Instant Pot Chickpea Curry and Rice

Instant Pot Chickpea Curry and Rice

When I’m in the mood for something spicy, curry dishes are my favorite to make. I love creating new curry dishes with various ingredients. While shrimp may be one of my favorites in curry, chickpeas and veggies are often what I make the most. It’s easy and delicious!

Here’s What You’ll Need:

Ingredients:

• 1 can of chickpeas, drained
• 1/4 of an onion, diced
• 1 cup of mushrooms, diced
• 1 cup of tomatoes, diced
• 2 tbsps green curry paste
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp turmeric
• 1 cup of vegetable broth or water
• 1/4 cup coconut milk
• rice or favorite side

Preparation:

1. In your instant pot, combine all ingredients except for your tomato.
2. Set your instant pot to pressure cook for 4 minutes.
3. While your chickpea blend is cooking, prepare your side dish of choice. We always enjoy jasmine rice with this dish.
4. Once pressure cooking is complete, do a manual quick release.
5. toss in your diced tomatoes and allow to simmer in the mixture while the curry thickens up a bit.
6. Serve over or on the side of your rice and enjoy!

Curry Spice Tips

The kids and I tolerate different levels of spicy, so to accommodate, here are two methods I’ve used:

1. Use 1 tbsp of curry paste in your instant pot. When cooking is complete, dish out desired amount of your more mild blend. Add in the remaining tbsp of curry to the pot and mix well.
2. Or, add a dash of coconut milk to tone down the spice to taste.

You may get hooked like me and decide to add in chicken, shrimp, or a combination of veggies to your next dish. There are no limits to the delicious concoctions you can eplore!

Let us know how your dish turns out and what you used!

~Lisa