Instant Pot Potato & Chickpea Curry
Sep 22, 2017, Updated Jan 02, 2018
Potato & Chickpea Curry made in the Instant Pot! Vegan & gluten-free.
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Instant Pot Potato & Chickpea Curry – an easy weeknight curry which you can make in 30 minutes in your IP. Vegan & gluten-free.
The weather has done such a quick turnaround here, like when my dad arrived here 2 weeks back, it was warm and sunny and right now it’s freezing. Looks like we went straight from summers to winters and skipped fall! Oh, the dreadful rains and grey skies are back in full swing. I am missing summer already and it’s not even fall yet (officially!). Cold weather calls for comfort food and nothing is more comforting than potatoes. Don’t you guys agree?
Potatoes are a key staple in every cuisine around the world and Indian food is no exception. Most of our popular everyday sabzis are made using potatoes like aloo gobi or aloo matar or aloo beans and so much more than I haven’t shared on the blog. Also Indian street food uses potatoes extensively, there are potatoes in everything right from pav bhaji to aloo tikki to samosa! Come to think of it, what would the world do without french fries and how would a Thanksgiving dinner ever be complete without a side of mashed potatoes. Potatoes are loved universally and I think that’s because they are so convenient to use and also taste great with anything and everything!
I feel lazy to cook during cold weather so right now I am all up for recipes which are not only comforting but also gets done in less time. And when it comes to quick meals, I trust my Instant Pot. This Instant Pot Potato & Chickpea Curry is really simple to put together and there’s nothing fancy about it. Simple ingredients and a simple weeknight curry.
I always prefer soaking my chickpeas overnight before cooking them, the taste is just so much better that way. However there are days when I am pressed on time and want something quick and for those days, I am fine with the canned chickpeas too. While using canned chickpeas, just make sure to rinse them really well. So this curry uses canned chickpea along with white potatoes and spices. White potatoes have a subtly sweet flavor and are perfect to use in curries as they hold their shape well after cooking. Have you guys ever wondered about the different types of potatoes and their use in various recipes? Head over to Potatoes USA website to know more! Also, find out some delicious recipes on their website and Facebook page!
This Instant pot potato & chickpea curry tastes great with rice, that’s how I ate it but it would also be good with any bread or even quinoa. It’s also great to pack for lunch the next day. I love dinner recipes which are also great for lunch the next day. It saves me so much time in the morning!
If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
* You may use a can of crushed tomatoes in place of the fresh tomato puree.
* Adjust spice levels to taste
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Recommended for this recipe: Instant Pot | Curry Powder | Coconut Milk
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Instant Pot Potato & Chickpea Curry
Ingredients
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 medium red onion
- 2 green chili sliced
- 3 large garlic cloves finely chopped
- 1 inch ginger finely chopped
- 3 medium tomatoes pureed
- 1.5 teaspoons curry powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon smoked paprika
- 1.25 teaspoon salt or to taste
- 3 white potatoes [260 grams] diced
- 2 x 15.5 oz can of chickpeas drained & rinsed
- 1.25 cups water
- 2 tablespoons chopped cilantro
- 1/3 cup coconut milk
- 1 tablespoon lemon juice
- more cilantro for garnishing
Instructions
- Press saute button on the IP.
- Once hot, add oil and then add the cumin seeds.
- Let the cumin seeds sizzle and then add chopped onion, ginger, garlic and green chili. Cook till onions are soft and light brown, around 3-4 minutes.
- Add the tomato puree. Stir and cover the pot with a glass lid. Cook the tomato puree for 5 minutes and then add curry powder, garam masala, cumin powder, turmeric powder, smoked paprika and salt. Cook the spices for a minute or two.
- Add diced potatoes, chickpeas and stir to combine. Add water and mix.
- Add 2 tablespoons chopped cilantro and close the lid of the IP.
- Press the manual button and cook on high pressure for 6 minutes. Do 10 minutes Natural Pressure Release and then do a quick release.
- Add coconut milk, lemon juice and adjust spice levels to taste.
- Garnish with some more cilantro and enjoy the curry over rice!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Instant Pot Potato & Chickpea Curry
I’m not a fan of cilantro.I substituted; I added baby spinach and arugula mix at the end to wilt.
Made this last night. It was absolutely delicious but the potatoes weren’t cooked. I pressure cooked for an additional three minutes to ensure they were done, which turned out fine. They were chopped up small, but maybe they were just a different kind of potato to the ones in the recipe! I added a bit more curry powder to taste, and a can of chopped tomatoes along with the puree. Yum, will make again.
thanks for trying!
What if I only had fresh chickpeas. I soak them overnight and then?
Thank you
I wouldn’t cook the raw chickpeas and potato together in the IP because potatoes would turn absolute mush by the time chickpeas cook in the Instant Pot. maybe make the recipe on stove-top?
Which instant pot cooker do you recommend?
Instant pot duo 6 qt
Yummy. Also added yam and cauliflower, both so great curried.
Hi! What if you don’t have coconut milk?
it gives creaminess so I prefer that. If not use any milk!
Can you use yogurt in place of coconut milk?
you can try
How much water requird per can
hmm what quantity is mentioned in the recipe
I had a craving tonight for a potato chickpea curry and I found this recipe. It is absolutely delicious! It will be made again! Thank you for sharing it!
Hey, can I make this recipe even if I don’t have an instant pot? and if so, for how long?
Hi. Is there a substitute for the coconut milk? Just realized that I am out ?
you can try cashew milk..also to make it creamier, you can blend some raw cashews along with the milk and add to the curry
What type of green chiles?
thai green chilies
I have made this a little but too early.
Will this be alright on the warm setting for 2 hours?
yes it will be fine
This is a wonderful recipe! I don’t have an instapot so just followed the steps in the order given but in a heavy pan on the stove top. It worked out beautifully. Cooking time was a little longer for the potatoes but the rest was about the same. It was very tasty and reheated well. In fact I’m making it again tonight! Thanks for a new favorite recipe!
glad to know! 🙂
Hi Manali,
I see you use curry powder in your recipes. Learning about indian cuisine, I read that curry powder in fact, don’t exist in indian stores. I read that each family have its own recipe (its own mix of spices), and one mix of spices is not the same in each curry recipe. Do you confirm that or curry powder are also available in indian stores?
If curry powder is generally made at home, do you have recipes of curry powder(s)?
Have a nice day!
Hi Cristian, you are right, there is no curry powder in Indian cuisine. I very rarely use it in my recipes, this is just one of the few recipes that I have used curry powder, I do it sometimes to make it easier for my US readers since they have access to curry powder easily at local stores. Curry powder if I am not mistaken is a British thing as is the tikka masala. But since it has become to popular in the western world, all Indian stores also carry curry powder now. But you won’t be able to find it easily in India, that’s for sure! Garam masala is what we make at home and it’s a mix of spices, there’s no curry powder..
This recipe is tastes amazing! It’s restaurant quality taste! Wow. And the best part is it’s a healthy recipe. I couldn’t believe how tasty this recipe turned out. I used dried chickpeas which I soaked for 12 hours overnight. Then I let them “sprout” for about 5 hours. Dried and soaked chickpeas typically takes 45 minutes for my IP (the 6 quart 7-in-1 version) so I did a quick release at about 35 minutes and threw in the potatoes. Set it for another 10 minutes and let it naturally release. (I’m not sure why my IP always takes longer to cook some beans. It’s not all beans. Anyone else have this experience with their IP taking longer to cook beans?) This is a 5 star recipe! I will be ordering your cookbook and can’t wait to get it and try more IP recipes!
Thank you Mona, I am so glad you enjoyed the recipe! 🙂 Yes some beans take longer to cook. I faced the same problem with kidney beans, the larger ones that we use to make curry. Even if I soak them for 12 hours they still don’t pressure cook in 30 minutes! I mean they are cooked but not the melt-in-mouth texture that I want for my rajma! Not sure why this happens! :/ Chickpea on the other hand cook well! I hope you enjoy the recipes from my cookbook!! 🙂
Yes! Exactly! Well I hope you have a rajma recipe in your Cookbook!!
I do! It’s for Kashmiri Rajma..you can check the table of content on amazon and see the index..it’s available for preview! 🙂
Oh perfect! Already ordered!
Thank you 🙂 Hope you like the recipes!
I am fairly new to both the instant pot AND curries, and this recipe was just about perfect. I used one Serrano which made it particularly spicy, and didnt have coconut milk so just stirred in a bit of cream at the end. Well done, this one is going into the regular rotation for sure. Thank you for sharing it with us.
glad to know you enjoyed it Itzli!
hi there – a couple of questions: 1) when you say green chili, could i use 2 jalapeño peppers, seeded and sliced? 2) if i replace the tomatoes with canned crushed tomatoes, just a ~15oz can, right? and 3) would lite coconut milk be ok? thanks so much!
Hi! 1) you can use jalapeno 2) the 15 oz can should be okay 3) yes lite coconut milk would work! Hope you like it 🙂
Great dish, it was a big hit with my family when we had a vegan guest for dinner. The total time was longer than listed (but worth it!)
glad to know!
How much tomatoe purée should I use?
it’s 3 medium tomatoes which are pureed and then added to the curry
I have this one cooking right now. Everything was going well until I realized that I was out of coconut milk. I am about to find out what happens when I substitute almond milk.
I hope this works. Your recipe looks great.
I love the looks of this recipe and can’t wait to try it. Can I use canned tomatoes instead of fresh? If so, how much would I use?
Never mind! I reread the recipe and see that you addressed this. Thanks! 🙂
hope it turned out okay Andrea!
How much cumin would you use if using ground cumin and not cumin seeds?
around 1/2 teaspoon maybe..
I have just made this, using Aubergine (eggplant) instead of potato (my wife is not a high potato fan). Really delicious – thanks!
Glad to know, love the idea of adding eggplant!
Mine didn’t seal either. We’re we supposed to drain the chickpeas?
i like to make this using dried chickpeas, would you add more time for that?
yes..soak chickpeas overnight and then do 20-25 mins on chili/bean mode.
How many cups of dried chick peas?
around 1.5 cups dried beans? and then you will have cook it much longer,potatoes will turn very mushy by then.
Can this dish be done in a crock pot?
I am not sure Tracy, have never tried it in the crock pot!
Don’t know where I went wrong with this recipe but the instant pot couldn’t seal. Too little liquid?
hmm there’s enough liquid with water and the tomatoes..sometimes that has happened with me as well, the IP just wouldn’t seal- I think it has something to do with the IP rather the liquid content!
Potatoes and chickpeas are my two favourite foods to have in curry – this looks so nourishing and delicious Manali. I can’t wait to try it!
That looks like a perfectly comforting and delicious meal!