Instant Pot Eggplant Bhartha with Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, protein-packed vegan dish featuring tender eggplant mashed with chickpeas and spices, ready in 25 minutes. This indian-inspired one pot (vegan, gluten-free) ready in about 35 minutes pairs diced eggplant, (15 oz), drained chickpeas, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 cups diced eggplant, 1 can drained chickpeas, 1/2 cup diced onion, 2 minced garlic cloves, 1 tsp cumin seeds, 1/2 tsp ground coriander, and 1/4 tsp chili powder into the Instant Pot.
  2. Step 2: Add 1 tbsp coconut oil and 2 tbsp tomato paste, then pour in 1/4 cup vegetable broth.
  3. Step 3: Secure lid, set vent to sealing, and cook on high pressure for 10 minutes.
  4. Step 4: Allow natural release for 10 minutes, then manually release remaining pressure.
  5. Step 5: Remove lid and use a potato masher to mash eggplant mixture until smooth but still slightly textured, adding 1/4 cup extra broth if too thick.
  6. Step 6: Stir in 2 tbsp chopped fresh cilantro and cook on Saute mode for 3 minutes until thickened and glossy, stirring occasionally to prevent sticking.

Frequently asked questions

How long does Instant Pot Eggplant Bhartha with Chickpeas take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Eggplant Bhartha with Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced eggplant from drying out.

Can I substitute ingredients in Instant Pot Eggplant Bhartha with Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Eggplant Bhartha with Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Eggplant Bhartha with Chickpeas vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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