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A bowl of desi chickpeas (Desi Chana) with an Instant Pot in the background

Instant Pot Masala Desi Chickpeas (Masala Desi Chana)

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5 from 1 review

  • Author: Mike Vrobel
  • Total Time: 2 hours
  • Yield: 6 cups cooked beans 1x


Instant Pot Masala Desi Chickpeas (Masala Desi Chana). Pressure cooker brown chickpeas, with a hint of garam masala


  • 1 pound Desi Chickpeas, sorted and rinsed
  • 8 cups of water (for soaking)
  • 1 tablespoon fine sea salt (or 2 teaspoons table salt) for soaking water
  • 1 tablespoon butter
  • 1½ teaspoons garam masala powder
  • 5 cups water
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking soda (optional)


  1. Sort and rinse the beans: Spread the beans out on a rimmed baking sheet and discard any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
  2. Soak the beans overnight: Cover the beans with the 8 cups of water and add the 1 tablespoon of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking liquid.
  3. OR Pressure Quick Soak the beans for 1 minute with a 30 minute rest: Put the beans, 8 cups of water, and 1 tablespoon of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot for 1 minute), then let the beans sit for 30 minutes. Quick release any remaining pressure, drain the beans, and discard the soaking liquid. Wipe out the pot before continuing.
  4. Toast the spices: In an Instant Pot, melt 1 tablespoon of butter over sauté mode adjusted to medium (medium heat in a stovetop PC). Stir the garam masala into the butter and toast for 1 minute. Stir in the beans, then pour in the water, and stir in 1 teaspoon salt and ½ teaspoon baking soda.
  5. Pressure Cook for 25 minutes with a 15 minute Natural Release: Lock the lid and pressure cook at high pressure for 25 minutes (Use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 22 minutes if using a stovetop pressure cooker. Let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.
  6. Serve: Carefully remove the lid – tilt it away from you to avoid the hot steam. Serve the beans immediately, or store them in their cooking liquid in 2 cup containers, up to 3 days in the refrigerator, or for 6 months frozen.
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Indian