Instant Pot Chickpea Tikka Masala

Ingredients

• 1 tablespoon canola oil
• 1 cup (124g) onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon garam masala
• 1/4 teaspoon cayenne pepper
• 2 14.5-ounce (411g) cans no-salt-added diced tomatoes, one can drained of liquid
• 2 15-ounce (425g) cans low-sodium chickpeas, rinsed and drained
• 1 teaspoon kosher salt
• 1 cup (235ml) canned full-fat coconut milk
• 3 cups (400g) hot cooked basmati rice
• Chopped cilantro (optional)

Directions

1. Set Instant Pot to sauté and allow to preheat for 2 minutes. Add oil to pot and swirl gently to coat. Add onion and garlic; sauté 4 minutes. Stir in garam masala and cayenne pepper; cook until fragrant, stirring constantly, about 30 seconds.
2. Drain juice from one can of tomatoes; stir in both cans of tomatoes, plus the chickpeas and salt. Cover Instant Pot and fasten lid; set steam valve to sealing. Set to high pressure for 10 minutes (the pot should take 15–20 minutes to come to pressure).
3. When cooking is finished, quick-release the pressure by turning the steam valve to venting. Remove the lid and stir in the coconut milk. Serve the chickpea mixture over rice; garnish with cilantro, if desired.