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Instant Pot Potato Chickpeas Vegan Curry in a round bowl with a spoon in it

Instant Pot Chickpeas Potato Vegan Curry

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!
Course entree, Main Course, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 249.84kcal




  • 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.


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, 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. But for that, you need need to use cooked or canned chickpeas. 
Store this in the fridge for 4-5 days. It also freezes well for 2-3 months. 


Calories: 249.84kcal | Carbohydrates: 38.71g | Protein: 11.97g | Fat: 6.79g | Saturated Fat: 0.83g | Sodium: 662.03mg | Potassium: 591.29mg | Fiber: 12.44g | Sugar: 3.79g | Vitamin A: 886.46IU | Vitamin C: 14.94mg | Calcium: 120.96mg | Iron: 4.88mg