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Instant Pot Chickpea Curry

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.