30-Minute InstantPot Rajma Recipe - Quick & Easy Kidney Bean Curry with North Indian Flavors
Ingredients
- Canned Kidney Beans (Rajma): 2 - 16oz cans (drained & rinsed)
- Bay Leaves - 2 qty
- Oil - 3-4 Tbsp.
- Cumin Seeds - ½ Tbsp.
- Onions - 1 cup (finely chopped)
- Ginger/Garlic Paste - 1½ tsp
- Green Chilies - 2 qty (slit or chopped)
- Tomato Puree - 1½ cups
- Salt - to taste
- Butter - 1 Tbsp.
- Water - 1 cup (adjust to desired thickness)
Rajma, or kidney bean curry, is a beloved comfort food in North Indian households. Traditionally slow-cooked to develop its rich flavor, our 30-minute InstantPot version brings the same homestyle taste in a fraction of the time. Perfect for busy weeknights, this dish combines pantry-friendly ingredients with bold spices, creating a hearty curry that feels just like home.
With the InstantPot, you can enjoy a wholesome vegetarian meal without the long soak or simmering hours. Pair this quick Rajma recipe with fluffy jeera rice, warm rotis, or naan for a complete and satisfying meal. Whether you’re cooking for family or meal-prepping ahead, this dish is sure to be a comforting favorite.
Watch our recipe video for step by step instructions on how to make Rajma. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Rajma calories and nutrition information, see the recipe card below.
Instructions
1) Turn on the Instant Pot and set it to sauté mode (normal/medium).
2) Add 3-4 Tbsp oil. and once hot, add ½ tsp of cumin seeds and let them sizzle.
3) Add 2 bay leaves and sauté for a few seconds.
4) Add 1 cup chopped onions and cook until they turn golden brown (about 6–8 minutes), stirring occasionally.
5) Add 1½ tsp ginger-garlic paste and 2 green chilies slit or chopped.
6) Sauté for 1–2 minutes.
7) Add 1½ cups tomato puree and mix well.
8) Cook for 5–7 minutes, stirring occasionally, until the masala thickens and oil starts to separate a bit. (You can reduce heat if needed by switching to Low Sauté.)
9) Add the drained kidney beans (rajma) and stir to coat them with the masala.
10) Add about 1 cup of water (adjust depending on how thick or thin you like the curry).
11) Add salt to taste and mix everything well.
12) Cancel Sauté mode.
13) Close the lid and set the Instant Pot to Pressure Cook (Manual) mode for 5 minutes on High Pressure.
14) Allow natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
15) Open the lid, give the curry a good stir.
16) Mash a few kidney beans with a spoon to thicken the curry if desired.
17) Stir in 1 Tbsp butter for richness.
18) Simmer for 2–3 minutes on Sauté mode (if needed) to adjust thickness.
19) Garnish with chopped cilantro
20) Serve hot with Jeera rice, roti or naan.
Enjoy!
Rajma, or kidney bean curry, is a beloved comfort food in North Indian households. Traditionally slow-cooked to develop its rich flavor, our 30-minute InstantPot version brings the same homestyle taste in a fraction of the time. Perfect for busy weeknights, this dish combines pantry-friendly ingredients with bold spices, creating a hearty curry that feels just like home.
With the InstantPot, you can enjoy a wholesome vegetarian meal without the long soak or simmering hours. Pair this quick Rajma recipe with fluffy jeera rice, warm rotis, or naan for a complete and satisfying meal. Whether you’re cooking for family or meal-prepping ahead, this dish is sure to be a comforting favorite.
Watch our recipe video for step by step instructions on how to make Rajma. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Rajma calories and nutrition information, see the recipe card below.
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