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Easy Instant Pot Chana Pulao

Instant Pot Pakistani 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! 
Cuisine Indian, Pakistani
Diet Gluten Free, Halal, Hindu, Kosher, Vegetarian
Keyword Easy Instant Pot Chana Pulao
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4
Calories 463


  • 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. 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.


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