Instant Pot Chickpeas Curry

This is a very tasty and nutritious Indian dish and popular in many Asian countries.

5 from 1 vote

Instant Pot Chickpeas Curry

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 345 kcal


  • 2 cup dried chickpeas soaked overnight
  • 4 medium tomatoes chopped finely
  • 2 tbsp olive oil
  • 2 onions chopped
  • 4 cup water
  • 2 tbsp fresh ginger minced
  • 2 tbsp garlic minced
  • 2 tsp curry powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup fresh parsley chopped
  • 2 tbsp vegetable oil


  1. Put the vegetable oil and onions in the Instant Pot and select “Sauté”.

  2. Sauté for 3 minutes and add garlic, ginger, curry powder, ground cumin, ground coriander, salt and black pepper.

  3. Sauté for 2 minutes and add tomatoes, chickpeas and water.

  4. Set the Instant Pot to “Manual” at high pressure for 20 minutes.

  5. Release the pressure naturally and garnish with parsley.

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