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    Home > Recipes > Instant Pot

    Instant Pot Chickpea Curry

    Published: Aug 13, 2019 · Modified: Dec 6, 2022 · by Jess Smith · Jump to Recipe · 24 Comments · This post may contain affiliate links.

    Instant Pot Chickpea Curry
    chickpea curry
    chickpea curry
    a spoonful of Instant Pot Chickpea Curry
    Instant Pot Chickpea Curry with Basmati Rice in a white bowl
    Instant Pot Chickpea Curry

    Instant Pot Chickpea Curry with Basmati Rice in a bowl

    Once you see how easy it is to make Instant Pot Chickpea Curry (Chana Masala) at home, you’ll never need to order it at a restaurant again. The dish is fragrant, made with basic pantry ingredients, and comes in a rich, coconut-based sauce that is perfect for serving over rice or for soaking up with pieces of warm naan.

    Oh hello. Don’t mind us. We’re just over here making a delicious, inexpensive, gluten-free, vegetarian dinner in one pan. In about 15 minutes. Rich, creamy chickpea curry made at home in the Instant Pot (the recipe includes stovetop instructions too!) will have you thinking twice before ever hitting up Postmates for Indian take-out again.

    a spoonful of Chickpea Curry

    If you like Indian food but are intimidated to make it at home, OR if you’re trying to convert someone who is on the fence about it, this is the dish for you. Made with a base of chickpeas, it's sometimes called Chana Masala on Indian menus. It can be made without any spice and is still super comforting and full of flavor.

    Chickpea curry comes together so fast that it’s made for weeknights. And just like Chicken and Corn Chowder it’s also freezer-friendly if you want to make a big batch and save it for last-minute meals.

    cooking onions in the instant pot

    Ingredients

    • Butter - Traditionally, Indian food uses clarified butter (ghee). It’s now relatively easy to find ghee at many grocery stores, so if it’s something you have definitely use it. Regular butter also works just fine.
    • Aromatics - Onions, garlic, and fresh ginger provide the foundation of flavor in the dish. If you’re missing one of these, it’s not a deal-breaker, but you’ll get the most flavor if you use all three. 
    • Tomato Paste - This adds a bright color, umami flavor, and a creamy texture to the rich curry sauce.
    • Mild Yellow Curry Powder - Be sure to get a yellow curry powder that is labeled mild. Some can be very spicy!
    • Garam Masala - This is a blend of spices used in Indian cooking and it adds a lot of flavor to the dish. It’s a good spice to have on hand because you can use it on its own to flavor meat, protein, or even stirred into yogurt with some lemon juice for a great dip or Indian-spiced topping. 
    • Red Pepper Flakes - Skip this or reduce the amount if you want to reduce the spice.
    • Coconut Milk - Use regular (not light) coconut milk. It has a much creamier texture and more rich flavor than light coconut milk. 
    • Chickpeas - You’ll need two cans of chickpeas (sometimes labeled “garbanzo beans”). Be sure to drain them and rinse them under cool water before using them.
    • Lime Juice - Don’t skip the squeeze of fresh lime juice added at the end of the dish. It adds a great fresh citrus flavor which balances the richness of the curry.

    cooking onions and garlic in an instant pot

    Cooking Basmati Rice and Curry Together in the Instant Pot

    The Instant Pot truly makes for a one pan meal if you’re cooking curry and basmati rice at the same time. Prepare the curry for cooking in the bowl of the Instant Pot. Combine basmati rice with water (at a ratio of 1:1) in a pressure cooker-approved bowl, elevated above the curry on a metal rack. Lock the lid and cook on high pressure for 6 minutes. The curry and rice will finish at the same time.

    cooking rice in an instant pot

    Possible Variations

    • Substitute Chicken - Use cubed chicken breast in place of the chickpeas.
    • Substitute Cauliflower - For a lighter plant-based version, use cauliflower florets instead of the chickpeas.
    • Add Vegetables - Want to boost this meal with vegetables in the curry? Add chopped broccoli, carrots, bell peppers, or cauliflower at the same time as you add the chickpeas.

    cooked rice in an instant pot

    Freeze This Meal

    To freeze this meal, store the chickpea curry and rice in separate, airtight containers. Freeze for up to 6 months.

    Print the recipe below for a label with reheating instructions. Just tape it to the top of the meal before you freeze it. 

    How to Deliver This Meal To Someone Else

    If you’re looking for a vegetarian or gluten-free meal to deliver to someone else, this would be a great one. It is easy for someone to enjoy it right away or freeze it to have later. 

    Deliver with:

    • Plain yogurt
    • Naan (I love Stonefire brand, but occasionally attempt to make it myself)

    Instant Pot Chickpea Curry, rice, and yogurt in plastic containers

    Don’t forget to print the recipe below for a recipe label / reheating instructions that can be attached to the top of the meal!

    Other Take-Out Fake-Out Meals to Try

    • Instant Pot Kung Pao Chicken
    • Instant Pot General Tso's Chicken
    • Instant Pot Honey Adobo Chicken
    • Instant Pot Korean Beef and Brown Rice
    • Instant Pot Chicken Burrito Bowls

    Favorite Tools

    • Instant Pot - I use this 6 quart version. I love this thing.
    • Pressure Cooker Rack - This set of pressure cooker racks is really useful for a variety of Instant Pot recipes, but it’s great for meals like this - when you want to cook something in the base of the Instant Pot and cook a rice or grain on top. You can also use it to elevate a steamer basket and cook vegetables on top of another dish. It makes for the ultimate one pot meal.
    • Anchor 3-Piece Glass Mixing Bowls - I've had the same set of these glass bowls for over a decade and use them daily. Glass bowls like these are safe to use in the Instant Pot, but anything that is approved to be used under pressure will work.
    Instant Pot Chickpea Curry with Basmati Rice in a white bowl
    Print Recipe
    4.30 from 37 votes

    Instant Pot Chickpea Curry (Chana Masala) with Basmati Rice

    Once you see how easy it is to make this Indian Chickpea Curry (Chana Masala) at home, you’ll never want to order it at a restaurant again. The dish is fragrant, made with basic pantry ingredients, and comes in a rich, coconut-based sauce that is perfect for serving over rice or for soaking up with pieces of warm naan.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Dish
    Cuisine: Indian
    Keyword: instant pot
    Servings: 4
    Calories: 556kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $9.25

    Equipment

    • Instant Pot
    • Metal Pressure Cooker Rack
    • Pressure-Cooker Approved Bowl

    Ingredients

    • 2 Tablespoons Butter (if you have clarified butter / ghee use it here, but regular butter is fine)
    • 1 medium Onion, chopped
    • 2 cloves Garlic, chopped
    • 2 teaspoons Fresh Ginger, finely chopped
    • 4 Tablespoons Tomato Paste
    • 2 teaspoons Mild Yellow Curry Powder
    • 2 teaspoons Garam Masala
    • ½ teaspoons Red Pepper Flakes (optional)
    • ⅓ cup Vegetable Stock
    • 1 13.5 ounce can Coconut Milk (use regular, not light coconut milk)
    • 2 15 ounce cans Chickpeas, drained and rinsed
    • 1 cup Basmati Rice, rinsed
    • 2 teaspoons Lime Juice
    • Fresh Cilantro, chopped (optional), Plain Yogurt, Naan (for serving)

    Instructions

    • Turn on the Instant Pot’s saute function to normal / medium. Add butter.
    • When butter melts, add onion and saute until onion is soft, 3 minutes.
    • Add garlic and ginger and saute for 1 minute.
    • Stir in tomato paste, curry powder, garam masala, and red pepper flakes (if using) until spices are fragrant, about 1 minute more.
    • Turn off saute function and add vegetable stock, scraping up any browned bits on the bottom of the pan.
    • Stir in coconut milk and chickpeas. (Note: If you don't want to add the pot-in-pot rice, skip ahead to Step #8.)
    • Arrange a metal rack / trivet over the chickpeas and place a 7-inch oven-safe bowl on top. Add basmati rice and 1 cup water to the bowl.
    • Close and lock the Instant Pot. Set steam release valve to Sealing.
    • Select Manual Release / Pressure Cook to cook on high pressure for 6 minutes.
    • When the cooking cycle is complete, let the pressure naturally release for 10 minutes (careful not to go any longer than 10 minutes or the rice will overcook), then move the release valve to Venting to release any remaining pressure.
    • Remove lid and use oven mitts to remove bowl with rice. Fluff rice with a fork and set aside.
    • Stir lime juice into chickpeas. Taste and season with some salt if needed.
    • Serve chickpeas over rice with cilantro and yogurt on top and naan on the side.

    Notes

    Stovetop directions: If you prefer to cook the curry on the stovetop, it can be prepared in a Dutch oven or heavy-bottomed saute pan according to instructions above. Cover and simmer for 20 minutes to let the flavors come together.
    Optional Pot-in-Pot Rice - Feel free to skip the pot-in-pot rice here. Just skip over the steps to add the trivet, bowl, and rice. Follow all other instructions (including cook time) as written.
    Freeze this meal: If you’d like to freeze the dish, let curry and rice cool completely before transferring to separate airtight containers. Freeze for up to 6 months.
    Print and attach the label below so cooking instructions are ready when you are!
     
    chickpea curry with basmati rice freezer label

    Nutrition

    Serving: 1cup | Calories: 556kcal | Carbohydrates: 55g | Protein: 17g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 15mg | Sodium: 551mg | Potassium: 271mg | Fiber: 3g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 1mg

    Here’s June who just wanted to say hi! She’s thinking really hard about taking those first steps, but we’re not quite there yet.

    *This post contains affiliate links*

    Related

    « Chicken Enchilada Casserole
    Chicken Parmesan Pasta Bake »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Filip

      September 03, 2019 at 10:50 am

      hi Jess, this recipe looks delicious! I have to try it now. Thanks for sharing!

      Reply
    2. Amanda

      March 06, 2020 at 5:40 pm

      5 stars
      This is one of our favorite recipes that we make every few weeks. My toddler “looooves” it (direct quote).

      I add in cauliflower when I add the chickpeas and I’ve noticed you do need a bit more vegetable stock when you add cauliflower in otherwise I get the “burn” notice. I’ve found that about a cup of stock works for a head of chopped cauliflower.

      We love this recipe!

      Reply
      • Jess

        March 09, 2020 at 10:43 am

        Thanks so much for your note Amanda, and thanks for the tips on adding cauliflower!

        Reply
    3. Patty

      May 20, 2020 at 5:12 pm

      5 stars
      It was so amazing! I make lots of Indian dishes. This is now our new favourite. So much flavour.

      Reply
      • Jess

        May 20, 2020 at 8:27 pm

        So glad you liked it!

        Reply
    4. Claudia

      August 04, 2020 at 8:02 pm

      Super tasty! I had made other vegetarians Indian meals on my Instapot but this one is by far my favorite. Really good flavor

      Reply
      • Jess Smith

        August 07, 2020 at 8:54 am

        Thanks so much Claudia - glad you liked it!!

        Reply
    5. Debbie

      October 10, 2020 at 8:45 pm

      5 stars
      Super yummy. My kind of food.....but better yet, my super picky family really likes this! I don't often get to repeat recipes that I really like for the rest of my family!

      Reply
      • Jess Smith

        October 12, 2020 at 8:25 am

        So glad it was a winner all around!!!

        Reply
    6. Mary

      October 25, 2020 at 3:57 pm

      5 stars
      I made this a couple days ago and it turned out perfectly. To make it vegan, I substituted coconut oil for butter or ghee. I also added half a bag of frozen veggies at the end for fun. Delicious!

      Reply
      • Jess Smith

        October 27, 2020 at 1:16 pm

        Wonderful! So glad you liked it and thanks so much for sharing the vegan / extra veggie tips!

        Reply
    7. lizabeth Joy

      December 20, 2020 at 10:05 am

      How would I use dry chickpeas for this recipe? Plan on making today.
      Thanks
      Liz

      Reply
      • Jess Smith

        December 21, 2020 at 2:09 pm

        Hi Liz - I'm getting to this a bit late, but hopefully you went ahead and gave it a try! If I were making this with dry chickpeas, I would probably try adding an extra cup of water and then increasing the pressure cook time to the time recommended for dry chickpeas. I think it should work out!

        Reply
    8. Beth

      January 11, 2021 at 11:49 am

      5 stars
      This was the best chickpea coconut curry I've made. Definitely a keeper.

      Reply
      • Jess Smith

        January 12, 2021 at 8:29 am

        So glad you liked it Beth!!

        Reply
    9. Mary

      January 26, 2021 at 3:05 pm

      5 stars
      I love this recipe -- it is now in my regular rotation since I found it a few months ago. I substitute coconut oil in place of the ghee (it works beautifully) and I like to eat it with quinoa. It really does taste like something from my local Indian restaurant but I made it in my own kitchen.

      Thanks for the great find!

      Reply
    10. Olivia

      April 19, 2021 at 8:35 pm

      5 stars
      This turned out amazing! I added a cubed sweet potato and some broccoli florets, and only did one can of chickpeas. I also increased the vegetable stock to 1 cup like another user suggested. Thanks for the great recipe, it's a perfect base for lots of ideas!

      Reply
      • Jess Smith

        April 22, 2021 at 8:46 am

        So glad you liked it! We have definitely tried all different variations on this recipe -it's a go-to for me!

        Reply
    11. Clay

      April 25, 2021 at 7:24 pm

      This was great, I never imagined my kids would love chickpea curry but they sure did! It was a chana masala crossed with some Thai curry flavors and I loved it! Will be making again!

      Reply
      • Jess Smith

        April 26, 2021 at 7:05 pm

        Yay! So happy to hear this was a winner with the kids!

        Reply
    12. Nick

      July 28, 2021 at 2:39 am

      Hey thanks for the recipe, I'm halfway thru it now but so far so good. Would you ever consider adding metric units in your recipes? It's just that it would save me googling/converting all of the imperial units.

      Reply
      • Jess Smith

        July 30, 2021 at 9:18 am

        Hi Nick - many of our recipes include metric measurements, but we're slowly working our way through to update all of them. Thanks for the suggestion!

        Reply
    13. Dan

      August 16, 2021 at 1:41 pm

      Any modifications required if I want to start with dried/soaked chickpeas?

      Reply
      • Jess Smith

        August 30, 2021 at 8:41 am

        I haven't made it using dried chickpeas, but it should be as simple as adjusting the cook time and increasing the water.

        Reply

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