Instant Pot Kidney Beans Curry

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

I you want to diversify, you can use pinto beans for this recipe.

Got too much chickpeas? No problem! You can use the leftovers to make Instant Pot Chickpea Curry.

Instant Pot Kidney Beans Curry
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3
Ingredients
  • 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
Instructions
  • Put the olive oil, garlic, ginger and onions in the Instant Pot and select “Sauté”.
  • Sauté for 3 minutes and add ground coriander, ground turmeric, ground cumin, red chilli powder and salt.
  • Sauté for 3 minutes and add water, tomatoes, beans and split chickpeas.
  • Set the Instant Pot to “Manual” at high pressure for 18 minutes.
  • Release the pressure naturally and garnish with fresh cilantro.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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