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    Home » Beans and Lentils

    Instant Pot Chana Saag with Pot in Pot Rice

    Published: Feb 23, 2022 · Modified: Mar 12, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 71 Comments

    3120 shares
    Jump to Recipe

    Chana Saag is a vegetarian chickpea curry cooked with greens in a tangy onion-tomato-based sauce that is perfectly spiced with turmeric, cumin seeds, and garam masala. In this Instant Pot recipe, I am also sharing how to cook pot-in-pot rice along with chickpeas. A perfect weeknight gluten-free meal that can be easily made vegan!

    Chickpeas with spinach served with jeera rice

    Original recipe published in April 2017 is updated with new photos, a video, and tips.

    Cooked in under 30 minutes, using a few basic ingredients, this Instant Pot Chana Saag is packed with protein, fiber, vitamins, and minerals. A sprinkle of homemade garam masala gives perfect warmth to this dish and the tangy flavors from dry mango powder round up the flavors really well.

    In addition to the restaurant-style Chana Masala, this chana saag dish is a staple for weeknight meals and also a good make-ahead dish for pot lucks and dinner parties.

    Jump to:
    • Why I love making Chana Saag in the Instant Pot
    • What is Saag
    • Ingredients for Chana Saag
    • Easy steps to make Instant Pot Chana Saag
    • How to serve Chana Saag
    • Substitutes and Variations
    • Storing
    • More Indian vegetarian recipes You'll Love
    • Recipe

    Since I started cooking in the Instant Pot, I am attempting many of my stove-top dishes in it. I love that classic Indian vegetarian dishes such as Spinach Daal, Dum Aloo, and Palak Paneer that are so quick and effortless in the Instant Pot. And now I am excited to share my stove-top Chana Saag recipe Using the Instant Pot!

    chana saag served in a white bowl with rice, pickled onions and lime wedge

    Why I love making Chana Saag in the Instant Pot

    ✔️ Hands-free recipe that is ready in 30 minutes
    ✔️ You can make it with canned or dried chickpeas by simply increasing the cooking time
    ✔️ Make pot-in-pot rice at the same time for a complete meal

    What is Saag

    Saag refers to leafy green vegetables like mustard greens, collard greens, and spinach. Since spinach is more readily available, that is my go-to green for this recipe. But you can also use other leafy greens such as mustard greens, beet leaves, swiss chard, or kale.

    Ingredients for Chana Saag

    Here are some of the main ingredients you will need for this recipe:

    • Chickpeas - I am using canned chickpeas in this recipe but you can use dry chickpeas instead. Please see my notes in the recipe card below for tips on using dried chickpeas.
    • Greens - I love to add boxed baby spinach but you can also use kale, mustard greens, or a mix.
    • Tomatoes - Diced fresh tomatoes or canned tomatoes with liquids work well.
    • Ginger and Garlic Paste - I prefer using homemade ginger and garlic paste but storebought ones work equally well too.
    • Spices - Garam Masala, Mild Kashmiri Red Chili, and Turmeric are all that you will need. If you do not have dry mango powder, simply squeeze some fresh lemon in the end.
    Ingredients to make chana saag
    Ingredients to make chana masala

    Easy steps to make Instant Pot Chana Saag

    • Set the Instant Pot to Saute mode and add ghee and onions. Cook for 2 minutes or until the onions become translucent. Add ginger, garlic, ground cumin, turmeric, red chili powder, and salt. (photos 1 - 2)
    • Stir the spices. Add tomatoes and chickpeas (photos 3 - 4)
    photos one through four showing sauteeing of aromatics and spices in Instant Pot
    • Add chickpeas, and water, and mix well (photos 5 - 6)
    • Place a tall trivet. Add 1 cup basmati rice, 1.5 cups water, and 1 teaspoon salt to a stainless steel pot. You can also add ½ teaspoon of cumin seeds and 1 bay leaf. Place a tall trivet in the Instant Pot and place the rice pot over it (photos 7 - 8).
    photos five through eight showing masala chickpeas cooked in instant pot
    • Carefully take out the rice pot and the trivet. Add amchur powder(or lemon juice) & garam masala (photos 9 - 10).
    • Add spinach and set the Instant Pot to saute mode. Cook for 2 minutes or just until the spinach starts to cook down. Turn the Instant Pot off to avoid overcooking the spinach (photos 11 - 12).
    photos nine through twelve showing how to cook curried chickpeas and rice in Instant Pot

    How to serve Chana Saag

    Serve with roti, homemade parathas or fluffy warm pita bread. For gluten-free options, serve with basmati rice or brown rice. Cooling beetroot raita pairs really well with the spicy flavors of this curry. And don’t forget to make the refreshing mango lassi that the kids and adults will love!

    chana saag in an Instant Pot

    Substitutes and Variations

    • I love to cook pot- in-pot rice along with chana saag when using canned chickpeas. The cook time for canned chickpeas and rice is the same making it a great option for a whole meal. Add 1 cup basmati rice, 1.5 cups of water, and 1 teaspoon of salt to a stainless steel pot and place over the tall trivet
    • Prefer using dry chickpeas? Go ahead and soak them in water overnight. When cooking add an extra half a cup of water and increase the pressure cooking time to 25 minutes followed by a 10-minute natural pressure release. You can make pot-in-pot brown rice when using soaked chickpeas as they have a similar cook time to brown rice. Add 1 cup brown rice, and 1.5 cups of water to a stainless steel pot, and place over the tall trivet
    • To make Vegan Chana Saag, simply substitute ghee with neutral cooking oil
    • Substitute spinach with your favorite greens like finely chopped kale, swiss chard, or beet leaves

    Storing

    Chana saag can be refrigerated for 5 days making it a perfect make ahead curry. For longer shelf life, freeze it. To reheat simply allow it to thaw and then reheat it in the microwave or stovetop in a pan. 

    chana saag served in a white bowl with rice, pickled onions and lime wedge

    More Indian vegetarian recipes You'll Love

    • Daal Makhani – Copy cat Madras Lentils Recipe
    • Spinach Dal & Rice – Creamy lentils with rice cooked pot in pot
    • Chana Masala – A classic restaurant fav dish
    • Curried Black-eyed peas – Easy Instant Pot Recipe
    • Creamy Dill Lentils – Best way to enjoy dill with lots of garlic

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Chana Saag served with rice and pickled onions
    Print Recipe Pin Recipe Save Saved!
    4.58 from 66 votes

    Instant Pot Chana Saag

    A Vegan, chickpeas, and spinach dish cooked in onion, tomato-based tangy sauce and spiced with turmeric, cumin, and garam masala.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Entree
    Cuisine: Indian
    Servings: 3
    Calories: 73kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker
    • Stainless steel pot
    • Tall Trivet

    Ingredients

    • 1 15 oz canned chickpeas rinsed and drained, **
    • 1 tablespoon ghee or oil for vegan
    • 1 small yellow onion finely diced
    • 1 teaspoon ginger grated
    • 2 cloves garlic minced
    • 1 teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • 1 teaspoon kashmiri red chilli powder or paprika
    • 1 teaspoon kosher salt
    • 1 medium tomato diced
    • ⅓ cup water **
    • ½ teaspoon garam masala
    • ½ teaspoon aamchoor powder dry mango powder or 1 tablespoon lemon juice
    • 4-6 cups fresh baby spinach chopped

    Pot in Pot Rice (Optional) **

    • 1 cup Basmati Rice rinsed and drained
    • 1½ cups water
    • 1 teaspoon kosher salt
    • 1 teaspoon cumin seeds
    • 1 bay leaf

    Instructions

    • Turn Instant Pot to saute mode and heat ghee. Add onions and mix well. Cook for 2 minutes with a glass lid on.
    • Add ginger, garlic, cumin powder, turmeric, red chili powder, and salt. Mix well.
    • Add tomatoes and mix everything together. Add chickpeas and water. Mix well.

    The following step to cook pot in pot rice is optional

    • Place a tall trivet. Add basmati rice, water, salt to a stainless steel pot. You can also add cumin seeds and bay leaf. Place a tall trivet in the Instant Pot and place the rice pot over it
    • Close Instant Pot with pressure valve to sealing position. Pressure cook for 4 minutes.
    • Allow 5-minute natural pressure release or if you have time Natural Pressure Release works too. Open the Instant Pot and set it on Saute mode.
    • Add garam masala and dry mango powder. Add Spinach. Mix everything together and cook for 2-3 minutes.
    • Serve hot with rice or Parathas.

    Video

    Notes

    Variations
    • To make vegan Chana Saag, simply substitute ghee with oil.
    • Substitute spinach with your favorite greens like finely chopped kale, swiss chard, or beet leaves.
    • For low carb options serve with cauliflower rice.
    Using Dry Chickpeas **
    1. Soak 1 cup dry chickpeas in warm water overnight. Drain the water.
    2. Add an extra ½ cup of water and increase the pressure cook to 25 minutes followed by a 10-minute natural pressure release.
    3. You can also make pot-in-pot brown rice when using soaked chickpeas as they have a similar cook time to brown rice. Add 1 cup of rinsed and drained brown rice, 1.5 cups of water to a stainless steel pot, and place over the tall trivet.

    Nutrition

    Calories: 73kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 822mg | Potassium: 282mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3950IU | Vitamin C: 13.9mg | Calcium: 55mg | Iron: 1.8mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Pallavi K says

      January 13, 2020 at 2:32 pm

      Hi Archana,,
      This recipe looks delicious! Planning to make it tomorrow! However, I feel that the canned garbanzo beans/ dried garbanzo conversion is off. 1 1/2 cups dry garbanzo beans will yield almost 2 cans (in my humble opinion)
      should I use only 3/4 cup dry garbanzo beans, or more?
      Thank you!!

      Reply
      • Archana says

        January 13, 2020 at 11:03 pm

        Sure you can use 3/4th cup of dry chickpeas.

        Reply
    2. T says

      April 08, 2020 at 6:26 pm

      If doubling the recipe, does the liquid need to be doubled as well?

      Reply
      • Archana says

        April 09, 2020 at 10:34 am

        yes, since this recipe has a little bit of sauce.

        Reply
    3. Haliza says

      June 18, 2020 at 5:38 am

      Another excellent recipe. So easy with the instant pot! Made it and it’s very tasty. I used canned tomato do it was a bit sour already and I omitted the amchoor powder ( my husband does like things too sour). Thank you!5 stars

      Reply
    4. Savi says

      August 08, 2020 at 1:06 pm

      Easy to follow steps and excellent recipe! Thanks Archana , it came out delicious! Love all your recipes5 stars

      Reply
    5. Melissa Dhillon says

      September 28, 2020 at 7:35 pm

      This is one of my favourite recipes on your site. It’s become a family favourite. And the flavours are bang on.5 stars

      Reply
    6. Shilpa says

      October 01, 2020 at 8:20 pm

      I made this recipe of yours for dinner tonight and it was super easy and very simple to make. It was so delicious and cant wait try your other recipes.
      100 % husband and kids approved. Thank you5 stars

      Reply
    7. Michelle says

      October 11, 2020 at 8:35 pm

      Hello Archana.

      This was great. Can I use frozen spinach? If so should I add it before pressure cooking and extend the cooking time?

      Thanks!5 stars

      Reply
      • Archana says

        October 16, 2020 at 11:12 am

        Yes! Same cook time with frozen spinach. As it wilts really fast. You may want to squeeze out excess moisture before adding

        Reply
    8. Danny says

      November 23, 2020 at 2:00 pm

      Hi. I do not own an Instant Pot and do not intend to buy one. That said, I find would love to try this recipe. How should I go about converting this recipe for regular stove top cooking?

      Reply
      • Archana says

        November 24, 2020 at 11:17 pm

        I have a stove top version of this recipe - https://ministryofcurry.com/chana-saag-chickpeas-and-spinach/

        Reply
    9. Jen says

      January 09, 2021 at 6:12 pm

      Phenomenal recipe! I added carrots to the recipe and it gave it a nice flavor. I’m going to try some of your other recipes.5 stars

      Reply
    10. Mala says

      March 16, 2021 at 5:38 pm

      Hi the taste is excellent. But my chickpeas came out hard, not soft. I followed the timings in your recipe for pre soaked chickpeas. Any tips?5 stars

      Reply
      • Archana says

        March 18, 2021 at 1:32 pm

        Use filtered water. Also, organic chickpeas or older chickpeas can take an extra 5 to 10 mins to pressure cooking.

        Reply
    11. Lauren says

      March 25, 2021 at 6:26 pm

      Made this tonight! It was so delicious. I added a splash of full fat coconut milk at the end too!5 stars

      Reply
    12. Jen says

      May 31, 2022 at 8:27 pm

      Made this tonight and wished I had the foresight to double the recipe! This was absolutely amazing, flavors were perfect. Hubby took a very large serving but cleaned his plate.5 stars

      Reply
      • Archana says

        May 31, 2022 at 9:20 pm

        Yay! I am so glad you both enjoyed it.

        Reply
    13. Kavi K says

      December 24, 2022 at 4:34 pm

      Made this for dinner last night and it was so devious and easy. First time trying pot-in-pot and amazed at how perfect the rice came out! New to Instapot cooking and your instructions make it so easy!5 stars

      Reply
      • Archana says

        January 02, 2023 at 1:29 pm

        Thank you! Hope you will try more Instant Pot recipes from the site.

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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