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Instant Pot Rajma Recipe: Simple & Flavorful Instant Pot Rajma Recipe: Simple & Flavorful


Instant Pot Rajma Recipe: Simple & Flavorful

Written by: Lucas Johnson

This rajma recipe is my go-to comfort food. I love how the instant pot makes it so easy. The spices blend perfectly, and it's just so hearty and satisfying with rice or roti.

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Ever been overwhelmed by a sudden craving for comforting, home-cooked rajma? There's just something about this hearty, spicy, and incredibly satisfying dish that wraps me up in a warm, nostalgic blanket every time. Picture simmering kidney beans, bathed in a deliciously fragrant, spice-infused tomato sauce. Each mouthful is a burst of flavors that simply make your taste buds dance. Easy to make with your instant pot, this rajma recipe is my go-to for those lazy nights when I need a quick fix of comfort food. You've got to try it!

Ingredients for Delicious Rajma Curry

  • Dried kidney beans: Essential for the base, these beans provide a hearty texture and rich flavor to the dish when cooked.
  • Oil: Used for sautéing, the oil enhances the flavors of the spices and ingredients, adding depth to the overall dish.
  • Onion: Adds a sweet and savory flavor profile, creating a delicious base for the curry-like consistency of the dish.
  • Tomatoes: Tomato puree adds a tangy sweetness and helps to thicken the curry, providing a rich and robust flavor.
  • Ginger-garlic paste: Infuses the dish with a pungent and aromatic flavor, enhancing the overall taste and adding depth to the curry.
  • Cumin seeds: These seeds add a warm, earthy flavor and aroma, enhancing the overall spice profile of the dish.
  • Turmeric powder: Adds a vibrant color and a warm, slightly bitter flavor, as well as providing anti-inflammatory properties.
  • Red chili powder: Adds heat and a rich red color to the dish, balancing the flavors with a spicy kick.
  • Coriander powder: Provides a warm, citrusy flavor that complements the other spices, adding depth and complexity to the dish.

Essential Tools for Making Rajma in an Instant Pot

  • Instant Pot: Essential for pressure cooking the soaked kidney beans quickly and efficiently.
  • Sauté Pan: Used to sauté onions, tomatoes, and spices to build the base flavors of the dish.

Instant Pot Rajma Recipe: Simple & Flavorful

This Instant Pot Rajma recipe is a simple and flavorful dish made with dried kidney beans, aromatic spices, and a rich tomato base. Perfect for a quick and nutritious meal.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 250 kcal


  • Instant Pot
  • Spatula
  • Measuring Cups


Main Ingredients

  • 1 cup dried kidney beans (rajma) soaked overnight
  • 1 tablespoon oil
  • 1 onion finely chopped
  • 2 tomatoes pureed
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • to taste Salt
  • as needed Water just enough to cover the beans


  • Turn on the Instant Pot and select the sauté function. Heat oil and add cumin seeds.
  • Add chopped onions and sauté until they turn translucent.
  • Stir in ginger-garlic paste and cook for a minute.
  • Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates.
  • Drain the soaked kidney beans and add them to the pot. Mix well.
  • Add water just enough to cover the beans.
  • Close the Instant Pot with the lid, set the vent to sealing, and pressure cook on high for 25 minutes.
  • Once done, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
  • Open the lid, stir the rajma, and adjust the consistency if needed.
  • Serve hot with rice or roti.


For a richer flavor, you can add a dollop of butter or cream before serving.


Calories: 250kcalCarbohydrates: 45gProtein: 12gFat: 3gSaturated Fat: 0.5gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 4mg
Keyword Instant Pot, Kidney Beans, Rajma
Tried this recipe?Let us know how it was!

Preparing Rajma in Advance and Freezing Tips

Make Ahead Instructions

  • Prepare the rajma as per the recipe.
  • Let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cool the rajma completely.
  • Transfer to a freezer-safe container or bag.
  • Label with the date and store in the freezer for up to 3 months.

Kidney beans, also known as rajma, are a good source of plant-based protein and fiber, making them a nutritious addition to vegetarian diets.

Common Questions About Making Instant Pot Rajma

Can I use canned kidney beans instead of dried ones?
Yes, you can use canned kidney beans for this recipe. Just make sure to rinse them thoroughly before adding them to the instant pot.
How long does it take to soak the dried kidney beans?
It's best to soak the dried kidney beans overnight or for at least 8 hours for them to soften and cook faster.
Can I skip the soaking step for the kidney beans?
While soaking the kidney beans is recommended to reduce cooking time and aid in digestion, you can skip this step and increase the cooking time in the instant pot.
How spicy is this rajma recipe?
The spiciness of the rajma can be adjusted based on your preference by increasing or decreasing the amount of red chili powder used.
Can I freeze the leftover rajma?
Yes, you can freeze the leftover rajma in airtight containers for up to 3 months. Just thaw and reheat when ready to enjoy again.

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