Vegetarian Instant Pot Chickpea Curry

Chickpea Curry on White Plate

If you’re looking for a healthy and quick weeknight meal, this Instant Pot Chickpea Curry is an easy favorite. In 20 minutes. And… so, so delicious!

Evening strolls down my neighborhood street would make anyone crave curry. The aromas coming from neighboring kitchens truly make your mouth water. Although my love of curry is not new, I do find myself making it several more times a month now.

And this chickpea curry is a quick and easy fix for those cravings!

It’s a lighter curry with a thinner broth base. Yet… it is packed with flavor. Serve over cooked rice, with a squeeze of fresh lime, and you’ll know why it’s a weeknight favorite in my kitchen!

chickpea curry on white plate with sliced limes

Is this Chickpea Curry Spicy?

Yes and no. Actually, that depends on you. I love milder, sweeter curries. My guys… love everything spicy. So, I adjust.

Spicing up the dish requires a couple of choices with the peppers and the tomatoes.

Chickpea Curry in the Instant Pot

The Peppers:

If you like your curry spicy, choose a jalapeño or serrano pepper. Retain the seeds when you chop the peppers to yield a spicer curry. If you like a milder curry, as I do, add a bell or anaheim pepper instead. You will want about 1/2 cup of chopped peppers.


This recipe calls for one 15-ounce can of tomatoes. I like to add fire-roasted diced tomatoes. It adds a little kick without overpowering the dish. However, a can of crushed or diced tomatoes works fine too.

Making this Vegetarian Instant Pot Chickpea Curry… Vegan

If you’re not vegan, you may wonder what makes something vegetarian or vegan. Vegetarian dishes contain no meat but may include animal products like eggs or dairy. Or in our case, butter. A vegan dish, however, will contain no meat or animal products.

If you would like to make this dish vegan, simply swap the butter for oil, the chicken broth for vegetable broth or even water, and the honey for maple syrup.

Instant Pot Recipes

If you love your Instant Pot or pressure cooker as much as I do… here are some more recipes to try.
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Chickpea Curry over White Rice


Vegetarian Instant Pot Chickpea Curry

thumbnail photo of instant pot chickpea curry

If you’re looking for a healthy and quick weeknight meal, this Instant Pot Chickpea Curry is an easy favorite. In 20 minutes. And… so, so delicious!

  • Author: Stephanie Wilson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: Indian


2 tablespoons butter
1 medium onion, diced (about 1/2 cup)
1 green pepper, diced
2 large garlic cloves, minced
1 tablespoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 (15-ounce) cans chickpeas, rinsed and drained
1 (15-ounce) can diced tomatoes, undrained
1 cup kale, chopped
1 cup broth (vegetable or chicken)
2 tablespoons honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lime
cooked rice
fresh chopped parsley or cilantro leaves


Turn on the Sauté function on the Instant Pot or pressure cooker.

Once hot, add the butter and onion. Cook for 2 to 3 minutes or until the onion is translucent. Then add the chopped pepper and garlic; cook for another minute.

Add the curry powder, ginger, and cinnamon; stir and cook for another 30 seconds, or until the spices become fragrant. Finally, add the rinsed chickpeas, tomatoes with juice, kale, broth, and honey. Stir and secure the lid. Be sure the valve is set to “sealing.” Cook on manual setting, high pressure, for 5 minutes.

Once the cooking is finished, naturally release the pressure for 10 minutes before quickly releasing any remaining pressure.

Before serving, stir in the salt, pepper, and lime juice. Serve over cooked rice and top with chopped fresh parsley or cilantro.

Top with cilantro leaves and serve over cooked rice.

Keywords: Instant Pot Chickpea Curry

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