× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Instant Pot Potato & Chickpea Curry

Share this

Print Recipe
Potato Type: White
Cuisine: Indian


Main Dish

Prep Time

10 Mins

Cook Time

20 Mins


Serves 4


  • 2 teaspoons oil
  • ¾ teaspoon cumin seeds
  • 1 medium red onion
  • 2 green chilies, sliced
  • 4 large garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 3 medium tomatoes, pureed
  • 1.5 teaspoons curry powder
  • ½ teaspoon garam masala
  • ½ teaspoon cumin powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder, optional
  • Salt, to taste
  • 4 white potatoes [440 grams], diced
  • 2 x 15.5 oz. can of chickpeas
  • ¾ cup water
  • 2 tablespoons chopped cilantro
  • ⅓ cup coconut milk
  • Juice of ½ lemon
  • More cilantro, for garnishing


  1. Press sauté button on the IP.
  2. Once hot, add oil and then add the cumin seeds.
  3. Let the cumin seeds sizzle and then add chopped onion and green chili, cook till onions are soft and translucent, around 2-3 minutes.
  4. Add garlic and ginger, cook another 2 minutes and then add the tomato puree. Cook the tomato puree for 2 minutes and then add curry powder, garam masala, cumin powder, turmeric and salt. Also add the red chili powder, if using. Cook the spices for a minute or two.
  5. Add diced potatoes, chickpeas, along with water and stir to combine.
  6. Add 2 tablespoons chopped cilantro and close the lid of the IP.
  7. Press the manual button and cook on high pressure for 5 minutes. Do 10 minutes Natural Pressure Release and then release the remaining pressure manually (Quick Release).
  8. Add coconut milk, lemon juice and adjust spice levels to taste.
  9. Garnish with some more cilantro and enjoy the curry over rice!


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up