Want to have a spicy and wholesome meal? Try this Indian dish that is easy and not so time taking.
Make Instant Pot Rajma to serve yourself a great flavorsome yet healthy meal for your dinner tonight!
Table of Contents
Why This Recipe Works
Rajma, an Indian kidney bean dish, involves kidney beans simmered with Indian spices. This is a typical Punjabi recipe that is enjoyed with rice by all.
This one-pot recipe only takes a while to show up on your dinner table. This recipe only takes less than 20 minutes to prepare. You will love the recipe when it will be served to you with steaming hot rice and some tomato saucy flavor.
Vegan, Gluten-Free, and the comforting meal to give a worthy try for your next meal!
Beans- Red Kidney beans are used to make Rajma. You can use any kidney beans to make Instant Pot Rajma, but do not forget to soak the beans!
More Ingredients- We are using canola oil and I would also suggest you use canola oil, You have to be careful in adding spices if you add a little more than us then probably you will probably be breathing fire, Gather the ingredients according to the recipe card, If you want to add anything else you can try adding some other veggies like spinach, broccoli, cauliflower. For garnishing, you can use cilantro, parsley, or green onions.
How to make
Gather the necessary ingredients.
Add 2 tablespoons of canola oil and set the pot on 'saute' for 5 minutes.
Add ½ teaspoon of cumin seeds into the pot.
Add minced serrano pepper into the pot.
Add chopped onion into the pot.
Add minced garlic into the pot.
Add minced ginger into the pot.
Thaw 1 bay leaf into the pot.
Pour a cup of tomato puree into the pot.
Now, add all the spices as per the recipe card.
Mix well the ingredients.
Add a cup of kidney beans into the pot.
Pour a cup of water into the pot.
Close the lid and pressure cook at 'High' for 4 minutes.
Do a natural release.
Dish out and garnish it with cilantro and serve!
How to serve
It is famous by the name Rajma Chawal (Rice), Basmati Rice or Brown Rice would be great options.
You can also serve it with coconut rice, paratha or naan.
Most Indians serve it as a complete meal by serving it with fresh salads, rice, and papadum.
You can even eat rajma as is for a light dinner.
Can I store it for later?
Yes, you can store the Instant Pot Rajma easily in an air-tight container or in a zipper bag and put it in a refrigerator to have it later. You can store the Instant Pot Rajma for up to 4 to 5 days.
How to reheat?
You can easily reheat the Instant Pot Rajma Put it in the Instant pot and Saute until heated, or you can use the microwave to reheat the Instant Pot Rajma.
Is soaking the beans necessary or not?
A most common debate about the beans, I would suggest you use soaked beans. Soak the beans all night or at least for 8-10 hours, If you have no time to soak then add more water and increase the cooking time of the pot.
How to cook it with the PIP method?
Yes! Pot-in-Pot method is my favorite for this recipe!
You can cook the beans and rice together, put a bowl of rice in the pot with your prepared rajma before cooking.
Rice takes the same amount of time to cook, so you basically get a one-pot meal 🙂
Instant Pot Bean Recipes
Instant Pot Pinto Beans (no soaking!)
Instant Pot Portuguese Bean Soup
Instant Pot Rajma
- 1 teaspoon garlic minced
- ½ onion chopped
- 1 teaspoon ginger minced
- ¼ Serrano pepper minced
- 2 tablespoon canola oil
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 ¼ teaspoon salt
- 1 cup fresh tomato puree
- ½ teaspoon garam masala
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- ½ teaspoon coriander powder
- 1 teaspoon cayenne optional
- 1 cup dried kidney beans soaked overnight
- 1 cup water
- cilantro garnish
- Put oil and cumin seeds into the Instant Pot and select “Sauté” for 5 minutes
- Add and mix well serrano pepper and onion in the instant pot.
- Add garlic, ginger, bay leaf, spices, and add pureed tomatoes.
- Sauté for about 1 minute and add blended Serrano mixture.
- Stir well.
- add a cup of water and kidney beans and mix them well.
- Close the lid and set the pot on "high pressure” for about 4 minutes.
- release the pressure naturally.
- Dish out and serve it as you like!
- Soak the beans at least for 2 hours, I would suggest you soak it all night to get a better result.
- If you are using dried beans then you have to increase the cooking time.
- Avoid overcooking or improper cooking the beans as they contain a high amount of phytohaemagglutinin that will cause some stomach issues.