Instant Pot Potato & Chickpea Curry

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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

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Instant Pot Potato & Chickpea Curry

Potato & Chickpea Curry made in the Instant Pot! Vegan & gluten-free.
potato & chickpea curry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Manali
4.89 from 18 votes
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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

  1. Press saute button on the IP.
  2. Once hot, add oil and then add the cumin seeds.
  3. 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.

  4. 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.

  5. Add diced potatoes, chickpeas and stir to combine. Add water and mix.

  6. Add 2 tablespoons chopped cilantro and close the lid of the IP.
  7. Press the manual button and cook on high pressure for 6 minutes. Do 10 minutes Natural Pressure Release and then do a quick release. 

  8. Add coconut milk, lemon juice and adjust spice levels to taste.
  9. Garnish with some more cilantro and enjoy the curry over rice!

Instant Pot Potato & Chickpea Curry

31 thoughts on “Instant Pot Potato & Chickpea Curry

    1. 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!

  1. I have just made this, using Aubergine (eggplant) instead of potato (my wife is not a high potato fan). Really delicious – thanks!

  2. 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?

  3. 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.

  4. 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!)

  5. 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!

  6. 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.

  7. 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!

    1. 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!! 🙂

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