Are you in search of a quick and delicious meal that’s packed with flavor? Look no further than this Instant Pot Curry with Chickpeas, Tomatoes and Spinach. This hearty dish combines the richness of chickpeas, the sweetness of tomatoes, and the freshness of spinach, all cooked to perfection in your Instant Pot. Whether you’re a busy professional or a parent juggling multiple tasks, this recipe is designed to save you time while providing a nutritious, fulfilling meal for your family. With its vibrant colors and aromatic spices, this curry is sure to impress everyone at the dinner table.

Ingredients

To prepare this flavorful Instant Pot Curry with Chickpeas, Tomatoes and Spinach, gather the following ingredients:

1 can (15 ounces) chickpeas, drained and rinsed

1 can (14.5 ounces) diced tomatoes

4 cups fresh spinach leaves

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1 cup vegetable broth

2 tablespoons olive oil

These ingredients come together to create a delightful balance of flavors. The chickpeas provide protein and fiber, while the tomatoes contribute acidity that brightens the dish. Fresh spinach not only adds color but also packs in essential nutrients. The blend of spices brings warmth and depth to every bite.

Instructions

Follow these step-by-step instructions to make your Instant Pot Curry with Chickpeas, Tomatoes and Spinach:

Start by setting your Instant Pot to sauté mode. Once hot, add olive oil.

Add the chopped onion to the pot. Sauté it for about 3-4 minutes until it becomes translucent.

Stir in minced garlic and grated ginger. Cook for an additional minute until fragrant.

Sprinkle in curry powder, ground cumin, turmeric powder, salt, and black pepper. Stir well to coat the onions with spices.

Pour in the diced tomatoes along with their juices. Mix everything thoroughly.

Add the drained chickpeas and vegetable broth to the pot. Stir again to combine all ingredients.

Close the lid of your Instant Pot securely and set it to manual high pressure for 10 minutes.

Once cooking is complete, allow for a natural pressure release for about 10 minutes before carefully turning the valve to release any remaining pressure.

Open the lid and stir in fresh spinach leaves. Allow them to wilt in the heat from the curry for about 2-3 minutes.

Taste your curry and adjust seasoning if needed before serving.

Serve hot over rice or with naan bread for a satisfying meal.

This Instant Pot Curry with Chickpeas, Tomatoes and Spinach not only comes together quickly but also offers incredible flavor that will keep everyone coming back for more. Enjoy this comforting dish any night of the week!

Tips and tricks

To make the best Instant Pot curry with chickpeas, tomatoes, and spinach, follow these practical tips. Start by rinsing the chickpeas thoroughly before adding them to the pot. This helps remove excess starch and enhances texture. When sautéing your onions and garlic, cook them until they are fragrant and translucent for optimal flavor. If you prefer a spicier dish, consider adding fresh chili peppers or a pinch of cayenne during cooking. Additionally, feel free to customize the vegetables based on your preference; bell peppers or carrots work wonderfully in this recipe. Always allow natural pressure release after cooking to ensure your ingredients meld beautifully.

FAQs

What can I serve with Instant Pot curry with chickpeas, tomatoes, and spinach?

Serving options for this delightful curry are versatile. You can pair it with steamed rice or quinoa for a complete meal. Naan bread is another excellent choice; it complements the flavors wonderfully and is perfect for soaking up the sauce. For a lighter option, consider serving it alongside a fresh salad or roasted vegetables. The combination of textures and flavors will enhance your dining experience significantly.

How long does it take to prepare Instant Pot curry with chickpeas, tomatoes, and spinach?

Preparation time for this Instant Pot curry is relatively quick. On average, you will need about 10-15 minutes to gather ingredients and chop vegetables. Once assembled in the Instant Pot, cooking takes approximately 10 minutes under pressure. Don’t forget to account for the time needed for the pot to come to pressure and release naturally, which adds around 15-20 minutes. Overall, you can enjoy this healthy dish in less than an hour.

Can I make Instant Pot curry with chickpeas, tomatoes, and spinach in advance?

Yes! This curry is perfect for meal prep. You can prepare it ahead of time and store it in an airtight container in the refrigerator for up to three days. The flavors continue to develop as it sits, making it even tastier when reheated. To reheat, simply warm it on the stove or in the microwave until heated through. This makes it a convenient option for busy weeknights.

This Instant Pot curry with chickpeas, tomatoes, and spinach offers a delightful combination of flavors that is both nutritious and satisfying. Whether you enjoy it alone or share it with friends and family, this dish promises a wholesome experience that delights every palate.