Pressure Cooker Chickpea Tikka Masala

Name: Pressure Cooker Chickpea Tikka Masala
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cans chickpeas (15 oz), drained, rinsed; 2 tbsp unsalted butter; 1 large yellow onion, finely diced; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/4 tsp cayenne pepper; 2 cups canned crushed tomatoes; 1/2 cup heavy cream (or full-fat coconut cream); 1 tsp kosher salt; 1/4 cup fresh cilantro, chopped; 2 cups cooked basmati rice (for serving)

Tender chickpeas simmered in a rich, aromatic tomato-cream sauce fragrant with garam masala, ginger, and fenugreek. This pressure cooker version delivers authentic depth of flavor in under 30 minutes of active time.

45 minEasyServes 4380 cal/serving

IndianDinnerPressure CookerVegetarianHigh FiberPork-Free

Ingredients

2 cans chickpeas (15 oz), drained, rinsed
2 tbsp unsalted butter
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tsp fresh ginger, grated
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
2 cups canned crushed tomatoes
1/2 cup heavy cream (or full-fat coconut cream)
1 tsp kosher salt
1/4 cup fresh cilantro, chopped
2 cups cooked basmati rice (for serving)

Instructions

1

Set the pressure cooker to Saute mode. Melt 2 tbsp unsalted butter in the pot. Add 1 large finely diced yellow onion and cook, stirring, until softened and golden, about 5 minutes.
2

Add 4 minced garlic cloves and 1 tsp grated fresh ginger and cook for 1 minute until fragrant. Add 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Stir for 30 seconds to toast the spices.
3

Pour in 2 cups canned crushed tomatoes and stir to combine, scraping up any browned bits. Add the 2 cans drained, rinsed chickpeas (15 oz) and 1 tsp kosher salt and stir well.
4

Secure the lid and pressure cook on High for 5 minutes. Quick-release the pressure when done.
5

Stir in 1/2 cup heavy cream (or full-fat coconut cream) and switch back to Saute mode. Simmer uncovered for 3-4 minutes, stirring often, until the sauce thickens slightly. Taste and adjust seasoning.
6

Serve the tikka masala over 2 cups cooked basmati rice (for serving) and garnish with 1/4 cup chopped fresh cilantro.

Questions

Can I make Pressure Cooker Chickpea Tikka Masala dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Pressure Cooker Chickpea Tikka Masala keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Chickpea Tikka Masala?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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