach, stir, and let it wilt for about 2-3 minutes.
  • Remove the portion for the baby (if less than 12m old), then season with salt to taste for the rest of the family.

Notes

  • It is important to heat the oil and butter before adding the chicken in small batches. This will ensure you get a nice golden crust on the chicken pieces. If you overcrowd the pan, the chicken cooks and releases much water.
  • If not cooking for babies under 12m, add the salt to the spices before seasoning the chicken.
  • If using cooked canned chickpeas, you will rinse and add them in the last step with the spinach.

Nutrition

Nutrition Facts
Easy Instant Pot Chickpea & Chicken Masala
Amount per Serving
Calories
591
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
117
mg
39
%
Sodium
 
257
mg
11
%
Potassium
 
1295
mg
37
%
Carbohydrates
 
34
g
11
%
Fiber
 
10
g
42
%
Sugar
 
9
g
10
%
Protein
 
46
g
92
%
Vitamin A
 
1546
IU
31
%
Vitamin C
 
21
mg
25
%
Calcium
 
108
mg
11
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!