Instant Pot Chickpea Curry is an incredibly delicious Indian-inspired meal. Tender chickpeas and spinach are coated in a rich, creamy curry that has so many layers of flavour. Serve it with rice or naan for an easy vegan dinner.

This curry pairs beautifully with my Lemon Yogurt Sauce! Make it with a plant-based yogurt to keep it vegan (it’s amazing with a coconut-based yogurt).

An overhead view of Instant Pot Chickpea Curry plated with rice, lemon slices and chopped cilantro in a beige bowl on a wooden table. The bowl is surrounded by lemon, cilantro and naan and placed next to an Instant Pot.

Why you’ll love this recipe

We love my stovetop version of this recipe, but I’ve started to prefer making it in my Instant Pot because it’s so hands off. We think you’ll love this Instant Pot Chickpea Spinach Curry because it’s

A quick, nourishing and cozy meal that’s full of flavour. The chickpeas end up with the most amazing tender texture after pressure cooking.
Easy to double and freeze, making it ideal for meal prep!
A truly simple pantry meal, especially if you use frozen spinach. We generally have all these ingredients on hand.
Naturally vegan and gluten free for those with dietary restrictions.

A closeup of Chickpea Spinach Curry being spooned into a beige bowl, with a blurred Instant Pot in the background.

Ingredients

Here’s what you’ll need to make pressure cooker coconut chickpea curry. See the recipe card below for full details!

Canned chickpeas (garbanzo beans)
Coconut milk – full fat will give the creamiest texture, but light works too.
Spinach – we like to use fresh baby spinach, but this recipe also works with frozen.
Curry powder – your favourite kind. A must-have ingredient for this Indian-inspired dish!
Garam masala – we tested this recipe both with and without garam masala and everyone preferred the version that includes it. It adds even more complexity and layers to the flavour when paired with the curry powder.
Turmeric powder – a small amount enhances the colour of the dish.
Onion and garlic – to add another layer of flavour.
Ginger – grate your own using a microplane, or use store-bought paste to save time.
Tomato paste – for a hint sweetness and colour. We like to use paste instead of diced tomatoes so that the curry stays rich and creamy.

Ingredients needed to make Instant Pot Chickpea Spinach Curry on a wooden table, viewed from overhead with text label overlays.

How to make it

First, sauté the onion in coconut oil. For the last 30 seconds, add the minced garlic and grated ginger. Turn off the Sauté function and deglaze the pot with a quarter cup of water.

Next, add the coconut milk and sprinkle in the curry, garam masala, turmeric and kosher salt.

A four-photo process collage showing the steps to make Instant Pot Chickpea Spinach Curry.

Add the drained chickpeas in an even layer, then layer the tomato paste on top. If you’re using frozen spinach, add it now. Do not stir.

Pressure cook on High for 5 minutes. At the end of cooking time, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.

Remove the lid and stir the curry until all ingredients are well combined. Stir in the fresh spinach, then set the lid askew on the pot for a few minutes to let it wilt. Taste and add salt, if needed.

Chickpea Spinach Curry in an Instant Pot on a wooden table, viewed from overhead.

Tips for Success

Use full-fat coconut milk for the creamiest result.
Don’t skip the natural pressure release (NPR). This will let the flavours simmer together and give the chickpeas a beautiful tender texture.
Layer the ingredients and do not stir. Tomato-based products can cause a burn warning if they touch the bottom of the insert. We also intentionally didn’t sauté the onion with the spices, because the seasonings can cause a burn warning if layered at the bottom.
Be sure to deglaze. This helps to prevent a burn warning and we need the water to help produce steam for pressure cooking.

Instant Pot Chickpea Curry in a beige bowl, plated with rice, lemon slices, chopped cilantro and a yogurt sauce drizzle. A silver spoon is resting on the right side of the bowl taking a spoonful.

More vegan Instant Pot recipes

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