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Coconut Chickpea Curry (All Cans, Instant Pot)

Serves 6–8Made 0 times
Instant PotOne PotVeganSelf-Contained

Add tomatoes first, keep thick sauce off the bottom, and quick-release for a fast curry.

Ingredients (6–8 servings)

Settings

  • Pressure: High Pressure
  • Time: 3 minutes
  • Release: Quick release immediately

Instructions

  1. Start with tomatoes. Add diced tomatoes to the inner pot first.
  2. Layer the rest. Add chickpeas, coconut milk, curry simmer sauce, and frozen vegetables if using. Do not stir thick sauce into the bottom.
  3. Pressure cook. Seal and cook on High Pressure for 3 minutes.
  4. Release. Quick release immediately.
  5. Finish. Stir well and salt to taste.

Serving ideas: Rice, naan, or over baked potatoes.