Today’s recipe for Instant Pot chickpea curry is one of those recipes that I keep in my back pocket for whenever I Just Can’t Even. It’s made mostly out of items are pantry staples — canned chickpeas, canned diced tomatoes, canned coconut milk, an onion, a couple of carrots, a variety of spices and cilantro. My kids are obsessed with the creamy tomato sauce, the chickpeas and the heaps of steamed white rice that I serve with it. With the Instant Pot, it’s even faster to make than on the stove, which really leaves zero excuses not to make it a part of your weeknight rotation.
I love a quick and simple recipe that turns out to be super delicious! In any case, I’m always down for anything with chickpeas 😉
This is one of my go-tos for weeknights! And I love chickpeas, too! 🙂
This looks so yummy! I love the bright color!
Thank you! Let me know how it goes if you make it! 🙂
Our whole family loves this one! So easy and delicious!!
I’m so glad to hear that!
I really enjoyed this recipe! The flavors are powerful and delicious.
When I make this again next time, I plan to drain out more liquid from the tomatoes, since I found the end result more liquid than I preferred and spent quite a while reducing the liquid. Other than that, I really enjoyed it!
Anna, thanks for posting your comment! I’m glad you liked it. It’s one of our family favorites. I think draining out the liquid from the tomatoes makes sense to give the curry a creamier consistency.
Help! I have a Cuisinart pressure cooker instead if an Instant Pot! Should I use low or high pressure? How long should it cook?
Thanks, Pam
Hi Pam! I’m not familiar with the Cuisinart pressure cooker, but my gut tells me you should try to use low pressure at 15 minutes and add time from there. Let me know how it goes!
How long is it supposed to cook on the soup function, or am I just missing where it says that?
Hi, the soup function is usually an automatic function that will run for 30 minutes, but if you’re not using an Instant Pot specifically, you can always set your cooker to “manual” for 30 minutes. Good luck!
Canned chick peas? How long do they cook? High pressure or low pressure? THe soup default goes to 30 min. High pressure, but you mention to someone else to try low pressure for 15 min., ??
Hi Jenn! Yes, use canned chickpeas. I use soup default 30 minutes, high pressure and have had no issues. Let me know how it works for you!
This recipe was a hit with my wife and teenage son. I made a couple modifications, one accidental and the other intentional.
I used the soup setting but only for ten minutes, not 30 (I misread the recipe) Since the chickpeas are pre-cooked I think manual high pressure for 5-7 minutes followed by natural release would probably be enough cook time. Will try next time!
We had some fresh green beans in the fridge so I chopped them into 1” long pieces and added at the very end (with sauté on low setting). They were just cooked enough to stay crunchy.
Thank you for sharing this delicious recipe!
Hi Larry! That’s great to hear. Interesting that you did only 10 minutes and it came out well! I’m going to try that next time. The green beans sound like a great add, too!
I was kind of disappointed in this recipe. Unfortunately I found this recipe much too watery and not too be very spicy. I only pressure cooked for 10 minutes (not the 30, as written), and even then, my chick peas were overcooked. In the future, I would cook for about half that time. When I tasted the curry after it cooked, the amount of spice was not nearly enough, so I ended up adding about a tablespoon of curry powder.
Sorry to hear that, Megan. I made this curry deliberately less spicy because my daughter is really sensitive to heat. Next time, try adding a teaspoon of cayenne pepper along with the other spices for more kick. As for overcooking the chickpeas, I’m surprised to hear that. I make this recipe all the time and haven’t experienced that. Maybe switch your instant pot to low pressure and see if that helps? Thanks for your comment!
What size cans of chopped tomatoes are you using?
Standard 14 ounce cans. Hope this helps!
I don’t understand why this recipe used the Soup setting. It would have been much more effective to do a manual on 7 minutes. Even after 30 minutes on Soup with 10 minutes Warming, it’s extremely watery. Definitely will not make this recipe again.
Lauren, what kind of coconut milk are you using? I’ve found that different brands of coconut milk might make the curry more watery. To fix that, I stir in an extra tablespoon or two of tomato paste to thicken it up. Sorry it didn’t turn out well for you!