Instant Pot Sweet Potato Chickpea Masala

Two bowls of Instant Pot Sweet Potato Chickpea Masala with rice, a fork, and water.

An easy, healthy, and colorful masala made with warm and earthy spices. 


  • 3 15-oz cans of chickpeas, drained and rinsed
  • 1 28-oz can diced tomatoes
  • 1 ½ tablespoons ginger paste
  • 7 garlic cloves, minced (Or 2tbs garlic paste)
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cups cooked sweet potato, no skin (from about 2 large baked sweet potatoes, mashed)
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon kosher salt
  • 1 teaspoon white sugar
  • 1 3/4 cups water


  1. In a blender combine ¾ cup of the chickpeas, diced tomatoes, ginger, garlic, and lemon juice. Set aside.
  2. Set the Instant Pot to saute. Add the oil to the pot, then add the onion and cook until translucent, about 5 minutes, stirring frequently. Add the cumin, turmeric, garam masala, and salt, stirring to combine. Cook about 1 more minute until fragrant. Turn off Instant Pot.
  3. Add the sweet potato, chickpeas, and sugar. Mix well.  Add the water. Add the blended chickpea mixture. Mix again.
  4. Cover and seal Instant Pot.  Set Instant Pot to high pressure and 18 minutes.
  5. When the timer goes off, do a quick release. If the masala still has a lot of liquid, set the Instant Pot to saute and bring to a simmer. Cook, stirring frequently until desired thickness is achieved. I like mine to be somewhat thick. Taste and adjust seasoning if needed.
  6. Serve over cooked white Jasmine or Basmati rice. (Regular rice works too.)

Keywords: chana masala, chickpea curry, masala