Instant Pot Chickpea Curry

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This Amazing Instant Pot Chickpea Curry or Chole is quick, easy and so simple to make. Make the most outrageously delicious Punjabi style Chana Masala at home with simple ingredients, chickpeas, tomato, garlic, and aromatic spices.

Instant Pot Chickpea Curry

This Instant Pot Chickpea Curry recipe is so flavorful, it’s a  quick and easy weeknight meal that is warming and satisfying!

Instant Pot Chickpea Curry

Note – This recipe is from the Ministry of Curry‘s newly launched book, called The Essential Indian Instant Pot Cookbook. The cookbook is not only available on Amazon but also on Barnes And Noble.

Disclaimer –  Reprinted with permission from The Essential Indian Instant Pot Cookbook, copyright © 2018 by Archana Mundhe. Published by Ten Speed Press, an imprint of Penguin Random House LLC.


My friend Archana of Ministry of Curry recently approach me about doing a review on her newly published cookbook. I couldn’t turn down such an offer and I knew from day one that I was going to love her cookbook.

It was literally ‘love at first sight’ when I opened the package with her colorful cookbook with its mouthwatering recipes and lots of beautiful photos.

Best Instant Pot Chickpea Curry

About The Cookbook The Essential Indian Instant Pot Cookbook

The Essential Indian Instant Pot Cookbook contains a collection of 75 simplified Indian recipes for the electric pressure cooker.

This cookbook contains many vegetarian and vegan recipes even though there are meat recipes.  So far I have cooked the curried cauliflower with peas twice, it was so amazing!

  1. The Breakfast section contains many vegetarian recipes that you can easily convert to plant-based recipes by substituting milk for plant-based milk like almond milk.
  2. You can substitute the meat and paneer for tofu, chickpeas, cauliflower. The dishes are so easy to prepare and flavorful.
  3. There is a section for making your own spice blends like sambar powder, garam masala, and Rasam powder.

My Favorite Recipes from The Essential Indian Instant Pot Cookbook

  • Breakfast – Ginger Almond Oatmeal, Oatmeal With Cardamon And Nuts.
  • Lentil And Beans – Curried Whole Lentils, Black-eyed Peas Curry, Curried Red Kidney Beans
  • Rice – South Indian Rice And Lentils, Cumin Rice, Lemon Rice.
  • Soups And Stews – Vegetable Sweet Corn Soup, Red Lentil Soup With Spinach, Masoor Palak Soup.
  • Vegetarian Curries – Raw Mango Curry, Baby Potatoes in Spicy Masala Sauce, Stuffed Baby Eggplant, Curried Cauliflower With Peas.

Instant Pot Chickpea Curry

How To Make Instant Pot Chickpea Curry

  1. Soak dried chickpeas in warm water for 4 hours or overnight. Drain chickpeas and set aside.
  2. Heat oil in the high Saute setting on the Instant Pot. Saute cumin seeds until sizzle, add onion, ginger, garlic, salt and spices except for garam masala.
  3. Add chickpeas and water and cook on high pressure for 35 minutes. Pressure Release naturally and add tomatoes and garam masala. Select Saute setting and cook tomatoes for 5 minutes.
  4.   Press the cancel button to turn off the Instant Pot and ladle into bowls and serve with chopped cilantro.
  5. Organic chickpeas or older beans may need extra 5-10 minutes of cooking time.

Healthy Instant Pot Chickpea Curry

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(Per portion)
  • Energy: 119 kcal / 497 kJ
  • Fat: 7 g
  • Protein: 20 g
  • Carbs: 52 g

Cooking Time

  • Preparation: 4 h
  • Cooking: 1 h
  • Ready in: 5 h
  • For:
  • 4 Servings



  1. In a bowl, combine the chickpeas and 2 cups warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside.
  2. Select the high Saute setting on the Instant Pot and heat up the oil. Add the cumin seeds directly to the hot oil at the bottom edges of the pot and cook until they start to sizzle, about 1 minute.
  3. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid (or another non-locking lid that fits) to speed up the process.
  4. Add the ginger, and garlic and saute until aromatic, about 1 minute. Add the coriander, salt, chili powder, turmeric, and chickpeas; pour in the remaining 1 1/2 cups of water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
  5. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 35 minutes at high pressure.
  6. Let the pressure release naturally; this will take 10-20 minutes. Open the pot and stir in the garam masala. Select the high Saute setting and cook until the tomatoes soften about 5 minutes. Press the cancel button to turn off the Instant Pot. Ladle into bowls, sprinkle with cilantro and serve.


Vegan Chickpea Curry

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Ingrid
    July 7, 2019

    How do I alter the recipe considering I am working with cooked chickpeas? Thanks

    • Michelle Blackwood
      July 7, 2019

      Ingrid this isn’t my recipe as I was just doing a book review so I made it as it was written. This is my suggestion, add only 2 cups of vegetable broth or 1 vegetable bouillon instead of the recommended amount. Cook for 5 minutes on manual and natural release for 10 minutes. Add salt to taste.

  2. Irene
    November 14, 2018

    My family loved it. I just ordered a copy and I can’t wait, thank you for sharing.

    • Michelle Blackwood
      November 14, 2018

      That’s good to know Irene, thank you for your feedback!

  3. Ashley
    November 8, 2018

    Will can chickpeas work as well?

    • Michelle Blackwood
      November 8, 2018

      Absolutely, hope you enjoy!