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kale chickpea curry made in instant pot pressure cooker

Kale Chickpea Curry In Instant Pot

Kale chickpea curry is delicious, creamy curry made in the instant pot using chickpeas and fresh baby kale leaves, which makes a great side dish for rice and Indian breads like chapathi, poori etc.
Course Side Dish
Cuisine American, Indian
Keyword instant pot chickpea curry, instant pot chickpeas, kale chickpea curry
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
pressure build up and release time estimate 25 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 276kcal


  • 2 cups dry chickpeas
  • 2 cups fresh baby kale leaves
  • salt adjust to taste
  • 4 cups water plus more water for soaking the chickpeas
  • 2 tablespoons butter
  • ½ cup heavy cream

Spices used:

  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • ½ teaspoon black pepper powder


  • Wash the chickpeas and soak in enough water for about 6 to 8 hours or overnight for best results.
  • Once the soaking is done, discard the water used for soaking and rinse the chickpeas again in fresh water.
  • Add the soaked chickpeas to instant pot.
  • Add 4 cups of water and close the instant pot with lid in sealing position.
  • For a very soft, melt in mouth texture, cook the chickpeas in high pressure for one hour and 15 minutes. I know this sounds too long, since the soaked chickpeas can cook much faster in the instant pot.
  • But, for the creamy, soft and melt in mouth texture, I recommend cooking the chickpeas for this much time, which tastes great in this creamy kale chickpea curry.
  • Once the chickpeas is cooked, wait for a natural pressure release.
  • Once the pressure is all released, open the instant pot carefully and stir the cooked chickpeas very well.
  • Add salt and all the spice powders, mix well with the chickpeas.
  • Also add the butter and cream, mix in to combine with the curry. The butter will melt soon, since the curry is really hot at this point.
  • Wash the kale leaves and add them also to the chickpea curry. Mix the kale leaves with the curry.
  • Press saute and let it cook for a couple of minutes, while you stir in between. The delicious kale chickpea curry is ready, serve with rice or Indian breads like chapthi, poori etc for a delicious lunch or dinner!


Calories: 276kcal | Carbohydrates: 34g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 58mg | Potassium: 558mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2051IU | Vitamin C: 22mg | Calcium: 99mg | Iron: 4mg