Instant Pot Coconut Chickpea Curry

Instant Pot Coconut Chickpea Curry is a creamy, flavorful, and hearty dish made with tender chickpeas simmered in a rich coconut milk sauce infused with aromatic spices. It’s a comforting, plant-based meal that comes together quickly and effortlessly thanks to the Instant Pot.

Why You’ll Love This Recipe

You’ll love this recipe because it’s easy, nutritious, and packed with bold flavors. The Instant Pot drastically reduces cooking time while perfectly melding the spices, coconut milk, and chickpeas into a deliciously creamy curry. It’s naturally vegan, gluten-free, and ideal for meal prep or busy weeknights when you want something satisfying and wholesome.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil or coconut oil
• Yellow onion (diced)
• Garlic cloves (minced)
• Fresh ginger (grated)
• Curry powder
• Ground cumin
• Ground turmeric
• Ground coriander
• Canned diced tomatoes
• Canned coconut milk (full-fat preferred)
• Canned chickpeas (drained and rinsed)
• Vegetable broth or water
• Fresh spinach (optional)
• Salt
• Black pepper
• Fresh cilantro (for garnish)

directions

1. Set the Instant Pot to sauté mode and add the oil.
2. Once hot, add the diced onion and sauté for 3–4 minutes until softened.
3. Stir in the garlic and ginger and cook for another 30 seconds until fragrant.
4. Add curry powder, cumin, turmeric, and coriander. Stir constantly for 30 seconds to toast the spices.
5. Pour in the diced tomatoes, coconut milk, chickpeas, and vegetable broth. Season with salt and pepper.
6. Stir well to combine, scraping up any browned bits from the bottom of the pot.
7. Cancel sauté mode, seal the lid, and set the Instant Pot to Manual/Pressure Cook on high for 8 minutes.
8. Once the cooking cycle ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
9. If using, stir fresh spinach into the curry until wilted.
10. Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving.

Servings and timing

This recipe serves about 4–6 people.
Prep time: 10 minutes
Cook time: 8 minutes (plus time to come to pressure)
Natural release time: 10 minutes
Total time: About 30–35 minutes

Variations

• Add diced sweet potatoes or carrots for extra heartiness.
• Spice it up by adding red pepper flakes or a chopped jalapeño.
• Swap chickpeas for canned white beans or lentils.
• Stir in a tablespoon of peanut butter for a subtle nutty flavor.
• Use light coconut milk for a lighter version, though the curry will be slightly less rich.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, or microwave individual portions for 1–2 minutes. This curry also freezes well; freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you must cook them first or adjust the Instant Pot cooking time significantly if using soaked dried chickpeas.

What kind of coconut milk is best?

Full-fat canned coconut milk gives the creamiest, richest texture.

Can I make this curry on the stovetop?

Yes, simply follow the sauté steps in a pot, then simmer covered for about 20–25 minutes until heated through and flavors are melded.

How spicy is this curry?

This recipe is mildly spiced, but you can easily increase the heat by adding more chili or red pepper flakes.

What can I serve with coconut chickpea curry?

Serve it with basmati rice, naan bread, quinoa, or cauliflower rice for a low-carb option.

Can I add more vegetables?

Absolutely. Bell peppers, zucchini, and green peas all work beautifully.

How do I thicken the curry if it’s too thin?

After cooking, set the Instant Pot to sauté mode and simmer for a few minutes to reduce the sauce.

Is this curry freezer-friendly?

Yes, it freezes very well. Store in portioned containers for easy meals later.

Can I substitute spinach with other greens?

Yes, kale or Swiss chard are great alternatives to spinach.

How long does it take for the Instant Pot to come to pressure?

It typically takes about 10–15 minutes to come to pressure before the actual cooking time begins.

Conclusion

Instant Pot Coconut Chickpea Curry is a creamy, comforting, and incredibly flavorful meal that’s easy enough for a weeknight but satisfying enough to serve guests. Packed with plant-based protein and vibrant spices, it’s a simple and nourishing dish that’s sure to become a staple in your kitchen.

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