Instant Pot Chickpea Curry (Vegan!)

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This Instant Pot Chickpea Curry is a fast & easy weeknight meal that you can throw together in minutes using your electric pressure cooker. I love how flavorful it is!

The Chickpea Curry recipe is one of the first curry recipes I’ve made that doesn’t call for any sort of cream or dairy-substitute, like coconut milk. It’s a lighter, tomato-based curry that’s full of flavor and happens to be super simple to make.

This recipe calls for canned chickpeas to make it as fast as possible, but you can make Instant Pot Chickpeas from scratch before you get started!

If you’re still getting used to your pressure cooker, I’ve got loads of healthy Instant Pot recipes for you to try, all with step-by-step instructions. I know how intimidating the Instant Pot can be when you’re first getting started, so I also walk you through it in my video tutorials.

Also, be sure to check out The Fresh & Healthy Instant Pot Cookbook for recipes that are made easy-to-find whole food ingredients. There’s a photo and nutrition information for EVERY recipe in the book.

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4.81 from 124 votes

Instant Pot Chickpea Curry

This Vegan Chickpea Curry make a fast vegetarian dinner, especially when cooked in an electric pressure cooker like the Instant Pot. 
Course Main Course
Cuisine Indian
Keyword chickpea, curry, instant pot, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 119kcal


  • 2 tablespoons olive oil
  • 1 onion , diced
  • 1 small green bell pepper , diced
  • 2 large garlic cloves , minced
  • 1 tablespoon curry powder
  • 2 (15-ounce) cans chickpeas , rinsed and drained
  • 1 (14.5 ounce) can crushed or diced tomatoes (with juice)
  • 1 cup frozen corn
  • 1 cup sliced okra
  • 1 cup packed kale leaves
  • 1 cup vegetable broth
  • 1 tablespoon maple syrup
  • 1 teaspoons fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Juice of 1 lime
  • 2 tablespoons cilantro leaves


  • Preheat the Instant Pot by selecting Sauté.
  • Once hot, add the oil and onion and stir. Cook for 4 minutes until the onion is translucent and starting to brown. Add the bell pepper and garlic and cook for 2 minutes more. 
  • Add the curry powder and stir. Cook for 30 seconds before adding the chickpeas, tomatoes with juice, corn, okra, kale, broth, and maple syrup. Stir and secure the lid, moving the steam release valve to Sealing.
  • Select Manual or Pressure Cook and cook at high pressure for 5 minutes.
  • Once cooking is complete, let the pressure naturally release for 10 minutes. When the screen reads LO:10, you can move the steam release valve to Venting to release any remaining pressure.
  • When the floating valve in the lid drops, it's safe to remove the lid. Add the salt, pepper, and lime juice. Stir and taste, adding more salt as needed.
  • Top with cilantro leaves and serve over cooked rice. (By the way, you can cook a bowl of rice at the SAME TIME in your Instant Pot with this recipe, using pot-in-pot cooking.)


Calories: 119kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Sodium: 560mg | Potassium: 398mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1490IU | Vitamin C: 44mg | Calcium: 68mg | Iron: 1.5mg
Per Serving: Calories: 119, Fat: 5g, Carbohydrates: 18g, Fiber: 2g, Protein: 2g

This recipe is adapted from The Instant Pot Electric Pressure Cooker Cookbook.

Recipe Notes:

  • Feel free to use any veggies you prefer or need to use up in your fridge– I imagine that you could use practically any vegetable you like. I personally don’t care for the texture of okra, so I used frozen peas instead.
  • I served this curry with jasmine rice that I also cooked in the Instant Pot. To make it, I combined 1 cup dry rice with 1.25 cups of water and used the “Rice” setting. (12 minutes at low pressure.)
  • As always, if you make a substitution to this recipe, please leave a comment below letting us know what worked for you, so we can all benefit from your experience.

Stove Top Directions:

Don’t have an Instant Pot? You can make this curry on the stove by simply sautéing the onion, bell pepper, and garlic in a Dutch oven over medium-high heat. Add in the rest of the ingredients, as directed above, then bring the liquid to a boil. Lower the heat to a simmer and cover to let the flavors mingle for 15 minutes. Remove the lid, add in the salt, pepper, and lime juice, and serve over rice.

Reader Feedback: If you’ve already been cooking with the Instant Pot, what has been your favorite recipe so far? Any requests for future Instant Pot recipes?


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Joanna K.

I have an Instapot and have not used it in over three years. I never had very good success. It was in a box for three years up north and then we had to move back to the south in a home we owned in April.. It is sitting on the bottom rack of my baker’s rack and would absolutely LOVE to have a cookbook to help me get started using it again and having success stories to share.

Thank you!

    Billie S Patrick

    I bought an electric pressure cooker (not IP brand) to use in our travel trailer. I didn’t use any recipes, just the not very good user manual, and everything I made turned out well. I don’t eat meat though so everything I made was saucy vegetable dishes. I used a lot of onion, garlic, and canned tomatoes as a starting point for cooking different vegetables along with beans or potatoes. I did discover that if you don’t soak your beans, the cooking time is too long for the vegetables to retain their texture. If you use the really small baby potatoes, you don’t even have to slice them. Depending on the flavor I was going for, I used the saute function first on the onions and garlic. I also use a ton of herbs, both fresh and dried. I’m not vegan, so I served the vegatables with grated parmesan, crumbled feta, or tzatziki. Just play around with flavors you like. I think that anything that could be cooked in a slow cooker could be made in the IP as well. Both cookers require some liquid. There is a wealth of information online. Don’t be afraid to experiment. It’s only food, not brain surgery.


I loved the Chickpea Curry recipe from above. I added 1/2 cup of coconut milk and a 2 tsp of Red Curry paste. It was delicious.


Love this recipe!

Patricia Stewart

This it exactly what I have been looking for. I’m making this tonight. I also have an instant pot that I used once or twice. I bought it because of the fast cooking times and one pot features that make cooking a breze.
I an also trying to eat better and was looking for a coconut free recipe for curry. I loved your suggestion about using the vegetables you like or have on hand.


This recipe looks delicious! On my list to make.


I received an instant pot for my birthday and have been scouring for recipes to use in it. The curry looks delicious cant wait to try it! (No okra fans here either!)


Thanks for this Megan! I love my Instant Pot and am always looking for delicious recipes for it. It makes cooking so quick and easy.. Will definitely make this chickpea curry with your pea substitution. I hope I win a cookbook 🙂

Susan Heller

I am making this recipe now. I love curry recipes and had just finished prepping veggies for a stir fry when I saw your recipe. I didn’t have a green pepper so substituted with a yellow pepper. No okra either. So I used zucchini. I made the rice first. Hubby walked in the door and dinner was ready in less than 15 minutes. He loves chick peas so he was smiling before his first bite. . . and smiled even bigger after his first bite. We agree – DELICIOUS and healthy.


This recipe looks great! I can’t wait to make it and I would LOVE to win a copy of the Instant Pot cookbook. I need some Instant (pot) Inspiration!!! 🙂


Do you have a substitution recipe for cooking the Vegan Chickpea Curry on the stove? I love your recipes but find some of them you need an instant Pot, which I don’t own.


I think it is great to have a cookbook for the Instant pot that will give you all the settings, what a time saver! I have learned from all my years of cooking from “scratch” that most recipes can be changed or are adaptable to your personal preference and dietary needs – this is what changes a home cook to a home chef! I can’t wait to try the curry recipe – thank you. I use both of your cookbooks often and change herbs or ingredients to make the dish a better fit for my family (some people can be picky, but I give them credit for at least trying new food). Off topic – we made the PB bars/fudge with the chocolate/carob powder drizzle – they are best left in the freezer and eaten while frozen, they simply melt into a silky sweet & salty confection. I nice sweet treat to pop in your mouth before bed!


I am retired and have wanted to get an instant pot for quite a while. I remember the old pressure cookers & think I would love the pot. I received your cook books from my son & daughterin law for my birthday & love them. Thanks for all you do to help us be healthy!


I forgot to include that I’d love to be chosen to win a cookbook for the instant pot. I need a quicker and easier way to cook healthy.


I chuckled to see this recipe because I just bought an Instant Pot and I thought to myself, “I really wish Detoxinista had recipes for this thing!” And here we are! I would love to have a cookbook in order to learn how to use it!

Elizabeth King

I would love to win a copy of this cookbook.I still don’t use my instant to it’s full advantage.

Sharon Johnstone

I have only ever heard horror stories about pressure cookers. Like exploding and leaving stuff all over the ceiling. I presume they have improved over the last years?

Joyce Spicer

Really yummy! Have been using garbonzos for a long time but this will be added to my list of repeats! Am a new GF cook[because of health issues] and have been very frustrated trying to figure out what to fix. Recipes like this help me so much! Thank you!

Bianca T

oh i would loveee more instantpot ideas!`


Cant wait to try this recipe. Thanks for subbing syrup for sugar.


I am excited to try this. I only recently bought my instant pot and am excited to make simple, healthy recipes in it. Thanks for sharing this!


I bought my Instant Pot not too long ago and absolutely love It! I’m always looking for recipes to try with my Instant Pot. Would love to see more recipes☺


One question, is it 2 cans of tomatoes? Nit sure if that’s a typo? Thanks! Would love to win a cookbook!


The recipes on that book look great. Thank you for promoting so many great vegan-friendly meals.


I have been tantalized by someday getting an instant pot for some time now, but in the meantime, have enjoyed making the recipes you post in the “conventional” method. Both my husband and I enjoy curry and I look forward to making this new recipe. It looks fabulous!!


This recipe looks great. I’ve used my instant pot to make curry before and it has always turned out well. I’ve only used it for a few other things like beans and stock, so having a recipe book would be wonderful.

Stacey Emerson

I love my Instant Pot! I purchased one for each of my daughters also. This cook book would be a wonderful addition!

Tommy M

This looks great! I’m going to make this for dinner tonight. Thank you!

Kelly Warner

I just got an Instant Pot!! I’m excited to use it and this recipe looks yummy! I’d love to get some more wonderful recipes. I’ve loved all of the recipes I’ve tried of yours! Thanks for sharing!


YUM! Was searching for an easy curry recipe and yours are wonderful! I just bought your other two recipe books. Thanks for making the kitchen fun again!!


I love my instant pot. Can’t wait to try this recipe


This looks delicious! Would love to win the giveaway!

Kelly Gonzales

It would be nice to include traditional cooking directions as well for those of us who haven’t won the instantpot yet. Thanks

    Megan Gilmore

    I just added Stove Top directions at the bottom of this post for you. Hope you enjoy it!

Heather Anne

I am new to instant pot and would love some direction! This recipe looks fresh and easy and delicious! Thanks for the ideas!


Looks delicious! I’ve always wanted to try out a pressure cooker but have been intimidated by horror stories I have heard. Would love your cookbook to get me going in the right direction!

Debbie Forrester

The Thai-Stlye Corn Chowder sounds delicious!


My husband and I recently started a vegan diet and this book would help us out so much with great inspiration for yummy meals….plus we love the InstaPot 🙂


I love my instant pot. I’m always looking for new healthy recipes to try. This cookbook would definitely be appreciated. Thank you for sharing all of your wonderful recipes.


This looks delish and easy enough, I’ll be buying ingredients and making this, this weekend. I’d love to win the cookbook for some instapot inspiration!! I haven’t ventured to try many recipes besides cooking a boat load of chickensnd turkey for meal prep and fluffy rice. I need to get adventurous!!


I’ve always wanted to get in instant pot cooking but I never knew what to cook! Thank you for the recipe ideas!! Hope to see more! 🙂


I just bought an instapot and excited to try new recipes!


I have recently taken meat out my diet. Now only vegetables, fruit and legumes. I love to have this book and try the various recipes. Thank you.


I just bought an instant pot a couple weeks ago. I’m looking forward to trying the recipes you have posted, but a cookbook full of ideas would be great too.


I’m looking forward to trying this curry recipe! Thanks, Megan!


I can’t wait to try this! I’m always looking for more recipes for the Instant Pot.


This recipe looks deliscious! I would love a copy of this book as I am still getting familiar with my instant pot and would love to be able to make some amazing vegan dishes!

Bev Phillips

There seem to be different choices for instant pots. What size do you use? Is the liner stainless steel or ceramic? 7-1? Thanks!

Charlotte Ackerman

I’m excited to make this soon!! 🙂 🙂 And having the book would make me want to use my instant pot more often.


Heard sooo many good things about the Instant Pot…will need to pave the way for my Christmas wish list…starting out with this cookbook!!


I’m always looking for different curry combinations. This looks great and a little different (I’ve never seen corn in a curry dish before!)

Paige o

I really need to buy an instapot as my husband and I both get home from work and want dinner fast! The cookbook would def make us buy one 🙂

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