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Instant Pot Chickpea Curry Recipe Instant Pot Chickpea Curry Recipe


Instant Pot Chickpea Curry Recipe

Written by: Lucas Johnson

This chickpea curry is my go-to comfort food. It's a hearty, flavorful dish that's easy to whip up in my Instant Pot. The blend of spices and creamy coconut milk is just divine!

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Ready for a flavorful journey? I've got this mouthwatering chickpea curry I whip up in my Instant Pot. It's a symphony of spices, with hearty chickpeas swimming in a rich, tangy tomato and coconut milk broth. Unbelievably easy, unbelievably tasty. Curry lovers, home cooks, and eager eaters, this one's for you. Strap in and let's fire up that Instant Pot!

Ingredients for Chickpea Curry in the Instant Pot

  • Chickpeas: Protein-packed legume that adds texture and heartiness to the curry, making it a satisfying and filling vegetarian dish.
  • Onion: Adds a sweet and savory flavor base to the curry, enhancing the overall taste and complexity of the dish.
  • Garlic: Infuses a rich and aromatic flavor into the curry, providing depth and warmth to the dish.
  • Curry powder: A blend of spices that gives the curry its signature flavor profile, adding warmth and complexity to the dish.
  • Cumin: Earthy and warm spice that complements the curry powder, enhancing the overall depth of flavor in the dish.
  • Turmeric: Adds a vibrant color and subtle earthy flavor to the curry, as well as providing anti-inflammatory properties.
  • Diced tomatoes: Adds a tangy sweetness and acidity to the curry, balancing out the richness of the coconut milk.
  • Coconut milk: Creamy and rich base that adds a luscious texture and subtle sweetness to the curry, creating a luxurious mouthfeel.

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Speeds up cooking time and infuses flavors for a rich and hearty chickpea curry.
  • Sauté pan: Essential for sautéing onions and garlic to build the base flavors of the curry.
  • Can opener: Needed to open cans of chickpeas, diced tomatoes, and coconut milk for the recipe.

Instant Pot Chickpea Curry Recipe

This Instant Pot Chickpea Curry is a quick and easy recipe that is perfect for a weeknight dinner. It's packed with flavor and can be served over rice for a complete meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 380 kcal


  • Instant Pot
  • Knife
  • Cutting board
  • Spatula


Main Ingredients

  • 2 cans chickpeas drained and rinsed
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 can diced tomatoes
  • 1 can coconut milk
  • to taste salt and pepper
  • for garnish fresh cilantro


  • Set the Instant Pot to sauté mode and add some oil.
  • Sauté the onion and garlic until fragrant.
  • Add the curry powder, cumin, and turmeric, and cook for another minute.
  • Add the chickpeas, diced tomatoes, and coconut milk. Stir to combine.
  • Close the Instant Pot and set it to high pressure for 10 minutes.
  • Once done, do a quick release and season with salt and pepper.
  • Serve the chickpea curry over rice and garnish with fresh cilantro.


This recipe is perfect for a quick and healthy meal. You can adjust the spices to your taste and add more vegetables if you like.

Nutrition value:

Calories: 380kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 14gSodium: 680mgPotassium: 650mgFiber: 12gSugar: 8gVitamin A: 200IUVitamin C: 15mgCalcium: 120mgIron: 5mg


Keyword Chickpea Curry, Instant Pot, Vegetarian
Tried this recipe?Let us know how it was!

Can You Make Instant Pot Chickpea Curry Ahead of Time?

Make Ahead Instructions

  • Cook the chickpea curry as directed and let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stove or in the microwave before serving.

Freezing Instructions

  • Allow the chickpea curry to cool completely.
  • Transfer to a freezer-safe container or bag, leaving some room for expansion.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

Chickpeas, also known as garbanzo beans, are a great source of plant-based protein and fiber, making them a nutritious addition to vegetarian and vegan diets.

Common Questions About Making Chickpea Curry in the Instant Pot

Can I use dried chickpeas instead of canned for this recipe?
Yes, you can use dried chickpeas, but you will need to soak and cook them before adding them to the instant pot.
How can I make this curry spicier?
To make the curry spicier, you can add some red pepper flakes or a chopped chili pepper when sautéing the onions and garlic.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Just thaw and reheat when ready to eat.
Is this recipe vegan?
Yes, this recipe is vegan as it does not contain any animal products.
Can I add other vegetables to this curry?
Absolutely! Feel free to add vegetables like spinach, bell peppers, or carrots to bulk up the curry and add more nutrients.

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