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October 12, 2018

Instant Pot Chana Pulao (Chickpea Pilaf) – 20 minute Prep!

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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

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? Hmm..you 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. 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, crunchy vegetables, 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!

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Easy Instant Pot Chana Pulao

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

Izzah Cheema
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! 
4.97 from 32 votes
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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. Scrape the sides to remain all the rice is within the pot.
  • Cancel sauté. Cover and pressure-cook on high for 6 minutes. Let naturally release for 15 minutes. Fluff with a fork.

Notes

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.

Nutrition

Calories: 463kcalCarbohydrates: 75gProtein: 11gFat: 14gSaturated Fat: 4gCholesterol: 10mgSodium: 1025mgPotassium: 291mgFiber: 7gSugar: 1gVitamin A: 16IUVitamin C: 3mgCalcium: 75mgIron: 2mg
Keyword Easy Instant Pot Chana Pulao
Did you try this recipe?Please let me know in the comments below. If you’re on Instagram, I’d love for you to tag me so I can see your creations.

Reader Interactions

Comments

  1. Azka says

    February 14, 2021 at 10:29 am

    5 stars
    This is SO delicious and comes together so quickly. a perfect weekday lunch or dinner! I’ve made it several times now and the rice is always fluffy and the palao is very flavorful. Thank you!

    Reply
    • teaforturmeric says

      February 14, 2021 at 10:32 pm

      YAY! Thank you, Azka! So nice of you to come back and review!

      Reply
  2. Sid says

    February 7, 2021 at 8:58 pm

    5 stars
    Hi!
    I tried making this today and I followed every step but when I put the instant pot on pressure cook, it said burning food and I had to open it and wasn’t able to make it properly. I’m not sure what I did wrong? I’m thinking maybe it was too hot from saute mode?

    Reply
    • teaforturmeric says

      February 8, 2021 at 10:44 pm

      Hi Sid! I’m sorry to hear that. Could it be that the IP wasn’t deglazed properly before pressure cooking? Any small bits stuck to the bottom can cause the burn error.

      Reply
  3. Faryal Sami says

    January 20, 2021 at 2:55 pm

    Love this recipe of yours & have made it a couple of times exactly. This time I want to make double the quantity for guests. I feel i can double everything else safely but not so sure about salt, water & pressure cook time. Would it be simply doubled. for 3 cups of Basmati White Rice..?
    Kindly guide me about the :quantity & time for:
    Salt
    Water
    Pressure Cook time
    Thanks in advance….????????

    Reply
    • teaforturmeric says

      January 20, 2021 at 10:40 pm

      Thank you, Faryal! Keep the salt & water at double, but pressure cook for the same time. I’d recommend fluffing promptly because the bottom may get mushier if the quantity is doubled.

      Reply
  4. Pia says

    January 14, 2021 at 6:30 pm

    5 stars
    Hi, I hope it’s not dim to ask; did you use an accurate cup measurement for the rice and water, or was it a standard drinking mug/cup? Looking forward to trying this!

    Reply
    • teaforturmeric says

      January 14, 2021 at 6:55 pm

      Accurate measuring cup (1 cup = 8 oz). Hope you get a chance to try it!

      Reply
  5. Saba says

    January 5, 2021 at 1:19 am

    5 stars
    This was such a great recipe and so incredibly simple! I’m always wary of IP recipes with rice, but everything was absolutely spot on!

    Reply
    • teaforturmeric says

      January 6, 2021 at 10:16 pm

      So great to hear that, Saba! Thank you for trying and reviewing! 🙂

      Reply
  6. FaYy says

    December 27, 2020 at 2:31 pm

    5 stars
    Thanks to your simple yet superb recipe my Insta Pot Chana Pulao turned out absolutely Yumm…????
    So glad my friend Sana shared it with me so Thanks to both of you lovely ladies now I can cook it..;)

    Reply
    • teaforturmeric says

      December 28, 2020 at 12:59 pm

      Thanks so much, Fay!

      Reply
  7. Sana says

    December 16, 2020 at 2:49 pm

    How much water we should put if we want to make 2 cups of rice?

    Reply
    • teaforturmeric says

      December 17, 2020 at 2:33 pm

      Hi Sana, a little less than 3 cups should be good!

      Reply
  8. Chittakookar says

    December 5, 2020 at 9:24 am

    5 stars
    This is hands down the best and my go to. But its great because Ive used the same concept of your instant pot chana pilau logic of measurements and used it for
    1) Afghani Kabuli pilau
    2) Jamaican Peas and Rice
    3) Pea Pilau Rice

    And it works everytime without fail alhamdulillah – Jazakhillah Khayr

    Reply
    • teaforturmeric says

      December 6, 2020 at 10:47 pm

      This is so helpful. I need to try the Afghani Pulao in the IP. One of my favorite dishes. Thanks so much!!

      Reply
    • FaYy says

      December 27, 2020 at 2:33 pm

      Great to hear that. But can you share the Kabuli Pulao recipe. Would love to try it…Thanks in Advance.

      Reply
  9. Reed says

    September 2, 2020 at 8:29 pm

    5 stars
    Fantastic! Followed the recipe exactly and it came out great – the rice was perfectly cooked, infused with the flavor and aroma of the spices. Will definitely make this again, served with some yogurt/salad or vegetable side.

    Reply
    • teaforturmeric says

      September 8, 2020 at 8:15 pm

      Sounds delicious! Thanks so much for your review!

      Reply
  10. aisha says

    August 28, 2020 at 11:58 am

    5 stars
    I love this recipe and its probably safe to say that i’ve made it about 8274792 times already.

    most recently however, my rice has been getting a bit mushy. any idea what i could be doing wrong?

    i still try to follow the recipe to the T

    Reply
    • teaforturmeric says

      August 28, 2020 at 12:06 pm

      Thanks so much, Aisha!! I’d say either soak it for less time, or try adding a bit less water. Also, take the rice out of the IP promptly. That should help too!

      Reply
      • aisha says

        August 28, 2020 at 1:56 pm

        5 stars
        will do, thanks

        Reply
  11. Fatima says

    August 3, 2020 at 9:48 am

    5 stars
    I love this recipe of yours, easy and delicious. Gore with everything

    Reply
    • teaforturmeric says

      August 4, 2020 at 10:05 pm

      Thanks very much, Fatima!

      Reply
  12. Ally North says

    July 20, 2020 at 4:56 pm

    5 stars
    You should publish a recipe book – the courgette Curry was better than a restaurant meal and the chana pulao was so good that everyone kept stealing bits before I served it up!

    Reply
    • teaforturmeric says

      July 21, 2020 at 10:02 pm

      Aw thanks so much, Ally. What a nice thing to say. Thank you for coming back and reviewing!

      Reply
  13. Zainab says

    July 20, 2020 at 1:35 pm

    5 stars
    Delicious recipe! I have so many cans of chickpeas left over from Ramadan, and this was so quick and easy and yielded perfect results. Thank you, Izzah, for providing top notch recipes and flavours that never disappoint. I served it with chapli kebabs and cucumber raita, and it was a taste of home. Bless you, Izzah. May all your efforts be rewarded iA.

    Reply
    • teaforturmeric says

      July 21, 2020 at 10:03 pm

      You are too kind, Zainab. Thank you so much!! That sounds like a delightful meal. Thanks for taking the time to review, and most of all for the dua!!

      Reply
  14. Ismet Mamnoon says

    July 12, 2020 at 9:18 am

    5 stars
    As a general rule – I rarely ever use a recipe off the internet without modifying it in some way…this was the exception to the rule. I followed this recipe exactly (except I cooked it on the stovetop). I have to say the results were DELICIOUS! I prepared it over the weekend as a back up for a weeknight meal – and my family kept stealing small bowlfuls as it sat cooling on the kitchen counter! And by special request, we are having it for dinner tonight instead of waiting for a weeknight 🙂

    Reply
    • teaforturmeric says

      July 12, 2020 at 9:24 am

      What an amazing review, Ismet! Overjoyed to hear that. Thank you so much!

      Reply
  15. Jenita says

    May 10, 2020 at 11:48 am

    4 stars
    i made this today for lunch. Came out delicious and was so easy to make. Served with some lemon achar and shrimp fry….

    Reply
    • teaforturmeric says

      May 10, 2020 at 12:49 pm

      Thank you, Jenita!

      Reply
  16. Sana says

    May 9, 2020 at 7:53 am

    5 stars
    Followed this recipe exactly for iftaar one day along with some of my home made shawarma chicken and white sauce, it was excellent! Making it again today.

    Reply
    • teaforturmeric says

      May 10, 2020 at 1:27 pm

      Sounds so delicious! Thank you very much!

      Reply
  17. Sonia says

    May 4, 2020 at 5:35 pm

    5 stars
    Great recipe. Tried it today and my family loved it.
    Thanks for sharing it ????

    Reply
    • teaforturmeric says

      May 4, 2020 at 5:56 pm

      So glad, Sonia! Thank you!!

      Reply
  18. Yusra says

    April 20, 2020 at 5:42 pm

    Hi Izzah,

    Your recipe looks easy and tasty! As a newbie cook I have two questions to which I would appreciate your early answer. I am confused about the following ingredients.

    1. 15 oz. can of chickpeas rinsed and drained:
    I don’t have a can, I have a plastic bag full of chickpeas. Won’t I need to boil them beforehand or soak them overnight?

    2. 5 whole cloves:
    5 whole cloves of what??

    Cheers!
    Yusra

    Reply
    • teaforturmeric says

      April 20, 2020 at 6:04 pm

      Sure, Yusra.

      1. Yes, the bag has raw chickpeas which would need to be cooked. You’ll need roughly 1.5 cups of cooked chickpeas. I prefer cans because the chickpeas are already cooked so that makes it a little more convenient if you don’t have cooked chickpeas on hand.
      2. Cloves are a specific spice. If you don’t have it, just omit and you’ll be fine!

      Hope that helps and let me know if you have any other questions!

      Reply
  19. Samah Marei says

    April 16, 2020 at 3:15 pm

    Hello,
    I’ll be making this tonight but I wasn’t clear on scaling the recipe. Above you say to double everything except the strong spices. Does this mean the water as well? And does the timing remain the same? Thanks so much

    Reply
    • teaforturmeric says

      April 16, 2020 at 8:09 pm

      Yes, double the water as well. I’d suggest fluffing with a fork and removing from the IP promptly to prevent the rice from getting mushy at the bottom.

      Reply
  20. Faiza says

    January 22, 2020 at 11:21 pm

    What does let it naturally release for 15 min mean? Thanks!

    Reply
    • teaforturmeric says

      January 25, 2020 at 2:53 pm

      It means to let the pressure cooker sit 15 minutes after it finishes cooking the rice. That way, the rice has time to settle and not be soggy at all 🙂

      Reply
    • John says

      March 17, 2020 at 10:24 pm

      5 stars
      My first instant pot recipe. Amazing. It was like eating in a restaurant. So easy and fast.

      Reply
      • teaforturmeric says

        March 18, 2020 at 8:07 pm

        YES! Thanks so much, John!

        Reply
  21. Maria Z says

    December 25, 2019 at 12:31 pm

    Loved this recipe!!! Would we follow the same recipe if we wanted to make Matar pulao and just use peas instead?

    Reply
    • teaforturmeric says

      December 25, 2019 at 4:09 pm

      Thank you, Maria! Yes, you can certainly use this recipe for matar pulao too!

      Reply
  22. Sherri says

    November 23, 2019 at 9:48 am

    5 stars
    This was delicious and so simple, even for this Instant Pot newbie. Followed the recipe exactly, only substitute was chicken broth for water. Perfectly cooked rice, smelled heavenly, won over the dinner party.

    Reply
    • teaforturmeric says

      November 23, 2019 at 11:20 am

      I’m so glad to hear that, Sherri! Thanks so much for taking the time to review!

      Reply
  23. Laura says

    September 2, 2019 at 10:58 pm

    5 stars
    Thank you for your delicious recipes!

    Reply
    • teaforturmeric says

      September 3, 2019 at 12:08 pm

      You’re welcome, Laura!

      Reply
  24. Shahla says

    July 10, 2019 at 9:37 pm

    5 stars
    Made it, ate it. Thanks for delicious rice.

    Reply
  25. Kanwal says

    June 16, 2019 at 4:27 pm

    5 stars
    Assalam Wa Alykum Izzah,
    This was a beautifully written recipe that worked perfectly for me Alhumdulillah.
    I made it for Father’s Day as my Dad really loves chickpeas. It looked elegant and tasted delicious. Thanks for the tip about the onion colour, that really helped a newbie cook like me.
    Masha’Allah your food presentation and photography are brilliant, it makes your blog so inviting! May Allah (SWT) bless you and give you more success.

    Reply
    • teaforturmeric says

      June 17, 2019 at 8:43 pm

      W.S. Kanwal. I’m delighted to hear this! Thank you so much for your kind words, duas, and well wishes. It means so much to me!

      Reply
  26. Hina says

    June 9, 2019 at 2:55 am

    5 stars
    Excellent made perfectly with authentic Pakistani touch . Lovely so glad you have made a recipe with the instant pot . Please make more recipes with instant pot like Biryani . Thank you so much . My husband loved it .

    Reply
    • teaforturmeric says

      June 10, 2019 at 9:30 am

      Thank you so much, Hina! I’m so happy to hear that. Thanks for taking the time to share your review and request! I am on it!

      Reply
  27. Rebecca says

    November 29, 2018 at 5:12 pm

    5 stars
    Salaam Izzah. I have been married for 14 years to my Pakistani hubby and I have never attempted pulao (I hate cooking rice!) I made your pulao recipe last night in my instant pot! It was simple to make and so tasty! It will be on regular rotation on our weekly meal plan! I am in love with the simplicity and yumminess your recipes! Thank you! (would love a meat/chicken pulao recipe.)

    Reply
    • teaforturmeric says

      November 29, 2018 at 7:05 pm

      W.S. Rebecca! This is such a special review..made my day! Thank you so much. I’ll definitely share a meat pulao recipe too! It’s on the list and I hope to get it on the blog sometime next month! This is even more motivation. Thanks again!

      Reply
  28. Aisha says

    January 4, 2020 at 8:55 pm

    5 stars
    Made it several time and came out delish!!

    I’m expecting a party if 7 tomorrow and I think I need double the amount of rice. Should I simply double each ingredient? What about cooking time?

    Reply
  29. teaforturmeric says

    January 16, 2020 at 11:15 am

    Sorry for the late response, Aisha. I think you’ll be fine doubling but I’d hold back on strong spices such as black cardamom and just stick with 1 instead of 2.

    Reply
  30. Binish Ahmad says

    March 29, 2020 at 1:42 pm

    5 stars
    Thank you so much for sharing your recipe ir came out amazing and is now a staple in our house. I’ve shared it also with many friends and family!

    Reply
  31. Qudsia Chaughtai says

    May 22, 2020 at 1:52 pm

    Salam, if we want to double the recipe how much water do we use and what would be the timjng?

    Reply
  32. aisha says

    August 29, 2020 at 11:59 am

    5 stars
    just wanted to clarify, should i double cooking time as well?

    if you haven’t tried this yet then i can just make two batches. thats what i did last time haha

    Reply
  33. teaforturmeric says

    March 29, 2020 at 9:11 pm

    So happy to hear that, Binish! Thank you!!!

    Reply
  34. teaforturmeric says

    August 29, 2020 at 2:19 pm

    No, the cooking time should remain the same. I haven’t doubled it but have heard back from people who have and it’s fine. Just make sure to remove promptly so the bottom doesn’t get mushy!

    Reply

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Hi! I’m Izzah, and I look forward to brightening your day with good food and good vibes. Here you'll find tested & perfected South Asian recipes that are easy-to-follow yet authentic in taste!

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