This Instant Pot curried chickpeas and rice recipe is a delicious, wholesome meal that comes together with minimal effort. Loaded with protein-rich chickpeas, fragrant basmati rice, and warm Indian-inspired spices, it’s a one-pot vegan dinner that’s perfect for busy weeknights, meal prep, or cozy plant-based comfort food.
Why You’ll Love This Vegan One-Pot Meal
- ✅ Protein-packed and gluten-free
- 🍚 Rice and chickpeas cook together perfectly
- 🧂 Rich curry flavor with simple pantry ingredients
- ⏱️ Ready in 30 minutes, cleanup included
- 💼 Ideal for meal prep and leftovers
Ingredients You’ll Need
- 1 tbsp olive oil or splash of water
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1½ tsp curry powder or garam masala
- 1 cup basmati or jasmine rice, rinsed
- 1½ cups cooked or canned chickpeas
- 1½ cups vegetable broth
- ½ cup canned coconut milk
- 2 tbsp tomato paste
- ½ tsp salt (adjust to taste)
- Handful of spinach or cilantro for garnish (optional)
How to Make Curried Chickpeas and Rice in the Instant Pot
1. Sauté Aromatics
Turn on “Sauté” mode. Add oil, onion, garlic, and ginger. Cook 2–3 minutes until fragrant. Stir in curry powder or garam masala.
2. Add Remaining Ingredients
Cancel sauté. Add rice, chickpeas, tomato paste, broth, coconut milk, and salt. Stir to combine.
3. Pressure Cook
Seal lid. Set to High Pressure for 5 minutes. Let Natural Release for 10 minutes, then release remaining pressure manually.
4. Stir & Garnish
Fluff rice gently with fork. Stir in baby spinach if using. Top with chopped cilantro.
Variations & Add-Ins
- Use red lentils instead of chickpeas (adjust cooking time)
- Add cubed sweet potato or cauliflower before pressure cooking
- Finish with a squeeze of lime or a dollop of coconut yogurt
Storage & Reheating
- Fridge: Keeps 4–5 days in sealed containers
- Freezer: Freeze portions up to 3 months
- Reheat: Microwave or stovetop with splash of broth or coconut milk
FAQs
Can I use brown rice?
You can, but brown rice requires a longer cook time and may overcook the chickpeas. Use parboiled brown rice if possible.
How spicy is this?
Mild to medium. You can add chili flakes or cayenne for more heat.
Can I freeze it?
Yes, it freezes beautifully. Let cool fully and portion into airtight containers.
Explore More Instant Pot Vegan Recipes
- Check out our full Easy Vegan Instant Pot Recipes Guide
- Craving creaminess? Try our Vegan Mac and Cheese
- Love legumes? Don’t miss this Hearty Lentil Stew
Instant Pot Curried Chickpeas and Rice (Vegan Dinner in One Pot)
This fragrant and satisfying vegan Instant Pot meal pairs rice and chickpeas with coconut milk, curry spices, and a one-pot cleanup.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Instant Pot
- Cuisine: Indian-Inspired
Ingredients
1 tbsp olive oil (or splash of water)
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp grated fresh ginger
1½ tsp curry powder or garam masala
1 cup basmati or jasmine rice, rinsed
1½ cups cooked or canned chickpeas
1½ cups vegetable broth
½ cup canned coconut milk
2 tbsp tomato paste
½ tsp salt (adjust to taste)
Handful of spinach or cilantro for garnish (optional)
Instructions
1. Set Instant Pot to “Sauté.” Add oil, onion, garlic, and ginger. Cook 2–3 minutes until fragrant.
2. Stir in curry powder or garam masala and cook for 30 seconds.
3. Cancel sauté. Add rice, chickpeas, tomato paste, broth, coconut milk, and salt. Stir to combine.
4. Seal lid and set to High Pressure for 5 minutes.
5. Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Fluff rice gently with fork. Stir in spinach and garnish with cilantro if desired.
Notes
For more protein, use red lentils instead of chickpeas (adjust cooking time).
Add diced sweet potatoes or cauliflower before pressure cooking.
A squeeze of lime or dollop of coconut yogurt adds brightness.
Freezes and reheats beautifully for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg