Easy instant pot rajma masala or Indian style red kidney beans dal curry made in the instant pot! This rajma masala is made using 2 cups dried rajma beans which is soaked in water for at least 6 to 7 hours or overnight and it gives about 4 to 6 generous servings or more with mostly some leftovers as well!
You can use store bought rajma masala powder to make homemade rajma masala or you can use spice powders that we usually use in everyday Indian cooking, like garam masala, coriander etc (and more as listed) as I have done here in this recipe.
This is super easy to make since we do not even need to saute any onions or tomatoes but we directly dump everything in the instant pot pressure cooker and let it do the job!
It’s so easy to make from scratch at home and so delicious!
Indian Punjabi style rajma dal made of red kidney beans is often served with rice for lunch or dinner & the combination is known as rajma chawal where rajma refers to red kidney beans and chawal refers to rice.
This is not a very authentic recipe for Punjabi rajma masala, but it is an easy version of the same in the instant pot without losing any flavors.
In the traditional method, just like many other traditional and authentic Indian recipes, the masala for rajma is made using sauteed onions & tomatoes along with exotic spices.
However, we are looking to simplify things here without losing the flavors and so we make it in a very easy way using the instant pot, and it is so delicious, nutritious and perfect to be served along with white rice or brown rice for an Indian style lunch or dinner.
It is also perfect to be enjoyed as a vegetarian soup or stew which looks much like a vegetarian chili with all that protein rich red beans and veggies and spices.
Though we only use tomatoes and onions as the vegetables in this simple, easy recipe for red kidney beans, you may even add more vegetables if you want to make it more healthy.
I have this rajma curry with mixed vegetables like potatoes and carrots here and I also have this instant pot rajma with sweet potatoes here which are both variations of easy rajma masala with added veggies!
More easy instant pot Indian recipes in this blog include instant pot moog dal fry, instant pot chana masala (Indian style chickpea masala), instant pot palak paneer, instant pot green mung beans curry, instant pot cabbage thoran with coconut, instant pot coconut moong dal (parippu curry), instant pot Kerala sambar with mixed vegetables, simple onion sambar without vegetables using masoor dal or toor dal etc.
Can you make rajma masala without soaking dried red kidney beans?
Eventhough it is possible to cook dried red kidney beans in the instant pot without soaking in water in advance, I usually do not do that since the red kidney beans is known to have some level of toxicity.
So I believe it is better to soak them in advance before cooking them to make rajma masala even when we use instant pot pressure cooker.
I sometimes make chickpea dishes like chickpea curry in the instant pot without soaking the dried chickpeas in water first.
You can see instant pot chickpeas no soak recipe here, if you wish!
So here is how you can easily make this easy rajma curry in the instant pot!
How to make easy rajma masala in instant pot?
We use the following ingredients to make easy, delicious Indian style rajma masala or red kidney beans curry.
ingredients to make easy instant pot rajma masala
red kidney beans 2 cups (dry beans) — I used dark red kidney beans in this recioe but light kidney beans can also be used
salt as needed
water 4 cups (plus more water for soaking dry beans)
tomatoes 3 medium sized
onions 2 medium sized
turmeric powder ½ teaspoon
red chili powder ½ teaspoon
coriander powder 1 tablespoon
cumin powder ½ teaspoon
garam masala powder 1 tablespoon
garlic 2 to 3 cloves minced (or use 2 teaspoons garlic powder)
ginger 1 teaspoon chopped or crushed
green chilies 1 finely chopped (optional)
oil 1 tablespoon ( I use olive oil or canola oil)
step by step instructions
Wash the kidney beans very well, and soak in enough water and keep overnight or at least for about 6 hours.
Once the beans is soaked, drain the water and wash again in water.
Transfer the soaked kidney beans to the instant pot.
Slice the onions and chop the tomatoes, add them to the instant pot.
Also add the spice powders, garlic, ginger, green chilies and oil to the instant pot.
Add the water and enough salt, mix everything well.
Close the instant pot with lid in sealing position and cook in high pressure for about 35 minutes.
Wait for a natural pressure release, if you are in a hurry, you may do a careful gradual manual pressure release after about 15 minutes of natural pressure release.
Once the pressure is all released, carefully open the instant pot.
Stir well the contents, simmer if desired (using saute function) for a couple of minutes.
Also you may add a couple of spoons of heavy cream or coconut milk if you wish and also garnish with chopped cilantro leaves.
Serve the prepared delicious rajma masala with rice or chapathi or poori.
You may also enjoy this as a healthy, nutritious soup or vegetarian stew or chili.
Below you can get the recipe for easy instant pot rajma in detail.
Instant Pot Rajma Masala – Indian Style Red Kidney Beans Curry
Ingredients
- 2 cups red kidney beans dry beans — I used dark red kidney beans in this recioe but light kidney beans can also be used
- salt as needed
- 4 cups water plus more water for soaking dry beans
- 3 medium sized tomatoes
- 2 medium sized onions
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 tablespoon coriander powder
- ½ teaspoon cumin powder
- 1 tablespoon garam masala powder
- 3 cloves garlic minced, or use 2 teaspoons garlic powder
- 1 teaspoon ginger chopped or crushed
- 1 green chilies finely chopped (optional)
- 1 tablespoon oil I use olive oil or canola oil
Instructions
- Wash the kidney beans very well, and soak in enough water and keep overnight or at least for about 6 hours.
- Once the beans is soaked, drain the water and wash again in water.
- Transfer the soaked kidney beans to the instant pot.
- Slice the onions and chop the tomatoes, add them to the instant pot.
- Also add the spice powders, garlic, ginger, green chilies (if using) and oil to the instant pot.
- Add the water and enough salt, mix everything well.
- Close the instant pot with lid in sealing position and cook in high pressure for about 35 minutes.
- Wait for a natural pressure release, if you are in a hurry, you may do a careful gradual manual pressure release after about 15 minutes of natural pressure release.
- Once the pressure is all released, carefully open the instant pot.
- Stir well the contents, simmer if desired (using saute function) for a couple of minutes. Also you may add a couple of spoons of heavy cream or coconut milk if you wish and also garnish with chopped cilantro leaves.
- Serve the prepared delicious rajma masala with rice or chapathi or poori. You may also enjoy this as a healthy, nutritious soup or vegetarian stew or chili.
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