An Instant Pot Kidney Beans Curry with Spinach and Potatoes that requires just 10 minutes of prep, and is ready in under an hour. There is no added fat in this curry, but it’s delicious and nutritious and packed with flavor and veggies. A soy-free, gluten-free, vegan recipe.
If you love kidney beans and cooking with the Instant Pot as much as I do, I have the perfect recipe for you today: my Instant Pot Kidney Beans Curry with Spinach and Potatoes.
This recipe packs more flavor and nutrition than any single dish has a right to, and the potatoes add a touch of decadence without taking away from the healthfulness of the curry.
I usually make this curry when I am multitasking, because it takes just a small amount of prep and the Instant Pot makes this a mostly hands-off cooking experience. It’s a good idea to pre-soak the kidney beans for a couple of hours, simply because it helps you better determine the amount of water to add to the Instant Pot. You don’t want to add too little because the curry would be too dry and could stick to the bottom of the pot. You don’t want to add too much because, of course, you’d be stuck with a watery curry.
Convenience is certainly one of the most attractive features of this kidney beans curry, but it doesn’t, in any way, take away from its incredible deliciousness. I add a tiny bit of vegan yogurt to the dish to make it even more flavorful and rich. Try and use rajma masala, available online and at Indian groceries, if possible. If not, use garam masala instead. Your dish will still be delicious.
If you make the Instant Pot Kidney Beans Curry with Spinach and Potatoes, be sure to come back and let me know. It has become a staple at our home.
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Instant Pot Kidney Beans Curry with Spinach and Potatoes:
Instant Pot Kidney Beans Curry with Spinach and Potatoes
- 1 1/2 cups dry kidney beans or rajma
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp vegan yogurt (I use cashew yogurt, but if you want to make this nut-free, use coconut or any other nut-free yogurt)
- 1 heaping tsp coriander powder
- 1/2 tsp turmeric
- 1/2 to 1 tsp cayenne or any powdered red chili pepper
- 2 tbsp rajma masala powder or garam masala powder
- Puree of 2 medium tomatoes
- 1 small bunch spinach, about 5 cups
- 4 medium yellow or red potatoes
- Salt to taste
- 2 tbsp chopped coriander leaves or cilantro for garnish
- Slices of lemon
- Soak the kidney beans for two hours in enough hot water to cover by at least two inches. Drain before use.
- Add a tablespoon of water to the liner of the Instant Pot and set it to saute. Add the onions, ginger and garlic and saute for a few seconds while you prep the potatoes and spinach.
- When the onions start to turn translucent, add the vegan yogurt and saute for another minute. Add the tomato puree, turmeric, cayenne and rajma masala or garam masala and give everything a stir.
- Add the potatoes and spinach along with the drained kidney beans and mix well. Add three cups of water. Turn off the saute function, click in the Instant Pot lid, and set to the "beans" function which should set the curry to pressure cook for 30 minutes.
- Let the Instant Pot release all pressure or, if you're in a hurry, wait 10 minutes after cooking and release any remaining pressure. Open and add salt to taste and stir well. Garnish the curry with coriander leaves and squeeze in lemon, if you wish.
- Serve hot with rice, roti or naan.