A Flavorful and Fuss-Free Weeknight Delight: Instant Pot Kidney Beans Curry

In the realm of quick, healthy, and deeply satisfying weeknight meals, this Instant Pot Kidney Beans Curry recipe has become an absolute staple in my kitchen. As a busy individual constantly juggling work and family, the promise of a flavorful and nutritious dinner ready in under an hour with minimal prep is incredibly appealing. I stumbled upon Vaishali’s recipe from Holy Cow Vegan, and let me tell you, it’s a game-changer. My family, even the picky eaters, devoured this curry, praising its rich, savory flavors and comforting warmth. What I particularly love is how effortlessly it comes together in the Instant Pot – a true set-it-and-forget-it meal that allows me to focus on other things while a delicious, aromatic curry simmers to perfection. The fact that it’s packed with plant-based protein, fiber, and essential nutrients, all without any added fats, makes it a guilt-free indulgence we can enjoy regularly. If you’re looking for a hearty, flavorful, and incredibly easy vegan curry that will impress even the most discerning palates, look no further. This Instant Pot Kidney Beans Curry with Spinach and Potatoes is your answer.

Ingredients

This recipe boasts a vibrant array of ingredients that work in harmony to create a deeply flavorful and nutritious curry. Each component plays a crucial role, from the hearty kidney beans providing the protein base to the aromatic spices that infuse every bite with warmth and complexity. Let’s delve into each ingredient and understand its contribution to this delightful dish.

1 ½ cups dried red kidney beans (rajma): The star of the show, kidney beans, or rajma as they are known in Hindi, are not just delicious but also incredibly nutritious. Dried red kidney beans are preferred in this recipe for their robust flavor and creamy texture when cooked. They are a fantastic source of plant-based protein, fiber, iron, and folate, making this curry a wholesome and satisfying meal. Soaking the beans beforehand is essential for reducing cooking time and improving digestibility. You can find dried red kidney beans in most grocery stores, often in the dried beans or international food aisle. For optimal results, use fresh, good-quality dried beans. Older beans may take longer to cook and might not be as tender.
1 medium onion (finely chopped): Onions form the aromatic base of countless Indian dishes, and this curry is no exception. Finely chopped onions, when sautéed, release their sweet and savory flavors, creating a foundation upon which the other spices and ingredients can build. They provide depth and complexity to the curry, adding a subtle sweetness that balances the spices beautifully. Yellow or white onions work best in this recipe due to their versatile flavor profile. Ensure they are finely chopped to cook evenly and meld seamlessly into the curry.
4 cloves garlic (minced): Garlic is another indispensable aromatic ingredient, contributing a pungent and savory note that enhances the overall flavor profile of the curry. Freshly minced garlic is highly recommended for its intense flavor. Garlic is not only a flavor booster but also known for its health benefits, including its antioxidant and immune-boosting properties. Feel free to adjust the amount of garlic to your preference, but 4 cloves provide a good balance without being overpowering.
1 tablespoon grated ginger: Fresh ginger adds a warm, zesty, and slightly spicy element to the curry. It complements the garlic and onions beautifully, creating a complex and aromatic base. Ginger is also known for its digestive and anti-inflammatory properties. Grated ginger is preferred as it releases its flavor more readily and blends smoothly into the curry. Peel the ginger before grating for the best flavor and texture.
2 tablespoon vegan yogurt: Vegan yogurt is a key ingredient in this recipe, contributing creaminess, tanginess, and a slight richness without the need for heavy cream or coconut milk. It helps to thicken the curry and adds a delightful depth of flavor. Cashew yogurt is recommended in the original recipe for its creamy texture and mild flavor. However, for a nut-free version, coconut yogurt, soy yogurt, or oat yogurt are excellent alternatives. Ensure the yogurt is unsweetened and plain to complement the savory flavors of the curry.
1 heaping tsp ground coriander: Ground coriander is a warm and citrusy spice that forms a cornerstone of Indian cuisine. It adds a subtle sweetness and earthy aroma to the curry, enhancing the overall flavor profile. Coriander seeds are roasted and then ground to create this spice, releasing their aromatic oils and flavor compounds. Use fresh ground coriander for the best flavor, or you can lightly toast coriander seeds and grind them yourself for an even more intense aroma.
½ teaspoon turmeric: Turmeric is a vibrant yellow spice renowned for its earthy, slightly bitter flavor and its potent anti-inflammatory and antioxidant properties. It adds a beautiful golden hue to the curry and contributes a subtle warmth and depth of flavor. Turmeric is a staple in Indian cooking and is often used for its medicinal benefits as well as its culinary applications.
½ to 1 teaspoon cayenne (or any red chilli powder): Cayenne pepper or red chili powder provides the heat in this curry. The amount can be adjusted to your spice preference, ranging from ½ teaspoon for a mild warmth to 1 teaspoon for a more pronounced spiciness. Indian red chili powders like Kashmiri chili powder are great options, offering vibrant color and moderate heat. You can also use other chili powders like paprika for a milder flavor or hotter varieties like habanero powder for intense heat, depending on your preference.
2 tablespoon rajma masala powder (or garam masala powder): Rajma masala powder is a spice blend specifically formulated for kidney bean curries. It typically contains a mix of coriander, cumin, dried mango powder (amchur), cardamom, cinnamon, cloves, and other aromatic spices. It provides a complex and authentic flavor profile that is perfectly suited to kidney beans. If rajma masala is unavailable, garam masala powder, a more general Indian spice blend, can be used as a substitute. Garam masala, meaning “warm spices,” usually includes cinnamon, cardamom, cloves, black pepper, and cumin, offering a warm and aromatic depth to the curry.
2 medium tomatoes (pureed): Tomato puree adds a tangy sweetness and vibrant red color to the curry. It forms the base of the gravy, providing moisture and body to the dish. Fresh tomatoes are pureed to create a smooth consistency that blends seamlessly into the curry. Using ripe, juicy tomatoes will result in a sweeter and more flavorful puree. You can also use canned crushed tomatoes or tomato passata as a convenient alternative.
1 small bunch spinach (about 5 cups): Spinach adds a healthy dose of greens and nutrients to the curry. It wilts down beautifully when cooked, adding a subtle earthy flavor and vibrant color. Spinach is packed with vitamins, minerals, and antioxidants. Fresh spinach is preferred, but frozen spinach can also be used. If using frozen spinach, thaw it and squeeze out excess water before adding it to the curry. About 5 cups of fresh spinach will yield a good amount of cooked spinach in the curry.
4 medium potatoes: Potatoes add heartiness and substance to the curry, making it a more filling and satisfying meal. They absorb the flavors of the spices and gravy beautifully, becoming tender and flavorful during pressure cooking. Medium-sized potatoes are ideal, and you can use varieties like Yukon Gold or red potatoes, which hold their shape well during cooking. Cut the potatoes into bite-sized cubes for even cooking.
Salt to taste: Salt is essential for seasoning and enhancing the flavors of all the ingredients in the curry. Use sea salt or kosher salt and adjust the amount to your preference. It’s always best to start with a smaller amount and add more to taste as needed.
2 tablespoon cilantro (for garnish): Fresh cilantro adds a bright, herbaceous, and slightly citrusy note to the curry, providing a refreshing contrast to the rich and savory flavors. It is used as a garnish, sprinkled over the finished curry just before serving. Chopped cilantro adds visual appeal and a burst of freshness.
Slices of lemon (for serving): Lemon wedges are served alongside the curry to add a touch of acidity and brightness. A squeeze of lemon juice just before eating enhances the flavors and cuts through the richness of the curry, creating a more balanced and refreshing taste.

Instructions

Crafting this flavorful Instant Pot Kidney Beans Curry is surprisingly straightforward, thanks to the efficiency of the Instant Pot. Follow these step-by-step instructions to create a delicious and aromatic meal that’s ready in under an hour.

Soak the kidney beans: Begin by preparing the kidney beans. Place 1 ½ cups of dried red kidney beans in a large bowl and cover them with enough hot water to submerge them by at least two inches. Hot water helps to initiate the soaking process more quickly. Soak the beans for at least two hours. Soaking is crucial as it rehydrates the beans, reduces their cooking time, and makes them more digestible by breaking down complex sugars that can cause bloating. After soaking, drain the beans thoroughly and set them aside.
Sauté aromatics in the Instant Pot: Turn on your Instant Pot and select the “Sauté” function. Add 1 tablespoon of water to the Instant Pot liner. Using water instead of oil at this stage keeps the recipe oil-free, aligning with the recipe’s health-conscious approach. Once the water is hot, add the finely chopped 1 medium onion, 4 cloves of minced garlic, and 1 tablespoon of grated ginger to the Instant Pot. Sauté these aromatics for a few seconds, stirring frequently, while you quickly prepare the potatoes and spinach. Sautéing helps to release their fragrant oils and build a flavorful base for the curry. Continue to sauté until the onions start to become translucent, which usually takes about 3-5 minutes. Translucent onions will appear softened and slightly see-through, indicating they are cooked but not browned.
Incorporate yogurt and spices: Once the onions are translucent, add 2 tablespoons of vegan yogurt to the Instant Pot. Sauté for another minute, stirring continuously to prevent the yogurt from curdling. The yogurt adds creaminess and tanginess to the curry base. Next, add the spice powders: 2 tablespoon rajma masala powder (or garam masala powder), 1 heaping teaspoon of ground coriander, ½ teaspoon of turmeric, and ½ to 1 teaspoon of cayenne pepper (or red chili powder). Stir everything well to combine, ensuring the spices are evenly distributed and coat the aromatics and yogurt mixture. Sautéing the spices briefly in the warm mixture helps to bloom them, releasing their full aroma and flavor.
Add tomatoes, potatoes, spinach, and beans: Pour in 2 medium tomatoes, pureed, into the Instant Pot. Stir well to incorporate the tomato puree with the spice mixture. Then, add the 4 medium potatoes, cut into bite-sized cubes, and 1 small bunch of spinach (about 5 cups) to the Instant Pot. Add the drained and soaked kidney beans on top of the vegetables. Mix everything gently to combine, ensuring the vegetables and beans are somewhat coated in the tomato-spice mixture.
Pressure cook: Pour 3 cups of water into the Instant Pot. The water is essential for creating the gravy and for pressure cooking the beans and vegetables. Stir gently to ensure all ingredients are submerged in the water. Turn off the “Sauté” function on the Instant Pot to prevent burning during pressure cooking. Securely close the Instant Pot lid, ensuring the pressure valve is set to “Sealing.” Select the “Beans” function on your Instant Pot. This function is pre-programmed to pressure cook beans for an appropriate duration, typically around 30 minutes, which is perfect for kidney beans. If your Instant Pot doesn’t have a “Beans” function, you can manually set it to pressure cook on “High Pressure” for 30 minutes.
Pressure release and seasoning: Once the pressure cooking cycle is complete, allow the Instant Pot to release pressure naturally. Natural Pressure Release (NPR) means letting the pressure release on its own without manually opening the valve. This can take about 10-20 minutes. If you are in a hurry, you can opt for a Quick Pressure Release (QPR) after waiting for 10 minutes of natural release. To do a QPR, carefully move the pressure release valve to the “Venting” position to release any remaining pressure. Be cautious of the steam that will escape. Once all pressure is released and the float valve has dropped, carefully open the Instant Pot lid.
Season and garnish: Open the lid and add salt to taste. Stir the curry well to ensure the salt is evenly distributed. Taste and adjust seasoning as needed. Garnish the curry with 2 tablespoons of freshly chopped cilantro. Optionally, squeeze in fresh lemon juice from lemon slices for an added burst of flavor and brightness just before serving.
Serve hot: Your Instant Pot Kidney Beans Curry is now ready to be served. Serve it hot with your choice of accompaniments, such as rice, roti, naan, or other Indian breads.

Nutrition Facts

This Instant Pot Kidney Beans Curry is not only delicious but also packed with nutrients, making it a healthy and wholesome meal choice. Here’s a breakdown of the approximate nutritional information per serving:

Servings: 8 servings
Calories: 214 kcal (Please note that this is an approximate value and can vary based on specific ingredients used and serving size.)

This curry is a good source of:

Protein: Kidney beans are an excellent source of plant-based protein, essential for muscle building and repair, and overall body function.
Fiber: High in dietary fiber from kidney beans, spinach, and potatoes, promoting digestive health, regulating blood sugar levels, and contributing to satiety.
Iron: Kidney beans and spinach are good sources of iron, vital for carrying oxygen in the blood and preventing iron deficiency.
Vitamins and Minerals: Spinach is rich in vitamins A, C, and K, and minerals like folate and potassium. Potatoes provide vitamin C and potassium. Turmeric and ginger offer anti-inflammatory and antioxidant benefits.
Low in Fat: This recipe is designed to be low in fat, as it uses water for sautéing and vegan yogurt instead of heavy cream or oil.

For a more detailed nutritional breakdown, you can use online nutrition calculators, inputting the specific quantities and brands of ingredients you use.

Preparation Time

One of the biggest advantages of this recipe is its minimal preparation and cooking time, making it ideal for busy weeknights.

Prep Time: 15 minutes
- This includes soaking the beans (active soaking time is minimal, mostly waiting time), chopping onions, garlic, ginger, pureeing tomatoes, chopping potatoes, and washing spinach.
Cook Time: 45 minutes
- This includes the time for the Instant Pot to come to pressure (approximately 10-15 minutes) and the pressure cooking time of 30 minutes.
Total Time: 1 hour

From start to finish, you can have a flavorful and nutritious kidney beans curry on the table in just about an hour, with most of the time being hands-off cooking in the Instant Pot.

How to Serve

This versatile kidney beans curry pairs beautifully with a variety of accompaniments, making it a satisfying and complete meal. Here are some serving suggestions:

With Rice:
- Basmati Rice: The classic pairing. Fragrant basmati rice complements the rich flavors of the curry perfectly.
- Brown Rice: For a healthier option, brown rice provides extra fiber and a nutty flavor.
- Jeera Rice: Cumin-flavored rice adds another layer of aromatic complexity.
With Indian Breads:
- Roti: Whole wheat flatbreads are a staple in Indian cuisine and are excellent for scooping up the curry.
- Naan: Soft and fluffy naan bread, especially garlic naan, is a delicious indulgence.
- Paratha: Layered and flaky parathas, either plain or stuffed with potatoes (aloo paratha), offer a more substantial bread option.
As a Bowl Meal:
- Serve the curry in a bowl as is, especially for a light yet filling meal.
- Top with a dollop of vegan yogurt or a sprinkle of chopped cilantro for added flavor and freshness.
With Sides:
- Salad: A simple cucumber and tomato salad or a raita (yogurt-based side dish) provides a cool and refreshing contrast to the warm curry.
- Pickles: Indian pickles (achar) add a tangy and spicy kick.
- Papadum: Crispy lentil wafers (papadum) offer a crunchy texture alongside the curry.

Additional Tips for the Best Instant Pot Kidney Beans Curry

To elevate your Instant Pot Kidney Beans Curry to the next level, consider these helpful tips:

Adjust Spice Levels: Customize the spice level to your preference. Start with ½ teaspoon of cayenne pepper for mild heat and increase to 1 teaspoon or more for a spicier curry. You can also adjust the amount of rajma masala or garam masala based on your taste. For a milder flavor, reduce the amount of chili powder and masala.
Enhance the Flavor with Kasuri Methi: For an extra layer of aroma and a slightly bitter-sweet note, add 1 tablespoon of dried fenugreek leaves (kasuri methi) towards the end of cooking. Crush the kasuri methi between your palms before adding it to release its fragrance.
Thicken the Curry (if needed): If you prefer a thicker curry, you can mash a few cooked potatoes against the side of the Instant Pot liner after pressure cooking. Alternatively, you can blend a small portion of the curry using an immersion blender and then stir it back into the pot to thicken the gravy.
Add Other Vegetables: Feel free to experiment with adding other vegetables to this curry. Cauliflower florets, peas, carrots, or bell peppers would all be delicious additions. Add them along with the potatoes and spinach for pressure cooking.
Storage and Leftovers: This kidney beans curry is perfect for meal prepping and leftovers. Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and improve the next day. Reheat gently on the stovetop or in the microwave until heated through. You can also freeze the curry for longer storage (up to 2-3 months). Thaw it in the refrigerator overnight before reheating.

Frequently Asked Questions (FAQ)

Here are some common questions about making Instant Pot Kidney Beans Curry:

Q1: Do I really need to soak the kidney beans?
A: Yes, soaking kidney beans is highly recommended. Soaking helps to rehydrate the beans, reducing cooking time, and makes them more digestible. Soaking also helps to remove some of the indigestible sugars that can cause bloating. While you can cook kidney beans without soaking, it will take significantly longer cooking time, and they may not be as tender.

Q2: Can I use canned kidney beans instead of dried?
A: Yes, you can use canned kidney beans if you are short on time. For this recipe, you would need about 3 cans (15 oz each) of kidney beans, drained and rinsed. If using canned beans, you can significantly reduce the pressure cooking time. Follow the recipe instructions for sautéing aromatics and spices, then add canned beans, potatoes, spinach, and water. Pressure cook for only about 10-15 minutes on high pressure, as the canned beans are already cooked.

Q3: Can I make this recipe without an Instant Pot?
A: Yes, you can make this kidney beans curry on the stovetop in a regular pot. Soak the kidney beans as instructed. Follow the recipe instructions for sautéing aromatics and spices in a pot over medium heat. Add tomatoes, potatoes, spinach, beans, and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the kidney beans are tender and the curry has thickened. Stovetop cooking will take longer than the Instant Pot.

Q4: What if I don’t have rajma masala powder? Can I use only garam masala?
A: Yes, if you don’t have rajma masala powder, you can use 2 tablespoons of garam masala powder instead. While rajma masala is specifically designed for kidney bean curries and offers a more authentic flavor, garam masala will still provide a warm and aromatic spice blend that will work well in the curry. You might consider adding a pinch of dried mango powder (amchur) if you have it, to mimic some of the tangy notes found in rajma masala.

Q5: Is this curry very spicy?
A: The spice level of this curry can be easily adjusted to your preference. The recipe calls for ½ to 1 teaspoon of cayenne pepper or red chili powder. Starting with ½ teaspoon will result in a mild warmth. If you prefer a spicier curry, use 1 teaspoon or more. You can also use milder chili powders like Kashmiri chili powder for color and less heat, or hotter varieties for intense spiciness. Always taste and adjust spices according to your tolerance.

This Instant Pot Kidney Beans Curry is a testament to how simple ingredients and clever cooking techniques can come together to create a meal that is both incredibly flavorful and nourishing. Enjoy the process of creating this culinary delight and savor every spoonful of this comforting and wholesome curry!

Instant Pot Kidney Beans Curry Recipe