Instant Pot Kidney Beans Curry

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

Instant Pot Kidney Beans Curry
5 from 1 vote
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Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3
  • 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
  • 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.
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