Instant Pot Chickpea Curry: 7 Easy Steps

Instant Pot Chickpea Curry is a revelation for busy weeknights, transforming humble ingredients into a vibrant, aromatic, and deeply satisfying meal in a fraction of the time. This one-pot wonder marries hearty chickpeas with a rich, spiced coconut milk and tomato base, delivering an explosion of flavor with minimal effort. Forget long simmering times; your Instant Pot makes quick work of this beloved vegetarian dish, infusing every spoonful with the warmth of Indian-inspired spices. It’s perfect for meal prep, incredibly versatile, and guarantees a wholesome, protein-packed dinner that will become a regular in your rotation.

My journey to perfecting the Instant Pot Chickpea Curry began on a chilly Tuesday evening when I was craving something comforting, yet quick. I’d often spent hours coaxing flavors out of traditional curries, but that night, time was a luxury I didn’t have. Turning to my trusty Instant Pot, I started experimenting, determined to capture that authentic Indian-inspired taste in an accelerated fashion. The result was this incredibly simple, yet profoundly flavorful Instant Pot Chickpea Curry that quickly became a family favorite. It’s a testament to how modern kitchen gadgets can beautifully bridge the gap between traditional flavors and contemporary lifestyles, proving that delicious, wholesome meals don’t always require an entire afternoon in the kitchen.

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What Makes Instant Pot Chickpea Curry Special

The magic of Instant Pot Chickpea Curry lies in its ability to condense hours of flavor development into minutes. The high-pressure environment tenderizes chickpeas and infuses them with a complex blend of spices like turmeric, cumin, and coriander, creating a depth that usually requires lengthy simmering.

A common concern, “How do I prevent ‘burn’ notice when making Instant Pot Chickpea Curry?” is easily addressed by layering ingredients correctly and deglazing the pot, ensuring a smooth cooking process. Unlike stovetop versions, the Instant Pot allows you to dump most ingredients, set it, and walk away, returning to a perfectly cooked, intensely flavored curry. This method not only saves time but also locks in nutrients and moisture, resulting in a more vibrant and delicious dish.

Key Ingredients for Instant Pot Chickpea Curry

• Chickpeas: The star of our Instant Pot Chickpea Curry! You can use two 15 oz cans, rinsed and drained, or opt for dried chickpeas. When considering “Can I use dried chickpeas instead of canned for Instant Pot Chickpea Curry?” the answer is yes, but remember that dried chickpeas will need to be soaked overnight and require a longer pressure cooking time (about 15-20 minutes) compared to the 5 minutes for canned.
• Coconut Milk: Full-fat coconut milk adds creaminess and richness, balancing the spices beautifully.
• Diced Tomatoes: Provide a tangy base and body to the curry.
• Aromatics: Fresh onion, garlic, and ginger are crucial for building a strong flavor foundation.
• Spices: A blend of curry powder, cumin, coriander, and turmeric creates the quintessential Indian-inspired taste. “What are the best spices for a flavorful Instant Pot Chickpea Curry?” involves these core spices, often rounded out with a pinch of cayenne for heat and garam masala added at the end for an aromatic finish.
• Spinach: Fresh spinach wilts into the hot curry, adding a boost of greens and nutrients.

How to Make Instant Pot Chickpea Curry: Step-by-Step

Step 1: Sauté Aromatics

Start by sautéing your diced onion, garlic, and ginger in coconut oil directly in the Instant Pot. This step is essential for building the foundational flavors of your curry.

Step 2: Bloom Spices

Stir in your curry powder, cumin, coriander, turmeric, and cayenne. Toasting them briefly enhances their aroma and depth, making a truly flavorful Instant Pot Chickpea Curry.

Step 3: Add Liquids and Chickpeas

Pour in the diced tomatoes, vegetable broth, and coconut milk. Add the chickpeas. Remember to scrape the bottom of the pot thoroughly after adding tomatoes to prevent any burn notices, and avoid stirring the coconut milk and chickpeas into the liquid to keep them layered.

Step 4: Pressure Cook

Seal your Instant Pot and cook on high pressure for 5 minutes (for canned chickpeas) or 15-20 minutes (for soaked dried chickpeas). A natural pressure release for 10 minutes helps the flavors meld.

Step 5: Wilt Spinach & Thicken

Once the pressure is released, stir in fresh spinach until it wilts. If you’re wondering “How do you thicken Instant Pot Chickpea Curry?” you can simmer it on the sauté function for a few minutes or add a cornstarch slurry for a richer consistency.

Step 6: Finish with Garam Masala

Stir in a final touch of garam masala off the heat for an extra layer of warm, aromatic spice.

Step 7: Serve

Dish up your freshly made Instant Pot Chickpea Curry with rice or naan and a sprinkle of fresh cilantro.

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Storing Your Instant Pot Chickpea Curry

This Instant Pot Chickpea Curry is fantastic for meal prep! Once cooked, allow the curry to cool completely to room temperature before transferring it to airtight containers. Properly stored in the refrigerator, it will remain fresh and delicious for 3-4 days. The flavors often deepen overnight, making it even more enjoyable the next day. For longer storage, this curry freezes beautifully. Simply portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the microwave, adding a splash of water or broth if it seems too thick after thawing.

Instant Pot Chickpea Curry Variations & Substitutions

One of the best things about Instant Pot Chickpea Curry is its versatility. Feel free to add other vegetables like diced potatoes, sweet potatoes, carrots, or bell peppers along with the chickpeas for added nutrients and texture. For extra protein, consider stirring in some cubed paneer or firm tofu after the pressure cooking cycle, allowing it to heat through.

If you prefer a less creamy curry, you can reduce the amount of coconut milk and increase the vegetable broth. You can also experiment with different types of greens, such as kale or collard greens, added in place of spinach. Don’t be afraid to adjust the spice levels; add more chili powder for extra heat or a pinch of sugar to balance acidity.

Serving Suggestions for Instant Pot Chickpea Curry

The hearty and flavorful Instant Pot Chickpea Curry is a complete meal on its own, but it truly shines when served with a few complementary sides. Steamed Basmati or Jasmine rice is a classic pairing, perfect for soaking up every drop of the rich sauce. For a healthier option, consider serving it with brown rice or quinoa. Warm naan bread or roti are excellent for scooping up the curry, adding a delicious textural contrast. A simple side salad or a dollop of plain Greek yogurt (or dairy-free yogurt) can provide a refreshing counterpoint to the curry’s robust flavors. Don’t forget a sprinkle of fresh cilantro for a bright, herbaceous finish!

The History of Chickpea Curry

Chickpea curry, often known as Chana Masala in Indian cuisine, boasts a rich history rooted in the diverse culinary traditions of the Indian subcontinent. Originating from Punjabi cuisine, this vibrant dish has been a staple for centuries, cherished for its affordability, nutritional value, and incredible flavor. Traditionally, it involves slow-cooking chickpeas with a complex blend of spices, tomatoes, and onions, allowing the flavors to meld over time. Our Instant Pot Chickpea Curry modernizes this beloved classic, harnessing the power of pressure cooking to create a deeply flavorful version that honors its heritage while adapting to today’s fast-paced world, making it accessible to kitchens everywhere.

Whether you’re a seasoned chef or new to Instant Pot cooking, this Instant Pot Chickpea Curry recipe offers a simple path to a profoundly satisfying meal. It’s a testament to how quick cooking can still deliver rich, authentic-tasting results, proving that healthy and delicious food doesn’t have to be time-consuming. From its aromatic spices to its creamy texture, every spoonful promises comfort and joy. So go ahead, give this Instant Pot Chickpea Curry a try, and discover your new favorite weeknight dinner. We’re confident it will earn a permanent spot in your culinary repertoire.

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FAQs

Instant Pot Chickpea Curry

This Instant Pot Chickpea Curry delivers rich, aromatic flavors in a fraction of the time, perfect for a healthy weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Indian

Servings 6 servings

Calories 420 kcal

Ingredients

  

Main Ingredients

• 1 tbsp coconut oil or olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 can diced tomatoes, undrained 14.5 oz
• 1 can full-fat coconut milk 13.5 oz
• 2 cans chickpeas, rinsed and drained (or 1.5 cups dried chickpeas, soaked overnight) 15 oz
• 1 cup vegetable broth
• 5 oz fresh spinach

Spices

• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper optional, for heat
• 1/2 tsp garam masala add after cooking

For Serving

• Fresh cilantro, chopped
• Cooked Basmati rice or naan bread

Instructions

 

• Sauté Aromatics: Set your Instant Pot to ‘Sauté’ mode. Once hot, add the coconut oil. Add diced onion and cook until softened, about 5-7 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant. If you’re concerned about the ‘burn’ notice, ensure to deglaze the pot thoroughly after this step, scraping any browned bits from the bottom.
• Add Spices and Tomatoes: Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, to bloom the spices. Pour in the diced tomatoes and their juices. Scrape the bottom of the pot really well with a wooden spoon to ensure no bits are stuck, which helps prevent the ‘burn’ notice, a common issue when making Instant Pot Chickpea Curry.
• Layer Ingredients: Add the rinsed and drained canned chickpeas (or soaked dried chickpeas if using, adjust cook time accordingly for dried). Pour in the vegetable broth and the full-fat coconut milk. Do NOT stir at this point; layering helps prevent the burn notice by keeping thicker ingredients off the bottom.
• Pressure Cook: Secure the lid and set the vent to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High for 5 minutes for canned chickpeas (15-20 minutes for soaked dried chickpeas). Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure.
• Stir in Spinach and Thicken: Carefully remove the lid. Stir in the fresh spinach, allowing it to wilt into the hot curry for a minute or two. For a thicker Instant Pot Chickpea Curry, you can either continue to simmer on ‘Sauté’ for 5-10 minutes with the lid off, or mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry and stir it into the curry while on ‘Sauté’ mode until thickened to your desired consistency.
• Finish and Serve: Stir in the garam masala. Taste and adjust seasonings as needed, adding more salt or spice if desired. Serve your delicious Instant Pot Chickpea Curry hot, garnished with fresh cilantro, alongside Basmati rice or warm naan bread.

Notes

• **Layering is Key:** To avoid the ‘burn’ notice, always add liquids (broth, coconut milk) last and do not stir after adding chickpeas and tomatoes.
• **Fresh Aromatics:** Using fresh ginger and garlic makes a significant difference in the overall flavor profile.
• **Adjust Spice Level:** Feel free to adjust the amount of cayenne pepper to suit your heat preference.
• **Garam Masala Last:** Adding garam masala at the very end (off the heat) preserves its delicate aromatic notes.