This Instant Pot Pakistani Chana Pulao is easy, flavorful, and it takes less than 20 minutes of total prep time! Perfect for a weeknight dinner yet elegant enough for guests. Naturally gluten-free and vegetarian

Easy Instant Pot Chana Pulao

“Thanks, I tried it out and it is THE BEST channa Pulao I ever made. I recaptured the taste of my time in Pakistan and brought back childhood memories to me. Simply awesome! Thank you so much for this recipe.”


Who? You.

What? Making this Instant Pot Chana Pulao (Chickpea Pilaf) in your Instant Pot, Rice Cooker, or Stovetop (unless you’re like me and forgot how to make rice on the stovetop).

Where? In your kitchen. Or anywhere there’s an outlet plug. #InstantPot

When? probably have onions, some whole spices, rice, and a can of chickpeas lying around in your pantry right now…so possibly tonight?

Why? Because it is incredibly easy, so tasty, and the texture of the rice is PERFECT!

How? You’re about to find out!

Easy Instant Pot Chana Pulao

Instant Pot Chana Pulao

Chana Pulao seems to be influenced by the Mughals. The use of whole spices and ghee-laced golden onions to flavor the entire dish is a giveaway. Similar to Matar Pulao, Chana Pulao is made in one-pot with simple spices and aromatics. The taste is so subtle, yet earthy and rich. Tantalizing aromas and hearty comfort. This is homestyle Punjabi cooking at its best.

For years, I used to prepare the onion base on the stovetop and then transfer it to my rice cooker (for which I’ve included the instructions). After many a trial, I was able to get the Instant Pot to yield rice cooker status results. And that’s saying a lot because I love my Zojirushi.

Of course, this recipe is super adaptable. Omit ghee for a vegan version. Use whatever whole spices you have on hand. Add tomatoes for tartness or throw in a green chili pepper for some heat, but the best part about this dish is its simplicity. It’s easy enough to whip up (takes 20 minutes!) on a weeknight yet elegant enough for guests. Serve it with potato cutlets or kababs, Kachumber Salad, and raita for a lovely meal.

Easy Instant Pot Chana Pulao

For more Pakistani & South Asian Instant Pot Recipes, check out my 10+ Easy Pakistani Instant Pot Recipes Roundup!

Easy Instant Pot Chana Pulao
4.95 (57 ratings)

Instant Pot Pakistani Chana Pulao (Chickpea Pilaf) – 20-minute prep!

This Instant Pot Pakistani Chana Pulao is easy, flavorful, and it takes less than 20 minutes of total prep time! Perfect for a weeknight dinner yet elegant enough for guests. Naturally gluten-free and vegetarian! 


  • 1 ½ cups aged long grain basmati rice
  • 2 tbsp neutral oil such as grapeseed or avocado
  • 1 tbsp ghee
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, crushed
  • 1/3 inch piece ginger, crushed
  • 2 small bay leaves, or 1 large
  • ½ tsp whole black peppercorns
  • 1- inch piece cinnamon stick
  • 1 small black cardamom, optional
  • 5 whole cloves
  • 1 tsp cumin seeds
  • 15 oz can of chickpeas, rinsed and drained
  • 1 1/2 tsp heaped salt, or to taste
  • 2 cups water


  • Thoroughly wash the rice and soak it in water. Set aside.
  • Turn Instant Pot to high Sauté Mode. Once hot, add the oil, ghee, and thinly sliced onion. Sauté, stirring often, until the onions are golden, about 8-10 minutes. The color of the onions will determine the color of the rice so you want to get them even and golden.
  • Add the garlic and ginger and sauté for another minute or until the raw smell disappears. Deglaze the pan with 2 tbsp of water and continue to sauté.
  • Add the whole spices and drained chickpeas and stir to combine.
  • Drain the soaked rice and add it to the Instant Pot along with 2 cups of water and salt. Mix gently and press down the rice and chickpeas so that they are submerged in the water. Taste the water – it should be saltier than you would normally prefer. If it's not, add a bit more salt.
  • Cancel sauté. Cover and pressure-cook on high for 6 minutes. Let naturally release for 15 minutes. Fluff with a rice paddle.


To make this in a rice cooker – Prepare the onion/chickpea mixture in a saucepan and transfer it to a rice cooker along with the drained rice and 3 cups water. Cook the rice cooker on regular rice setting.
Calories: 463kcal, Carbohydrates: 75g, Protein: 11g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 10mg, Sodium: 1025mg, Potassium: 291mg, Fiber: 7g, Sugar: 1g, Vitamin A: 16IU, Vitamin C: 3mg, Calcium: 75mg, Iron: 2mg