Instant Pot Coconut Chickpea Curry is a creamy vegan curry, perfect for those busy weekdays. Made with staple pantry ingredients, this one-pot meal with pot-in-pot brown rice will make up for a perfect wholesome meal.
Add all the ingredients and spices in the order listed in the instant pot steel insert (exept from the to finish and rice group).
(optional for pot-in-pot rice) Place the trivet. In a bowl, add ingredients for brown rice and place it on top of the trivet.
Close the lid with vent in sealing position. Set the instant pot on bean/chili mode for 30 minutes on high pressure.
When the instant pot beeps, let the pressure release naturally. If it is not released completely in 20 minutes, release the pressure manually and open the lid.
(optional for pot-in-pot rice) Using tongs carefully take out the bowl of brown rice. Then take out the trivet.
Add the coconut milk and stir well. Set the instant pot on saute mode and let the curry simmer for about 7-8 minutes. This will thicken the curry and give it a wonderful creamy consistency.
Garnish with chopped cilantro and serve over rice.
Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. Adding Greens: Make this curry even more nutritious by adding fresh greens like spinach or kale leaves.Storing: You can also store this curry in the refrigerator for 4-5 days. You can also freeze this chickpea curry by storing it in air-tight containers up to 3 months.Canned Chickpeas: If you are in a hurry, you use canned chickpeas. No soaking is required. Add about 3 cups of canned chickpeas (about two 14oz cans). Add only 1 cup water for cooking. Pressure cook for 8 minutes. For pot-in-pot rice, use white basmati rice as the cooking time matches with canned chickpeas.