This Instant Pot vegan chickpea curry cooks chickpeas, carrots, potatoes and green beans in a fragrant Indian curry sauce. Made with vegan ingredients, the Instant Pot makes it hands off and simple to prepare.
When it comes to convenient Instant Pot meals, I look for ones without a sautรฉ step. Instant Pot Moroccan lentils and Instant Pot vegetarian chili are two personal favorites of mine, as is this chickpea curry.
With chickpeas, carrots, potatoes and green beans cooked in a delicious Indian-spiced coconut curry sauce, it's perfect for a weeknight dinner, or stored for meal prep.
You'll โก this Instant Pot chickpea curry because
- it's flavorful, yet made with simple spices that are easily found in North America
- it's a no-sautรฉ recipe, is vegan, gluten-free and kid-friendly
- you can meal prep it two different ways
Recipe video
Watch the video below to see exactly how I prepped this curry. Itโs so easy! You can find more of my recipe videos on my YouTube channel, or onย Facebook.
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Ingredient notes
- chickpeas- for this recipe, you'll need cooked chickpeas to start. You can either purchase canned chickpeas, or cook your own Instant Pot chickpeas
- coconut milk- go for a full fat coconut milk to make the sauce rich and creamy
- curry powder- I've used a mild curry powder, which makes this curry not at all spicy. You can use a medium or hot curry powder to increase the spiciness, or add ยผ teaspoon (or more) of cayenne
- baby potatoes- you can use any type of potato for this recipe; if you use larger potatoes, simply cut them into 1 inch cubes. If freezing this curry before cooking, you'll need to use baby potatoes (leave them whole)
- green beans- you may use fresh or frozen green beans. We add them after cooking the curry through so that they do not overcook andย retain some texture
Recipe tips
Instant Pot models that work
This recipe has been tested in both a 6 quart Instant Pot and an 8 quart Instant Pot, and it worked great in both! If you have an Instant Pot mini, you may need to cut the recipe in half to get it to fit into the pot. Leave us a comment below if you give it a try in the mini to let us know how it goes for you!
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10 minute natural pressure release
I like to allow soups, stews or curries cooked in the Instant Pot to naturally depressurize for at least 10 minutes, as this helps the liquids settle. If you do a quick pressure release, youโll risk the liquid spewing out the valve.
To do a natural pressure release, simply let your Instant Pot sit for 10 minutes after the cook cycle has completed. Set a timer for 10 minutes, and when the time is up, carefully move the steam release handle into the โventingโ postition.
For more information on quick versus natural pressure release, check outย Instant Pot 101.
The finishing touches
After the 10 minute natural pressure release has completed and you've removed the lid from your Instant Pot, the next step is to stir in some lemon juice and green beans. Leave the Instant Pot on 'keep warm', and place the lid on. Let the pot sit for 5 minutes, until the green beans have turned bright green and softened slightly. You can leave the pot to sit for longer if you like your beans even softer.
Serve it with
- Perfect, fluffy rice
- Cauliflower rice
- Naan bread, roti or chapati
- Fresh cilantro
- A dollop of coconut yogurt
Storage, meal prep + reheating
Instant Pot chickpea curry works great for meal prep and even tastes better on day two! Here's how to safely store and reheat it:
- fridge-ย cool completely, then portion out into meal prep containers with rice, or store in a single, large portion. Refrigerate for up to 4 days.
- reheat- heat individual portions in the microwave until steaming hot; heat larger portions in a pot on the stove over medium heat for 15-20 minutes, until warmed through.
- freezer- cool completely, then portion out into meal prep containers with rice, or in larger plastic or glass freezer jars (leave room for expansion in the jars, and leave lids ajar until fully frozen). Freeze for up to 3 months.
- thaw- overnight in the fridge; depending on the quality of your meal prep containers, you may be able to microwave from frozen on low heat.
Freezer packs
This recipe can be prepared ahead as a freezer pack- this refers to a meal that is assembled and frozen prior to cooking. When you go to cook, simply thaw, dump into the Instant Pot insert, and cook- no need to measure out any of the ingredients.
- In a gallon-size freezer bag, reusable silicone bag or meal prep container, combine all ingredients except for the lemon juice and green beans.
- Freeze for up to 3 months.
- Thaw completely before cooking- I do not know if the Instant Pot will come to pressure if cooked from frozen.
- Cook as directed in the recipe card, and enjoy!
Check out myย favorite freezer containers.
More vegetarian recipes
- 33 Vegan Meal Prep Recipes
- Instant Pot Lentil Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Enchilada Quinoa
- Instant Pot Fiesta Rice Bowls
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Chickpea Curry (Vegan)
Ingredients
- 1 onion chopped
- 2 cloves garlic minced
- 1 inch ginger finely chopped
- 1 tablespoon cumin
- 1 tablespoon curry powder see note 1
- 1 ยฝ teaspoons garam masala
- 1 ยฝ teaspoons ground coriander
- 1 teaspoon salt
- 13.5 oz can coconut milk 400 mL; full fat
- 18 oz can diced tomatoes 540 mL; including juices
- 18 oz can chickpeas 540 mL; drained and rinsed
- 2-3 carrots sliced
- 10 baby potatoes see note 2
After cooking
- ยฝ lemon (juiced; 2 tablespoons)
- 2 handfulls green beans
- rice (to serve)
Instructions
- Assemble ingredients- Into the stainless steel insert of your 6 or 8 quart Instant Pot, add the onion, garlic, ginger, cumin, curry powder, garam masala, ground coriander, salt, coconut milk, diced tomatoes, chickpeas, carrots and baby potatoes. Stir to combine.
- Cook- Put the lid on the Instant Pot and place the steam release handle to the 'sealing' position. Pressure cook on high for 5 minutes. The pot will take roughly 20 minutes to come to pressure.
- 10 minute natural pressure release- Once the cooking cycle has completed, allow the Instant Pot to sit for ten minutes. After 10 minutes, carefully transfer the steam release handle to the 'venting' position and release any remaining pressure.
- Lemon juice + green beans- Take the lid off the Instant Pot and stir in the lemon juice and green beans. Put the lid back onto the pot and allow it to sit on 'keep warm' for 5 full minutes, until green beans are bright green and slightly tender.
- Serve- Serve over rice with naan bread, a dollop of coconut yogurt and/or cilantro.
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Tips:
- Refrigerate for up to 4 days
- Freeze for up to 3 months
- freeze for up to 3 months
- thaw before cooking as directed above in this recipe card
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Ashley says
Hello. Where did you find an 18oz can of chickpeas? Every can I have seen is 15.5.
Thank you for the recipe. I look forward to making it.
Denise Bustard says
Hi Ashley! I'm in Canada and all our beans come in 19 oz cans; 15 oz will work great! Hope you enjoy ๐
Andrea says
This was so tasty and full of flavour! Looking forward to the leftovers tomorrow ๐
Denise Bustard says
Hi Andrea! I'm so happy to hear you enjoyed the recipe. Thank you so much for coming back to leave a review, I really appreciate it!
Caz says
To save on buying a different sack of potatoes for this Iโm planning to try cut up russets. Have you tried russets one this recipe? Hope it wonโt make that big of a difference in the instant pot.
Denise says
Hi Caz! I haven't tried with russets, but think they would work? Let me know how it goes ๐
Shauna says
I have made this a few times now and I LOVE it! It is so easy and so delicious. I just doubled the recipe so I can freeze individual portions in Mason jars for lunches. Thank you, it adds some comfort to this time at home during this time at home for the COVID-19 crisis.
Denise says
This makes me so happy to hear, Shauna! That's so smart to make extra. I'm definitely sick of cooking meals right now ๐
Nolan says
Good Recipe,
I had a 3qt, rushed everything almost cause I wanted to play games lol. The results came out okay. Overall, I am pleased and would recommend this recipe. I made the mistake of adding the green beans before the 'after cooking' part (cause I was rushing), they only came out soft didn't change anything. HOWEVER, my dish is...
-Left on 7mins instead of the 5mins (thinking cause its 3qt it needs slightly more time)
-Watery (because of it being 3qt? also with the green beans added by mistake)
-Maximum volume used in the 3qt, cannot add much else, near the rim
-Didn't let it sit for 10min before releasing pressure
-Don't rush it (DUHH!!)
So for anyone with a 3-quart pot, recommend going half with everything, will probably result in a creamy sauce? This serves quite a lot, I added cooked chicken breast with it so makes the portions even larger. OVERALL, I messed this dish UP, I deserve these results, it deserves 4 stars because I didn't see anyone do a 3 quart in the comments on this page.
Hope this helps anyone.
Denise says
Hi Nolan! Thanks for leaving a review with such helpful feedback! So this is not meant to be a super creamy curry, but it also should not be watery. The thing with the Instant Pot is often when you first lift the lid, your meal might look watery, but as it cools, it will thicken up. One thing I've found that can help thicken a curry up is to add a few tablespoons of almond flour. I know this sounds weird, but as the almond flour absorbs into the sauce it really does help thicken. I have not tried it with this recipe, but it's something to consider for next time ๐
Elke says
Made it today, very easy to assemble. Mine was a little to spicy for me si next time I will adjust the seasoning. Didn't care for the green Beans in it, will do itnon the side.
Denise says
Thanks so much for sharing your experience! I would recommend a mild curry powder, as this was not actually spicy at all for us.
Emily says
Hi, if you are going to freeze after cooking, do you still need to keep potatoes whole or is this instruction only if you are freezing the ingredients prior to cooking? Thanks!
Denise says
Hi Emily! If you are going to freeze after cooking, no need to keep the potatoes whole. If you are going to freeze before cooking, I do advise keeping the potatoes whole. Hope you enjoy!
Elaine says
Got the burn message 3 times. Added some water after the second time. Trying one more time. Crossing my fingers.
Denise says
Gah! That's so frustrating, as I've personally made this recipe probably 10 times and have never had a burn warning. Hope third time was the charm for you :/
Sharon says
Delicious and so easy. Cooked to perfection
Denise says
Woo hoo! So happy to hear this. Thanks for reporting back, Sharon!
sandra says
What kind of canned coconut milk do you use...sweetened or unsweetened?
Thanks!
Denise says
Hi Sandra, I use regular coconut milk, unsweetened. We do not have sweetened coconut milk available here in Canada that I have seen?
Emma says
Hello! Did you ever work out if this can be cooked in a slow cooker? Backpacker here, debating buying a slow cooker. An Instant Pot is a little out of my budget, considering I'll only be living here until May!
Denise says
Hi Emma! Sorry for my late reply. I think this would work fine in a slow cooker; I'd do low for 6 hours or so. Let me know if you give it a try!
Carolyn says
Hi! I'm so excited to try this. My husband loves curries so he's looking forward to it too! Unfortunately, I have an allergy to night shades, which includes potatoes. Do you think cut up cauliflower would work as a substitute?
Thank you!!
Denise says
Hi Carolyn! I think cauliflower would work, you may want to reduce the cook time. I would try 2-3 minutes, and see if the veggies are cooked through. Let me know how it goes for you! PS-I had no idea a potato was a night shade!
R says
Where are you buying your diced tomatoes and chickpeas? I have never seen can sizes other than 14.5/15 oz. or 28 oz.
Denise says
Hi R! For this recipe you can use 15oz cans! I am in Canada and for some reason ours are 18 oz. LOL!
Leah says
Can you cook this with something other than coconut milk?
Denise says
Hi Leah, I've only made it as written. I wouldn't replace with cream as it will separate. You could try just replacing with stock but it might end up just like a soup and not creamy. Do you have a specific ingredient you want to replace it with?
Shannon Hagge says
I'm wondering the same thing...I'm out of coconut mlk....use unsweetened almond milk? ๐ค
Denise Bustard says
Hi Shannon, thanks for your patience with my reply (holidays!). I don't think almond milk would be good, as it's so thin. I would normally suggest stirring in yogurt at the end of the cook time, but there might not be enough liquid for the pot to come to pressure without the coconut milk. Unfortunately I'm at a loss of what to suggest here ๐
Pam Wolff says
Hi! How many cups of cooked chickpeas is this? Iโd like to cook my own and not use cann s. Thanks!
Denise says
Hi Pamela! It's around 2 cups! I just cooked 1 lb of dried chickpeas yesterday and I got 6 cups, so 1/3 of a pound should do. Hope you enjoy!
Paul DeShaw says
Where do you find 18 oz cans of chickpeas? 15.5 and 28 oz are the only sizes I see where I shop.
Denise says
Hi Paul! It's probably because I'm in Canada, for some reason our cans are 19 oz and in the US it's all 15 oz. It works great with 15 oz as well!
Leona says
Do you need to soak the chickpeas before cooking them this way? Thank you!
Denise says
Hi Leona! This recipe calls for canned chickpeas which are already cooked. You can also cook chickpeas from scratch but would have to do it separately from cooking the curry. Here's the IP directions for that: https://sweetpeasandsaffron.com/instant-pot-chickpeas/
Brett Simon says
Tried this.....and it was simple to make and totally delicious. Great to be able to freeze and simply re-heat at work
Denise says
So happy you enjoyed it, Brett! Thanks for reporting back ๐
Christina says
This was the best chickpea curry recipe I've tried, plus it's so simple to make and healthy - thank you for sharing this!! ๐ Really takes the stress out of busy weekday dinner prep.
Denise says
I am so happy you enjoyed it, Christina! Thanks so much for taking the time to leave a review!
Carmen Verheijen says
How to stove cook this?
Denise says
Hi Carmen! I haven't made this on the stovetop, but I'd just throw it all in a pot and simmer for 30 or so minutes, until tender. I hope you enjoy!