Instant Pot Creamy Chickpea Curry

Made from simple ingredients you probably have in your pantry, this creamy curry is super simple to make but so rich and flavorful it tastes like it took hours to make.

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

All Access
15% off New Year Sale
$7.02 / month*

  • A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
  • Member-only content on 17 Outside network publications: Clean Eating, Yoga Journal, Outside & more
  • More than 100 diet-specific meal plans
  • Extended member-only yoga pose library with how-to instruction
  • Today’s Plan training platform with customized training plans
  • Premium access to Outside TV and 1,000+ hours of exclusive shows
  • Annual subscription to Outside magazine
Join Outside+
Vegetarian Times

Print + Digital
50% Off New Year Sale
$2.00 / month*

  • Annual subscription to a magazine of your choice from the Outside network
  • Access to all member-exclusive content on
  • Ad-free access to
Join Vegetarian Times

*Outside memberships are billed annually. Print subscriptions available to U.S. residents only. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details



  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tbsp. minced fresh ginger
  • 1 tbsp coconut oil (or olive oil)
  • 1 tbsp. curry powder
  • ½ tsp garam masala
  • ½ tsp. ground cumin
  • ¼ tsp turmeric
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 1 can diced tomatoes with juices
  • 1 can full-fat coconut milk
  • Salt and pepper to taste


  1. Press the sauté button on your Instant Pot. Add coconut oil to the pot and let heat up. Add onions, ginger and garlic and stir occasionally, sauté until translucent. Turn the Instant Pot off.
  2. Add in the curry powder, cumin, garam masala, and turmeric. Mix well. Add in the chickpeas, tomatoes, and coconut milk. Stir well. Lock the lid into place. Press the manual/pressure cook button on high pressure for 15 minutes with the pressure valve in the sealing position.
  3. When cooking is finished, carefully release the steam valve and unlock the lid. Season with salt and pepper to taste. Serve over rice.

If you’re looking for more Instant Pot recipes, you might like these, too: