Go Back
+ servings
how to cook instant pot spinach black beans curry

Instant Pot Black Bean Spinach Curry

Inspired by the Mexican black bean dishes, this Indian style black bean curry is blended with spices and green spinach leaves for a healthy, delicious combination.
Course Side Dish
Cuisine Indian, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
pressure build up and release time 25 minutes
Total Time 20 minutes
Servings 8
Calories 191kcal


  • 2 cups dry black beans
  • 4 cups water plus more water for soaking the beans
  • salt as needed
  • 2 large tomatoes
  • 4 green chilies
  • 3 cups spinach may adjust the amount slightly

spices used

  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 2 tablespoons coriander powder
  • ½ teaspoon cumin seeds powder
  • 1 teaspoon garam masala powder


  • Wash the black beans and soak in enough water for about 5 to 6 hours or overnight.
  • After soaking, discard the water used for soaking and rinse the black beans again in fresh water for 2 to 3 times.
  • Transfer the black beans to the inner pot of instant pot.
  • Also add washed spinach to the inner pot.In a blender, add tomatoes, green chilies and 2 cups of water and blend to make the base of the gravy.
  • Transfer this grind mixture also to the inner pot.
  • Add the remaining 2 cups of water, enough salt and all the spices to the inner pot, mix everything well.
  • Cover the instant pot with lid in sealing position, press manual and cook in high pressure for 7 minutes. It will take a few minutes for the instant pot to build up pressure and start the cooking, so you will need to sit back and wait until the cooking is done. Once the cooking is over, the instant pot will beep.
  • Once the cooking is done and instant pot beeps, press the 'keep warm/cancel' button and wait for the instant pot to naturally release the pressure which will take another few minutes of time.
    Once the pressure is all naturally released, carefully open the lid by turning to the venting position.
  • If you wish to thicken the gravy further, press the saute function, adjust to high and simmer for another 2 to 3 minutes.
    The delicious, easy and healthy vegetarian/vegan black bean spinach curry is ready to serve!
    To make this dish more creamy, you may add 2 to 3 tablespoons of coconut milk or heavy cream and stir in, if you wish!


Enjoy the black bean spinach curry with rice, quinoa or anything as you wish for lunch or dinner.
Instead of garlic powder, you may use 2 to 3 cloves of fresh garlic which can be blended along with the tomatoes or you can crush them and add to the curry.
You may also use a small one inch piece of peeled ginger, which can also be added to the blender while making the tomato mixture or you can use ginger powder also if you wish.
If you want to retain the bright, green color of spinach leaves and want to enjoy a fresher, crispier texture for the leaves, you can add the spinach leaves after the initial cooking is done in the instant pot (before simmering the contents).
I added the leave early for this recipe, so the leaves got cooked along with the beans allowing the flavors to blend in more.
Based on your preference, you can do it both ways.
In this chickpea spinach curry recipe (in pressure cooker), I added the spinach leaves later on to retain the color and texture of the spinach leaves.


Calories: 191kcal | Carbohydrates: 35g | Protein: 11g | Fat: 1g | Sodium: 98mg | Potassium: 915mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1480IU | Vitamin C: 12.5mg | Calcium: 90mg | Iron: 3.2mg