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close up side shot of chickpea rice in a black ceramic serving bowl
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5 from 4 votes

Instant Pot Chana Pulao Recipe

Chana Pulao is a delicious, one-pot Indian style chickpea and rice casserole. It is gluten-free, vegan, and takes exactly 10 minutes in an instant pot. Learn how to make chickpea rice in a few simple steps.
Prep Time20 mins
Cook Time50 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 432kcal
Author: Hina Gujral


  • Instant Pot


  • 1 Cup dried chickpeas (safed chana)
  • 1 Cup basmati rice
  • 4 tablespoon cooking oil
  • 1 bay leaf (tej patta)
  • 4 green cardamom (elaichi)
  • 1 black cardamom
  • 1 teaspoon cumin seeds (jeera)
  • 1 Cup sliced onion
  • 1 teaspoon ginger & garlic paste see recipe notes*
  • 1 Cup diced potato
  • Salt to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon Garam Masala (see recipe)
  • 2 ¼ Cup water


Prep Work For Pulao:

  • Wash and soak the dried chickpeas in water for 4 - 5 hours or overnight. Skip this step if you are using canned chickpeas. Instead, rinse canned beans with water and transfer to a colander.
  • Rinse and soak basmati rice in water for 15 - 20 minutes.

How To Make Pulao:

  • Set the SAUTE Mode of IP for 10 minutes. Add cooking oil, bay leaf, cardamom, and cumin seeds to the inner pot of IP. Saute spices for 20 - 30 seconds to release aroma.
  • Next, add sliced onion and fry till onion become light golden in color. Keep stirring them while frying.
    cooking steps of instant pot chickpea rice
  • Add ginger-garlic paste, soaked chickpeas (no water), salt, spices and stir to combine. Saute for 1 - 2 minutes. (If you are using canned chickpeas then at this stage you can add rice, potato, water and cook he pulao for 3 minutes.)
    cooking steps of instant pot chickpea rice
  • Next, add water and stir. Seal the lid of the IP. Cancel SAUTE Mode. Set PRESSURE COOK Mode for 30 minutes to cook chickpeas.
  • After IP beeps, release the pressure. Open the lid and check chickpeas for doneness. I like soft and fully cooked chickpeas in my pulao.
  • Add potato and soaked/drained rice. Stir to combine. At this stage, taste the liquid for seasoning, if required add more salt or spices. Seal the lid. Set PRESSURE COOK mode for 3 minutes.
    cooking steps of instant pot chickpea rice
  • After the set cooking time, open the lid and fluff the rice using a fork. Cover with the IP lid and let rest for 5 - 10 minutes before serving.
  • Serve chana pulao with yogurt and salad for lunch/dinner.


  • You can use canned chickpeas as well to make this pulao. 
  • Add only 1 ½ cups of water if using canned chickpeas. Cook the pulao only for 3 minutes after adding canned chickpeas, potato, and rice. Saute time 7 - 10 minutes. 
  • use 2 ¼ cups of water to cook 1 cup dried chickpeas and 1 cup rice.
  • Ginger and garlic paste is equal parts of both herbs grind to a smooth paste. If you do have the paste, add half a teaspoon each of grated ginger and minced garlic. 
  • You can easily make this chana pulao in the traditional stovetop pressure cooker. Follow my step-by-step instructions shared above in the post.
  • For cooking liquid, you can use vegetable stock, chicken broth, or plain water.
  • Apart from potatoes, one can add broccoli, peas, carrot, squash, greens, or any other seasonal vegetable in this chana pulao.


Calories: 432kcal | Carbohydrates: 64g | Protein: 9g | Fat: 16g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 506mg | Fiber: 7g | Sugar: 4g | Vitamin A: 148IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 3mg