Instant Pot Kidney Beans Curry

This dish is the first choice for proteinaceous diet for your mid-day hunger pangs..

5 from 1 vote

Instant Pot Kidney Beans Curry

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3
Calories 330 kcal


  • 1 cup dried red kidney beans soaked for overnight and drained
  • 1/4 cup split chickpeas soaked for overnight and drained
  • 4 cup water
  • 3 tbsp olive oil
  • 3 tsp garlic minced
  • 1 large tomato chopped finely
  • 2 medium onions chopped
  • 3 tsp fresh ginger minced
  • tsp ground coriander
  • tsp ground turmeric
  • tsp ground cumin
  • 2 tsp red chili powder
  • 1/4 tsp salt
  • 4 tbsp fresh cilantro chopped


  1. Put the olive oil, garlic, ginger and onions in the Instant Pot and select “Sauté”.

  2. Sauté for 3 minutes and add ground coriander, ground turmeric, ground cumin, red chilli powder and salt.

  3. Sauté for 3 minutes and add water, tomatoes, beans and split chickpeas.

  4. Set the Instant Pot to “Manual” at high pressure for 18 minutes.

  5. Release the pressure naturally and garnish with fresh cilantro.

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