If you have been following my blog, you would know that I have fallen in love with my Instant Pot. I am now always looking for ways to use this amazing appliance without having to turn my stove on. Last night I decided to cook Channa Masala in my Instant Pot with a recipe which is a fusion of simple ingredients. I turned on the Instant Pot and headed to bed. Woke up to perfectly cooked and yummy Channa Masala! Served them with store-bought Puris.

You can read my review on the Instant Pot here.

You can make this recipe at anytime. I simply started it the night before, so as to wakeup to these yummy Channa Masala.

Overnight Channa Masala
Overnight Channa Masala


Channa- Chick peas : 1 Cup

Fried Onions: 1/2 cup

Shan Chana Masala : 3 TBSP

Cooking oil: 1/2 -1 cup (I prefer only 1/2 cup- You can add the whole 1 cup if you like the oily topping)

Water: 4 cups


This is the beauty of the recipe. That there are hardly any steps!

  1. Start by washing the chickpeas and add it in the Instant Pot. Top it with the onions, spice, water and oil.
  2. Mix well.
  3. Start the Instant Pot on ‘Beans’ setting for 40 minutes. If you do not have this setting, simply put the Instant Pot on High Pressure for 40 minutes.
  4. Once done, let it cool and release pressure on its own.
  5. Open and stir. If you prefer a thicker Channa Masala, turn on the Instant Pot to dry it a bit. For us, it was perfect as is.
  6. Serve topped with green chillies and chopped Dhania.


I used store bough fried onions, which were non-coated. You may choose to make them yourself. In that case, use a medium onion.

I did not pre-soak the chickpeas. If you decide to do soak them, then reduce the cooking time by 15 minutes.

Let me know if you try this recipe 🙂

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