Instant Pot Indian-Spiced Chickpea Curry
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 (vegetarian) ready in about 70 minutes pairs olive oil, large 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 cloves 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- 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.
- 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.
- 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.
- Step 6: After cooking, allow natural pressure release for 15 minutes, then quick release any remaining pressure.
- Step 7: Stir in 1/4 cup chopped fresh cilantro. Serve the curry hot over 4 cups cooked basmati rice.
Frequently asked questions
How long does Instant Pot Indian-Spiced Chickpea Curry take to make?
Total time is about 70 minutes (20 min prep + 50 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 Indian-Spiced Chickpea Curry?
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 olive oil from drying out.
Can I substitute ingredients in Instant Pot Indian-Spiced Chickpea Curry?
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 Indian-Spiced Chickpea Curry for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Indian-Spiced Chickpea Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
