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.
Instant Pot Chickpea Curry
- 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.)
Per Serving: Calories: 119, Fat: 5g, Carbohydrates: 18g, Fiber: 2g, Protein: 2g
This recipe is adapted from The Instant Pot Electric Pressure Cooker Cookbook.
- 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?
Questions and Reviews
I just made the Curry Chickpeas recipe in my Instant Pot. My husband does not like kale, so I substituted spinach. Wow! What great and tasty recipe. He even had seconds! I appreciate knowing about this great cookbook. Thanks, Megan.
I love your blog and your recipes never disappoint. Quick, healthy and really tasty. Just got the instapot as a birthday present and have been trying lots of things, some with success, but still on the learning curve. Your cookbook would be perfect!!
I would love to win an instapot. I have a coworker her loves hers. I have 2 jobs and meal orep is crucial for us to stay healthy!! I appreciate you using conventional cooking options also. I have both of your cookbooks and love them
Yay for giveaways.
I’m totally under-utilizing my Instant Pot. All I do is steam green beans, butternut squash, and eggs. On the other than, I have a growing list of fails: rice, popcorn, sauteed veggies….that darn saute function befuddles me every time.
*hand (not than)
Have considered getting something like an instant pot but was worried I wouldn’t know what to make, your recipes make me want to get one!
We purchased an Instant Pot about 3 weeks ago and I am OBSESSED! Love your coconut milk vegan yogurt receipt. Would love to have a variety of new ideas to play with!
I just got your book and am LOVING it! Would love to try the new instant pots
Would love a copy! Have both of your cookbooks (and have made most of the recipes) and love modifying traditional recipes on my own too.
I’m remodeling my kitchen right now! Yay! It will be really nice, can’t wait. So…I have put my instant pot to work and have learned so much about it. I really like it!! It is making this home project so much easier.
I would love to add this cookbook to my new kitchen!
Thanks for all you do!!
I am definitely going to ask my sister-in-law (who has an instapot) to make this for me. Looks delicious!
The more instant pot recipes the better! Thanks for the post!
I have tried several of your recipes since signing up for your email and they have all been EXCELLENT! Can’t wait to give this a try. Thank you so much for all of your hard work, it makes cooking fun again!
Would love to win the cookbook and try some more recipes.
Thank you!!! Love all the healthy instant pot recipes!!
Love all your recipes…thanks for sharing what you do!
Love curry. Looks delicious!
I love my Instant Pot and it’s always nice to have recipes dedicated to it.
Finally found one on sale so I have my own Instant Pot to play with. Can’t wait to try out lots of my favorites in this new time saver appliance. Your blog posts makes it look so easy to use…First up: black beans!
I would love a copy!! Our family loves your instapot vegan mac and cheese recipe.
Slowly turning my diet into one with more natural and healthy. Love you site.
Like most families today we are always super busy. Cooking healthy meals at home has become harder and harder. Or instant pot has been a life saver and I can’t say enough about it. But as much as I love it my imagination could certainly use some help. I’d love to have a copy of this book so I can have access to more quick healthy options that my family will love.
I just bought an Instant Pot and need recipes! I Want to use it for more than just beans and oats!!!
I would love a copy! As a holistic health coach and mom, I am always looking for recipes to share with my clients and to cook for my family.
Quinoa burrito bowl recipe is my favorite! Can’t wait to try some more recipes.
Your recipes are amazing and make my life so much easier. I am so glad I found your site!!
I love your website! I have a lot of dietary restrictions, and it helps keep me inspired when it comes to making delicious and healthy meals! I can’t wait for autumn so I can try your curried butternut squash soup recipe. Yum!
I love using my pressure cooker and instant pot recipes will work too! Would love a copy to check it out!
INSTAPOT HAS CHANCED THE WAY WE EAT. NO MORE EXCUSES FOR UNHEALTHY CHOICES. I whip up a healthy meal before I can even make it to take out.
I just found your site. I’m so excited to try some new recipes on my family.
LOVING your recipes!!
I have been trying to figure OUt more ways to use my instapot and would definitely appreciate some new ideas! Love your recipes!
thank you for the inspiration. My love of cooking has returned thanks to your amazingly simple and delicious recipes! my meat and potato folks love it too…. home run girl! so grateful to you. you’re a serious talent.
I Would love a copy! Seriously thinking of getting an instant pot to help with eating healthier and for making meal prep easier for my family!
PLease ENTER ME FOR YOUR FREE COOKBOOK! lOVE YOUR SITE!
Very interested in the pot. Just found out about it in a clean eating magazine.
Habe never tried an instant pot bj love your recipes
Sounds yummy. I can’t wait to try it.
Tracy, thanks for sharing your experience with purchasing the instant pot. Based on your feedback I, recently ordered the 3qt pot. Looking forward to trying it out with more of Megan’s delicious recipes. Cheers.
This meal was amazing! I had to share it with all of my healthy eating friends. This will become a staple in my home.
I love this recipe…. I would like to try them all!!!
I just got an instant pot and made the curry butternut squash to test it. Bonus, my two vegetarians liked it. I will be making this one tomorrow. Love the simplicity and speed of the healthy meals.
I wasn’t crazy about this recipe, I felt that it needed more curry flavor and the canned tomatoes were too acidic. If I double the spices and use fresh tomatoes, do you think it would need extra liquid? Would like to try again with a few tweaks. It would be great to win a copy of your book so I can try more recipes!
I added some Garam Marsala spice at the end, mine has little to no seasoning when tasted at the end.
Will make again
Not bad, but had little flavor before the lime and cilantro. Couldn’t taste the curry. Added more curry, smoked paprika, garlic salt, and some cayenne at the end.
Would ♥️ To win the cookbook to try out this fabulous curry dish and other whole foods plant based recipes. Sounds yummy!
I have made this about 25 times already. I love this recipe! It’s full of flavor and easy to make.
I wanna make this but Is this dish spicy?
I don’t think it’s too spicy, but you can always start with less and add more to taste.