Instant Pot Chickpeas and potato curry is a simple satisfying & flavorful vegan recipe that can be made in just half an hour.
Try this tasty and creamy chickpea recipe today! It's a dairy, gluten, soy, and nut-free recipe!
Coconut based chana masala
Chana Masala makes its appearance very regularly in my kitchen as it is one of my favorite Indian meals!
I had first learned to make it in college as part of our Foods & Nutrition curriculum.
I have also seen many chickpea curry recipes on Pinterest and most of them are more or less similar.
Few things may differ depending upon one's cooking style and preferences.
Although the Indian Chana Masala is mostly vegan unless if cream or ghee is used, I wanted to create an alternate plant-based chickpea curry recipe just so that you have a new recipe to try.
On one of my night outs with my girlfriends, one of them mentioned that she had made Chole Aloo for lunch that day.
That is when it occurred to me that I had never added potatoes to this chickpea curry before.
The combination of potatoes and chickpeas sounded like a wonderful idea and it was something I had to try myself! I did just that.
Trending now
Why make this
- It's an easy dunk-and-go kind of vegan curry
- Can be made in just 30 minutes
- Cooking in the Instant pot ensures all the spices and flavors are well infused
- Makes for a nourishing and comforting weeknight dish
Why the Instant Pot
I chose to make this curry in an Instant Pot
instead of the stove-top because of my mail subscribers!
Based on the survey I had conducted last month, you had told me that you would like to see more Instant Pot recipes that are easy, simple, and quick to make.
It is no surprise that most of you wanted more pressure cooker recipes. The IP craze has caught on like wild-fire. Cooking in an Instant pot is easy, simple, and quick!
For us Indians, cooking food in a pressure cooker is not new. We have been using the regular pressure cooker for ages and have many recipes that can be made in them.
We had 3 pressure cookers in our house, all in different sizes. My mom would use each one based on her need and they were like a prized possession for her.
I feel Instant Pot is a modern and upgraded pressure cooker. All those fancy buttons on it make life so much simpler. It surely is a smart choice to own an IP today.
Here's how to make it
This is one of the easiest vegan chickpea recipes that you can find. I have used canned chickpeas for this recipe.
But if you are using dried chickpeas, soak them overnight.
1 - Turn on the Instant pot
and select saute mode. Add oil
and once it's hot, add cumin seeds
.
Once they crackle (in 10 seconds), add minced garlic, ginger, and green chilies or jalapeno.
Fry them for 30 seconds and then add sliced onions to the pot. Saute onions till they turn translucent.
2 - Next add chopped tomatoes and salt. Cook till the tomatoes are done. This could take 1-2 minutes.
3 - Now add the spice powders like turmeric powder, roasted coriander-cumin powder, Punjabi Chole Masala (optional)
, nutmeg, and chili powder
or paprika.
Continue to saute for another minute.
4 - Then add the potato cubes. Note - The potatoes are raw and uncooked. Just need to peel and chop them.
5 - Add chickpeas, and water to the pot. Also, add salt if needed. Give it a mix and turn off the IP. Close the lid. Ensure the knob is in the sealing position.
Now select the Manual/Pressure Cooker mode and pressure cook in high for 10 minutes.
Then, once you hear the beep, do a 10-minute natural pressure release (I just asked Alexa to remind me in 10 minutes) and then manually release the pressure.
6 - Open the lid, pour coconut milk, then add chopped cilantro/parsley and lemon juice. Stir it all together until everything gets mixed properly.
Serving suggestions
Instant Pot Vegan Potato recipe with chickpeas is now ready! Serve it warm with some steamed rice or any Indian flatbread like roti, naan, or chapati.
Even regular slices of bread pair well with this Instant pot curry. If you want to go lean, serve it with cauliflower rice or quinoa.
This is a healthy, comforting, and delicious vegan chickpea potato recipe that can be easily made on a weeknight using an Instant Pot.
Top tips, recommendations, and suggestions
Curry powder can be used in place of Punjabi Chole Masala. This recipe works with canned/dry chickpeas.
But please note here that the cooking times will vary if using soaked chickpeas vs canned ones.
Please follow this recipe - Instant Pot Chickpeas & Spinach Masala | Chana Palak for cook time if using soaked garbanzo beans.
Instead of adding water, you can add vegetable stock for more flavor, while cooking this curry.
For more nutrition, you can also add other veggies like cauliflower, bell peppers, carrots, and sweet potatoes to this Instant pot curry. You may also skip adding coconut milk in the end.
Although it does give this chickpea and potato curry a very nice creamy flavor. Feel free to add fresh cream (vegan or regular) instead.
Garnish this vegan curry with some chopped onions for a more earthy flavor. You can easily make this on a stovetop if the Instant Pot is not available.
Store this in the fridge for 4-5 days. It also freezes well for 2-3 months. Just add some coconut milk or water to loosen it if it gets thick.
Also, chickpeas can be substituted with any other beans.
Some vegan chickpea recipes
If you love chickpeas, then don't forget to check out these recipes.
- Tawa Chole
- Shahjahani Dal | Royal Chickpeas Stew
- Chettinad Chickpea Curry
- Butternut Squash & Chickpea Thai Curry
- Himachali Chana Madra
- Falafel Smash
If you’ve tried this Instant Pot Chickpeas Potato Vegan Curry Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.
If interested in getting more Instant pot recipes straight to your inbox, you can subscribe here. I am currently offering a free Instant Pot Quick Start Guide where I will be sharing all my handy tips, recipes, and more.
Instant Pot Chickpeas Potato Vegan Curry
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 teaspoon cumin seeds
- 5-6 cloves garlic
- 1 inch ginger
- 2 green chilies
- 1 onion sliced
- 2 tomatoes finely chopped
- 1 teaspoon turmeric powder
- ½ tablespoon coriander cumin powder
- 2 tablespoon Punjabi Chole Masala optional
- 1 teaspoon chilly powder/paprika
- 2 potatoes cut in cubes
- 29 oz canned chickpeas If using dried, use 1.5 cups
- salt
- 2 cups water add as per the consistency you desire
- ½ tin coconut milk add more if required
- ¼ cup cilantro or use parsley
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
Instructions
- Turn on the Instant pot and select saute mode. Add oil and once it's hot, add cumin seeds. Once they crackle (in 10 seconds), add minced garlic, ginger, and green chilies or jalapeno. Fry them for 30 seconds and then add sliced onions to the pot. Saute onions till they turn translucent.
- Next add chopped tomatoes and salt. Cook till the tomatoes are done. This could take 1-2 minutes.
- Now add the spice powders like turmeric powder, roasted coriander-cumin powder, Punjabi Chole Masala (optional), nutmeg, and chili powder or paprika. Continue to saute for another minute.
- Then add the potato cubes. Note - The potatoes are raw and uncooked. Just need to peel and chop them.
- Add chickpeas, and water to the pot. Also, add salt if needed. Give it a mix and turn off the IP. Close the lid. Ensure the knob is in the sealing position. Now select the Manual/Pressure Cooker mode and pressure cook in high for 10 minutes. Then, once you hear the beep, do a 10-minute natural pressure release (I just asked Alexa to remind me in 10 minutes) and then manually release the pressure.
- Open the lid, pour coconut milk, then add chopped cilantro/parsley and lemon juice. Stir it all together until everything gets mixed properly.
- Instant Pot Vegan Potato recipe with chickpeas is now ready! Serve it warm with some steamed rice or any Indian flatbread like roti, naan, or chapati.
Notes
Nutrition
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.
This is the BEST curry I’ve ever had. The flavor profile is perfect. Thank you for this perfection of a recipe.
Thank you so much. It means a lot. Glad you liked it.
This is sooo delicious! I think I'm getting addicted to making it. Am going to buy dried chickpeas today and begin to cook my own. 3/4 cup of dried chickpeas cooked in the instant pot will make one equivalent can of 15.5 ounces. I have a mini Instant Pot so I halve the recipe. Thanks and looking forward to exploring more of your vegan Instant Pot recipes.
I am so happy to hear that. Thank you
Both nutmeg and lemon juice are mentioned in the recipe, but I don’t see either in the ingredient list?
Thanks for letting me know. I have updated the recipe card.
So scrumptious and filling. You'd never guess it was vegan!
I know right! Thanks.
Mmm, this curry looks and sounds absolutely delicious, Priya! I love your photography - absolutely mouthwatering!
Thank you so much 🙂
We love chickpeas dishes. This one is going to be one of our favorites. 🙂
I am so glad to hear that. Thank you.
Love that this recipe is vegetarian with all the crazy meat prices right now! It has the perfect amount of heat and creaminess.
This curry sounds divine and your photos of it are absolutely drool-worthy!
This is so amazing! Love how flavorful it is!
I love how flavorful this is! So good!
Looks so delicious. Can't explain how stunning your photography is!
Curries are one of my favorite meals and I love all the flavors here. So delicious!
I can almost smell it, sounds so delicious and satisfying!
This looks delicious, I absolutely love chickpeas and cannot wait to try it.
I love how satisfying and comforting this meal is. Everyone wanted seconds. This is a keeper!
This recipe is creamy, delicious, and so satisfying! The whole family enjoyed it!
This is a great recipe and everyone loved it. Simple to make and loaded with flavor. Thank you!
I love a comforting chickpea curry and this looks so easy in the instant pot.
Wow! This recipe is so flavorful even though I had to make some substitutions. As an Indian-food deprived Californian (with an Instant Pot) in Croatia it made my day. 🙂
I am so happy to hear that you loved the recipe. Do share a pic if you have. Thank you so much.
I have a couple of questions. For 1/2 tbsp coriander cumin powder, does that mean to use coriander or cumin interchangeably, or use them both? For 1 tsp chilly powder/paprika, does that mean to use chili powder or paprika interchangeably, or use them both? Is 1/2 tin of coconut milk the same as 1/2 of a 13.5 fl oz can? Thanks!
Happy to answer them. Use both coriander and cumin powder measuring up to 1/2 tbsp. You can even skip one if you don't have. Use paprika or chilly powder depending on what is available to you. And yes, use half of 13.5 fl oz. Add more milk if you like the curry thinner. Trust this helps. Thank you.
What could I sub for punjabi chole masala?
Any curry powder.
This looks so good! So perfect for when I have company over this weekend.
I love this recipe with the chickpeas in it!! Vegan is a plus!!
This looks like some serious comfort food. I'd love a big bowl of this yumminess and love the flavor profiles.
Another delicious recipe to try in my Instant Pot. Bonus that it is so healthy!
I love chickpeas and use them a lot! This potato and chickpea curry looks and sounds so flavourful. I don't have an IP or pressure cooker but I can make it on the stove top!
Yes totally. This is a very flavorful dish..do try it.
This sounds delicious! I'd love to make it. I don't see how much water you should add to the IP though.
Oops, forgot to mention that, I updated the recipe now. Thanks. Hope this helps. 🙂