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