Instant Pot Chickpea Curry

A creamy, hearty, and rich chickpea curry all made in an instant pot. Takes 30 minutes to make and results in a luscious plant-based meal. Perfect for weeknight dinners and family-friendly.

instant pot chickpea curry

I have a bad habit of overcomplicating recipes. A little bit of this…a little bit of that. Every spice in my cupboard is thrown into a pot with a plethora of vegetables. Ok in all honestly, it isn’t that crazy, but I could use some simplifying in my life. That’s where my Instant Pot comes in handy. My world becomes 1000x easier when this bad boy comes into play.

Everything is thrown into one pot and a hearty, rich meal is ready in 30 minutes.

This Instant Pot Chickpea Curry is made with coconut milk, chickpeas, ginger, and surprisingly almond butter. Almond butter adds an extra creaminess and nutty flavor to the dish. I thank Tieghan Gerard (Half Baked Harvest) for that tip. Life-changing.

instant pot chickpea curry

This Instant Pot Chickpea Curry is…

  • Quick
  • Simple
  • Rich
  • Creamy
  • Healthy
  • Vegan
  • Gluten-free
  • One-pot
  • Oh so delicious!

5 from 2 votes
instant pot chickpea curry
Instant Pot Chickpea Curry
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

A creamy, hearty, and rich chickpea curry all made in an instant pot. Perfect for weeknight dinners and family-friendly.

Course: Main Course
Keyword: gluten-free, instant pot chickpea curry, vegan
Servings: 5 people
Author: Taavi Moore
  • 2 tbsp neutral-flavored oil
  • ½ medium white onion
  • 3 cloves garlic, minced
  • 2-inch fresh ginger, minced
  • 3 tbsp red curry paste
  • 1 tbsp creamy almond butter
  • 2 tbsp tamari
  • 15 oz. canned chickpeas, rinsed and drained
  • 12 oz. quality coconut milk*
  • 1 cup water
  • 1 cup vegetable broth (or sub for more water)
  • Salt
  • 1 tbsp lemon juice
Other Toppings
  • Basmati rice
  • Roasted cashews
  • Fresh cilantro
  • Red pepper flakes
  1. Press saute button on instant pot and allow it to preheat. Once hot, add 2 tbsp of oil and allow it to heat up until shimmering. Add onion, garlic, ginger, and a pinch of salt. Saute for 2-3 min. until fragrant and translucent.

  2. In a small bowl, whisk together curry paste, almond butter, and tamari until creamy. Stir into the onion mixture. Add in chickpeas, coconut milk, water, and vegetable broth. Stir until combined. Seal lid, and cook for 5 minutes on high pressure.

  3. Open vent and allow it to de-pressurize. Once done, season with salt to your taste and stir in lemon juice. Serve over basmati rice and top with crushed roasted cashews, fresh cilantro, and a dash of red pepper flakes.

Recipe Notes

*Quality coconut milk is key. It will yield a much creamier texture and richer taste. My absolute, all-time favorite brand is Aroy-D. You can purchase it on amazon or at your local asian supermarket. Native Forest is also a great option if you can’t locate that one. 



  1. Sara
    April 21, 2020 / 1:57 am

    Can I use peanut butter instead of almond ??

    • healthienut
      April 21, 2020 / 5:37 am

      Yes! 🙂

  2. Rob
    January 2, 2021 / 10:54 pm

    I’d like to try this recipe however I do not have red curry paste or tamari. Can I replace these ingredients with curry powder and something else? Also, I do not have an instant pot, how would I modify the liquid amounts and the cooking time for a regular pot? Thank you!

    • healthienut
      January 27, 2021 / 12:57 am

      Hello Rob,

      Yes, you can replace curry paste with curry powder. I’d suggest soy sauce in replace of tamari. The liquid amounts should remain the same, just simmer the curry for about 15 minutes. Hope that helps!

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