Instant Pot Chickpea Curry

The aroma of simmering spices fills the kitchen as the Instant Pot works its magic, creating a creamy and flavorful chickpea curry. This Instant Pot Chickpea Curry comes together in just about 30 minutes, making it perfect for busy weeknights or a cozy weekend dinner. The best part? The pressure cooking method infuses the chickpeas with vibrant flavors while ensuring a delightful, creamy texture.

This recipe is ideal for those who love plant-based meals without sacrificing flavor. It’s perfect for family dinners, meal prep, or impressing guests with minimal effort. Store any leftovers in an airtight container in the refrigerator for easy re-heating throughout the week.

Why You’ll Love This Recipe

• The Instant Pot minimizes cooking time while maximizing flavor infusion.
• This dish is creamy yet light, thanks to the coconut milk.
• Packed with protein and fiber from chickpeas, it’s a wholesome meal.
• Versatile for meal prep or a quick weeknight dinner.

What You’ll Need

Here’s what you’ll need to make the curry:

For the Curry Base

• 1 tbsp coconut oil
• 1 yellow onion, diced
• 3 cloves garlic, minced (can sub 1 teaspoon garlic powder)
• 1 tbsp grated fresh ginger or store-bought ginger paste
• ¼ cup water
• 15-oz can full-fat coconut milk (can sub light coconut milk)
• 1 tbsp curry powder
• 1 tsp garam masala
• 1 tsp kosher salt (plus more to taste after cooking)
• ½ tsp ground turmeric

For the Chickpeas

• 30 oz canned chickpeas, drained and rinsed
• 3 tbsp tomato paste

For the Spinach

• 4 large handfuls fresh baby spinach (can sub 2 cups frozen chopped spinach)

For Serving

• Basmati rice
• Naan
• Chopped fresh cilantro
• Lemon yogurt sauce (highly recommend! Make it with vegan yogurt, if needed.)

Note: Substitute light coconut milk for a lighter version.

Substitutions & Swaps

• Use garlic powder instead of fresh garlic.
• Light coconut milk reduces fat content.
• Spinach can be replaced with other greens.
• Serve with quinoa as a gluten-free option.

How to Make It

Get ready to enjoy a simple yet flavorful meal!

1. Sauté

Turn on the Sauté function on the Instant Pot. Once the screen says “Hot,” melt the coconut oil, then add the diced onion. Cook until the onion is softened and fragrant, about 3-5 minutes.

2. Add Aromatics

Add the minced garlic and grated ginger, then turn off the Sauté function and continue to sauté in the residual heat for 30 seconds, stirring continuously.

3. Deglaze

Pour in the water and deglaze the bottom of the pot, using a flat-bottomed turner to scrape up any bits of food stuck to the bottom of the insert. This step is critical to prevent a burn warning.

4. Combine Ingredients

Add the can of coconut milk, then sprinkle in the curry powder, garam masala, kosher salt, and turmeric. Add the chickpeas in an even layer and then place the tomato paste on top. If using, add the frozen spinach now. Do not stir.

5. Pressure Cook

Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 5 minutes (your Instant Pot model may have a "Pressure Cook" button instead). It will take 10-15 minutes to come to pressure. After cooking, allow for a 5-minute natural release (NPR), then quick release the remaining pressure.

6. Mix and Serve

Open the lid and mix the curry until all ingredients are well combined. Stir in the baby spinach, then set the lid askew on the pot for a few minutes until the spinach is wilted.

7. Taste

Taste and season with additional salt if needed, then serve with basmati rice and/or naan, topped with chopped fresh cilantro and yogurt sauce.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, but best enjoyed fresh.
Reheat: Use the microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Make sure to deglaze the pot to avoid burning.
• Adjust the spices according to your heat preference.
• Fresh spinach wilts quickly, so add it last to retain its texture.
• For more creaminess, blend a portion of the curry before serving.

Serving Suggestions

• Pair with fluffy basmati rice for a complete meal.
• Serve with naan for a perfect dipping companion.
• Top with lemon yogurt sauce for added creaminess.