This Instant Pot Indian recipe will allow you to make something at home that you’re unlikely to encounter in a restaurant. Last night I made Indian Kala Channa or Black Chick Peas in my Instant Pot. Childhood food memories are strange things. They tend to pop up out of nowhere and make you crave things you’d all but forgotten about. My mom used to make these channa with puris and halwa for Navratri or Durga puja. It’s a 9-days and 9-nights type of festival to celebrate the triumph of good over evil. As part of the celebration on the final day, 9 little girls are revered, fed this channa, puris and halva made from semolina, and they’re often given new clothes or other presents.
I didn’t care about the clothes and presents. I didn’t understand why I wasn’t given the food along with them. No amount of telling me that I was too young or too old or that I was the host not the guest had any impact on my perception of how unfair this was! So my mom would make this for me from time to time and I have always loved the channa.
Looking for more great chickpea recipes? Check out my Slow Cooker Chana Masala !
The steps for making this Instant Pot Indian Kala Chana are:
- Cook the chana in the Instant Pot or pressure cooker
- Season in a pan on the stove
- Eat!
Instant Pot Indian Sookha Kala Chana Black Garbanzo Beans
Ingredients
To Cook The Chickpeas
- ▢ 1 cup ( 164 g ) dried black garbanzo beans
- ▢ 4 cups ( 1 kg ) hot water
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 2 ( 2 ) Bay Leaves
To Season The Chickpeas
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) cumin seeds
- ▢ 2 teaspoon ( 2 teaspoon ) Minced Ginger , julienned
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cayenne Pepper , (adjust to taste)
- ▢ 1 lemon ( 1 lemon ) juiced
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Amchoor , (Optional)
Instructions
- Add water, chickpeas, salt, and bay leaves to the inner liner of your Instant Pot or pressure cooker.
- Cook for 30 minutes at high pressure, or use the BEAN button. Allow pressure to release naturally for 10 minutes. Release remaining pressure carefully. If it foams, stop and let it cool some more.
- Drain water and reserve for other purposes. Place cooked black chickpeas in a bowl.
- Turn your Instant Pot onto Sauté on high. When the display reads HOT, add 1 tbsp oil. When the oil is hot and shimmering, add cumin seeds and julienned ginger and allow the seeds to sputter and pop.
- Pour in drained chickpeas, and add all other spices, and lemon juice. Cook until heated through.
- Garnish with cilantro (or parsley).
Get support & connect with our community on Facebook!
Nutrition
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Instant Pot Indian Sookha Kala Chana Black Garbanzo Beans
Ingredients
To Cook The Chickpeas
- 1 cup dried black garbanzo beans
- 4 cups hot water
- 1 teaspoon Kosher Salt
- 2 Bay Leaves
To Season The Chickpeas
- 1 tablespoon Oil
- 1/2 teaspoon cumin seeds
- 2 teaspoon Minced Ginger julienned
- 1/2 teaspoon Turmeric
- 1 teaspoon Garam Masala
- 1/2 teaspoon Cayenne Pepper (adjust to taste)
- 1 lemon juiced
- 1/2 teaspoon Amchoor (Optional)
Instructions
- Add water, chickpeas, salt, and bay leaves to the inner liner of your Instant Pot or pressure cooker.
- Cook for 30 minutes at high pressure, or use the BEAN button. Allow pressure to release naturally for 10 minutes. Release remaining pressure carefully. If it foams, stop and let it cool some more.
- Drain water and reserve for other purposes. Place cooked black chickpeas in a bowl.
- Turn your Instant Pot onto Sauté on high. When the display reads HOT, add 1 tbsp oil. When the oil is hot and shimmering, add cumin seeds and julienned ginger and allow the seeds to sputter and pop.
- Pour in drained chickpeas, and add all other spices, and lemon juice. Cook until heated through.
- Garnish with cilantro (or parsley).
Instant Pot Indian Sookha Kala Chana Black Garbanzo Beans https://twosleevers.com/instant-pot-indian-sookha-kala-chana-black-chick-peas/
Make a quick but authentic Japanese Chicken Curry in your Instant Pot. Just four minutes under pressure in your pressure cooker for a flavorful and hearty meal. I can’t believe how quickly this came together!
Why You’ll Love This Comforting Curry
This recipe is for the easiest, most authentic Instant Pot Japanese Chicken Curry you will ever make.
One of the really nice things about having a Facebook group where people can post their favorite recipes is that I get to learn from other people. Nancy Moss told us about a Japanese curry, and I was so excited about this that I lost no time in ordering the ready-made Curry Paste that I needed for it.
Is This A Spicy Curry?
Although I ordered one that said Medium Hot, this was not even remotely hot. This means that it would make an excellent, family-friendly meal. The curry has a bit of a sweetness that I think will really appeal to kids.
What Makes It Different Than Other Curries?
One thing that I did a little differently from other recipes I saw out there was that I cut the chicken into bite size pieces, and cooked everything all in one go. This meant that I could throw together chicken, carrots, potatoes, and onions, and cook all of it for 4 minutes under pressure, which makes for a super-quick dinner.
As you can see from the picture below, everything in the Japanese Chicken Curry cooked perfectly, with the carrots and potatoes done well but not mushy, and the chicken cooked tender but not shredded.
Ingredients You’ll Need
- 1 tablespoon Oil - Used to sauté the aromatics and brown the chicken slightly, helping to build a rich flavor base.
- 1 tablespoon Garlic - Adds a deep, savory aroma and enhances the overall umami of the curry.
- 1 tablespoon Minced Ginger - Provides warmth and a subtle spice that complements the sweetness of the vegetables and richness of the curry sauce.
- 1 pound Boneless Skinless Chicken Thighs - The main protein in the dish; thighs stay juicy and tender after pressure cooking.
- 1.5 cups Onion - Adds natural sweetness and body to the sauce as they cook down and meld into the curry.
- 4 Red Potatoes - Contribute heartiness and thickness to the curry, soaking up the flavorful sauce.
- 2 Carrots - Add natural sweetness and color, balancing the savory and spicy elements.
- 1.5 cups Water - Provides the liquid base needed for pressure cooking and helps dissolve the curry paste evenly.
- 1/2 Package Vermont Curry Paste - The key seasoning for authentic Japanese curry, bringing mild spice, umami, and a rich, velvety texture.
- 1/2 cup Full-Fat Coconut Milk - Stirred in at the end to make the sauce creamy and smooth, adding a hint of sweetness and balancing the curry’s spice.
How To Make Japanese Chicken Curry
- Quick-sauté some ginger and garlic in a bit of oil to flavor the oil
- Pour in chicken and vegetables with water
- Place curry paste blocks on top
- Cook for 4 mins HP, 5 mins NPR
- Mix well, add a little coconut milk, and serve
Tips And Tricks
Making Instant Pot Japanese Chicken Curry is simple and comforting, but a few helpful tips can make it even more flavorful and perfectly textured. Here are some tricks to get the best results every time:
- Cut Ingredients Evenly . Slice the carrots and potatoes into thick, uniform pieces so they cook evenly without turning mushy.
- Use Chicken Thighs. Boneless, skinless thighs stay tender and juicy after pressure cooking. They’re better than chicken breasts for this dish.
- Finish with Coconut Milk . Stir in the coconut milk at the end for a creamy, velvety texture and a subtle sweetness that balances the spice.
Variations
Instant Pot Japanese Chicken Curry is a versatile dish that can be easily adapted to suit different tastes, dietary preferences, or ingredients you have on hand. Here are a few tasty variations to try:
- Beef or Pork Curry - Substitute the chicken with thinly sliced beef or pork for a richer, heartier flavor.
- Vegetarian Version - Replace the chicken with tofu, chickpeas, or extra vegetables like cauliflower, zucchini, and mushrooms for a satisfying meat-free option.
- Spicy Curry - Use the “Hot” variety of Vermont Curry paste or add a dash of cayenne pepper or chili oil for more heat.
What To Eat With Japanese Chicken Curry
Japanese Chicken Curry is hearty and flavorful on its own, but pairing it with the right sides and accompaniments can turn it into a complete and satisfying meal. Here are some delicious options to serve with it:
- Pressure Cooker Rice - Short-grain or jasmine rice soaks up the rich curry sauce perfectly.
- Fukujinzuke- Sweet and tangy pickled vegetables that balance the savory curry with a refreshing crunch.
- Katsu - Add crispy chicken or pork katsu on top for a Japanese “Katsu Curry” twist.
- Green Salad with Sesame Dressing - A light, crisp salad helps cut through the richness of the curry.
How Long Does It Last?
Jamaican Chicken Curry keeps well when stored properly, making it a great option for meal prep.
Once cooled, transfer the curry to an airtight container and refrigerate for up to 4 days. The flavors actually deepen over time, so it often tastes even better the next day.
Can You Freeze It?
If you’d like to store it longer, you can freeze it for up to 3 months.
To reheat, thaw the curry overnight in the refrigerator, then warm it gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened.
Want More Instant Pot Chicken Recipes?
- Instant Pot Butter Chicken - My most famous recipe.
- Low Carb Garlic Chicken - Has a sauce good enough to drink.
- Chicken Tikka Masala - Delicious Indian meal.
- Instant Pot Chicken Biryani - Comfort food at its finest.
- Chicken Korma - Just like your favorite restaurant.
- Chicken Vindaloo - Perfectly spiced in under 30 minutes.
Japanese Chicken Curry Recipe| Instant Pot Japanese Curry
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , boneless, skinless, cut into bite size pieces
- ▢ 1.5 cups ( 240 g ) Onion , sliced thick
- ▢ 4 ( 4 ) red potatoes , quartered
- ▢ 2 ( 2 ) Carrots , chopped thick
- ▢ 1.5 cups ( 375 g ) Water
- ▢ 1/2 ( 0.5 ) package Vermont Curry Paste , 6 squares
- ▢ 1/2 cup ( 113 g ) Full-Fat Coconut Milk
Instructions
- Add all ingredients except the coconut milk into the inner liner of your pressure cooker.
- Place the curry paste on the top to prevent scorching.
- Cook on high pressure for 4 minutes, and then release pressure quickly.
- Stir well and mix in the coconut milk, stirring until well incorporated.
- Serve with rice or noodles, or with a side salad.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
