Instant Pot Indian-Spiced Chickpea Curry

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A fragrant and creamy chickpea curry made quickly in the Instant Pot with warming spices, tomatoes, and coconut milk for a satisfying vegetarian dish. This Indian-inspired Instant Pot recipe (vegetarian), ready in about 70 minutes, pairs olive oil, yellow onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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.

Ingredients

• 1 1/2 cups dried chickpeas, soaked overnight and drained
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• 14 oz can diced tomatoes with juice
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 4 cups basmati rice, cooked

Which pressure cooker to buy for recipes like this → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 1 large finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
3. Step 3: Add 1 tsp ground turmeric, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp garam masala, and 1/4 tsp cayenne pepper. Stir for 30 seconds to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes with juice, 1 cup coconut milk, 2 cups vegetable broth, and 1 1/2 tsp salt. Mix well.
5. Step 5: Add 1 1/2 cups soaked and drained dried chickpeas. Close the lid, seal the vent, and cook on high pressure for 35 minutes.
6. Step 6: After cooking, allow natural pressure release for 15 minutes, then quick release any remaining pressure.
7. Step 7: Stir in 1/4 cup chopped fresh cilantro. Serve the curry hot over 4 cups cooked basmati rice.