Instant Pot Rajma (Kidney Bean Curry)

There’s something about a bowl of rajma chawal that feels like a tight hug after a long day. Growing up in a household, Sundays often meant a giant pot of rajma simmering on the stove, the smell of cumin and garlic drifting through the house, and my mum reminding us not to snack because lunch was worth the wait. It’s one of those dishes that sticks with you—deeply comforting, rich with flavor, and always best with rice on the side.

Nowadays, I make it in the Instant Pot when I’m short on time or don’t want to babysit the stove. And let me tell you—it still delivers all the comfort without the extra fuss.

What Makes Punjabi Rajma So Special

Rajma isn’t just another bean curry—it’s home. The red kidney beans soak up all the spices, creating a thick, savory gravy that coats each grain of rice perfectly. What makes the Punjabi version stand out is the slow-cooked feel, whether you’re using the stovetop or pressure cooker. And it’s vegan, gluten-free, and protein-packed too.

When I want something that satisfies without being heavy or greasy, this is what I turn to. I even batch-cook and freeze it so I’ve always got a portion or two ready for hectic weekdays.

What You’ll Need

Here’s a peek into what goes into my rajma:

• Rajma (Red Kidney Beans): I prefer the smaller variety of red beans—they cook better and absorb flavor beautifully. Just soak them for at least 6–8 hours (or overnight) before cooking.

• Onions, Tomatoes, Garlic, and Ginger: This base builds all the flavor. I always grate the ginger and garlic fresh—it makes a difference.

• Spices: Cumin seeds, turmeric, red chili powder, coriander, garam masala, and salt. If I’m in a hurry, I’ll use Rajma Masala powder instead.

• Oil or Ghee: I usually go with mustard oil for its sharpness, but any neutral oil works.

• Optional: A slit green chili for extra heat and a squeeze of lime to finish.

Instant Pot Rajma – My Go-To Weeknight Method

This is my quick fix when I want a hearty meal without standing over the stove. Plus, the Instant Pot keeps everything mess-free.

Step-by-Step (Instant Pot Version)

1. Soak the Beans: At least 6–8 hours in plenty of water. I usually soak them before bed.

2. Sauté the Aromatics: Turn on Sauté mode. Heat oil, then add cumin seeds. Once they sizzle, throw in chopped onions, green chili, ginger, and garlic. Cook till golden.

3. Add Tomatoes & Spices: Toss in the chopped tomatoes along with turmeric, chili powder, coriander powder, and salt. Cook until the tomatoes are soft and masala thickens.

4. Add Beans & Water: Drain the soaked rajma and add it to the pot. Pour enough water to just cover the beans (about 2.5 cups).

5. Pressure Cook: Use the “Bean/Chili” setting (or Manual High Pressure for 30 minutes). Let the pressure release naturally.

6. Finish: Check seasoning and mash a few beans with the back of your spoon to thicken the gravy. Sprinkle garam masala and let it simmer for a few more minutes.

Pot-in-Pot Brown Rice? Yes, Please.

One of my favorite Instant Pot tricks is pot-in-pot rice. While the rajma cooks, I set a small steel bowl with rinsed brown rice and water on a trivet inside the same pot. By the time the rajma is ready, so is the rice. Total time-saver.

Just make sure:

• You’re using brown rice, not white (white cooks faster and would turn mushy).

• The ratio of rice to water is about 1:1.25.

• Use a tall trivet so the rice bowl doesn’t touch the rajma.

Making Rajma on the Stovetop

I still do this on Sundays when I want to slow down and enjoy the process. Use the same sauté steps in a heavy-bottomed pot or pressure cooker. Cook the rajma on high for 2 whistles, then simmer on medium heat for about 15–20 minutes. Let the pressure release on its own.

It tastes just as good—maybe even better if you’ve got the time.

Quick Flavor Boosters

• Add Spinach: After cooking, stir in 2 cups of chopped spinach or kale. Let it wilt in the warm curry for a nutrient-packed twist.

• Creamy Rajma: Sometimes I swirl in a tablespoon of cashew cream or coconut milk for a creamy finish.

• More Heat: For spice lovers, a pinch of garam masala and an extra green chili at the end really wakes up the flavors.

The No-Sauté Shortcut (It Works!)

I’ve tried just tossing everything—soaked beans, chopped onion, tomato, spices, and water—into the pot and pressure cooking it all together. And honestly? It still turns out delicious. Perfect for lazy days or when I’m juggling five things at once. Just mash a few beans at the end to thicken and adjust seasoning.

Frequently Asked Questions

Do I really need to soak the beans?
Yes, if you want soft, creamy rajma. Soaking cuts down cooking time and helps digestion. If you skip soaking, the beans might stay a bit firm even after pressure cooking.

Can I use canned beans?
You can—but reduce the water, and remember they’re already cooked. Simmer for 10–15 minutes so the flavors come together.

Forgot to soak?
You can still make it—just increase the Instant Pot cook time to 45 minutes and cross your fingers that your beans aren’t too old. Older beans take longer.

Yield: 4

Instant Pot Rajma (Kidney Bean Curry)

Print

If you grew up with a pot of rajma simmering away on lazy Sundays, this one will hit home. This Instant Pot version of the classic red kidney bean curry is just as comforting but so much easier.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

For Rajma Masala (Kidney Bean Curry):

• 1 cup red kidney beans (rajma), soaked for at least 4 hours or overnight
• 1.5 cups diced onions
• 1 cup diced tomatoes
• 1 tablespoon ghee or oil
• 1 green chili, finely chopped (adjust to taste)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon cumin seeds
• 1.5 cups water
• Juice of 1 lime
• Handful of fresh cilantro, chopped (for garnish)

Spices:

• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon red chili powder (or to taste)
• 1 teaspoon salt (or to taste)

For Pot-in-Pot Brown Rice (Optional):

• 1 cup brown rice, rinsed
• 1¼ cups water
• 1 tablespoon ghee or oil (optional)
• 1 teaspoon salt (optional)

Instructions

1. Turn on your Instant Pot and switch to ‘Sauté’ mode. Once it says HOT, add ghee, cumin seeds, and chopped green chili. Let them sizzle for a few seconds until fragrant.
2. Add diced onions along with the minced garlic and ginger. Sauté for about 3 minutes until the onions start to soften and brown slightly.
3. Toss in the chopped tomatoes and sprinkle in all the spices—turmeric, cumin powder, coriander powder, red chili, and salt. Stir everything together and cook for another 2 minutes until the tomatoes break down.
4. Drain and discard the soaking water from the beans. Add the soaked rajma and 1.5 cups of fresh water to the pot. Mix well.
5. If you’re making brown rice too, place a trivet inside the pot and set a heatproof bowl with the rinsed rice, water, and a little ghee or salt over the trivet.
6. Secure the lid, set the valve to sealing, and switch to the "Bean/Chili" mode. It will automatically set to 30 minutes on high pressure.
7. Once cooking is done and the Instant Pot beeps, let the pressure release naturally. This usually takes around 10–15 minutes.
8. Carefully lift out the bowl of rice (if using) with tongs, followed by the trivet. Give the rajma a gentle mash with the back of a ladle if you'd like a thicker consistency.
9. Finish with a generous squeeze of lime juice and a sprinkle of fresh cilantro.
10. Serve warm with the brown rice, or spoon it over steamed basmati rice or with soft rotis. A dollop of yogurt or a side of cucumber raita makes it even better.

Notes

• Make it thicker: Mash a few beans in the pot for a creamier curry.
  
• Using canned beans? Use 1 can (drained), reduce water to 1 cup, and cook on manual for 6 minutes with natural pressure release.
  
• Spice shortcut: If you have a ready-made Rajma Masala blend, use that instead of the individual spices.
  
• Skip the sauté: In a pinch, dump everything in and pressure cook. It still works, though the flavor won’t be as deep.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 297Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 16mgSodium 1157mgCarbohydrates 37gFiber 7gSugar 7gProtein 8g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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