Instant Pot Rajma

Learn how to make restaurant-style rajma masala in your pressure cooker with this step-by-step Instant Pot Rajma recipe. Made with kidney beans, tomatoes, onions, and spices, you’ll love this authentic Indian curry.

What is Rajma?

Rajma is a popular Punjabi dish originating from India. Red kidney beans, onions, tomatoes, and a variety of Indian spices are the main ingredients in it.

One serves Rajma with rice (a combination known as “rajma chawal”) or naan. Most people cook it on the stovetop or in a pressure cooker.

Ingredients & Substitutions

The following are ingredients for the Instant Pot rajma recipe, along with possible substitutions:

• Kidney beans – I used dried kidney beans but you can also use canned kidney beans. See recipe notes for timing if you choose to use canned instead.
• Onion – diced onion to add flavor to the rajma. I do not recommend leaving this ingredient out.
• Tomatoes – I use fresh tomatoes but you can also use canned diced tomatoes.
• Water – you can also use vegetable broth instead of water.
• Vegetable oil – use your choice of cooking oil. Traditionally, one uses ghee or butter to make rajma.
• Spices – a variety of spices to add flavor to rajma, include ground coriander, turmeric, cumin, ginger, salt, and black pepper. You can use fresh ginger instead of ground ginger. For an extra kick, you can also add cayenne pepper, to taste.
• Lemon juice – before serving the rajma, you can add fresh lemon juice to add flavor and a bit of tanginess.
• Cilantro – you can also sprinkle chopped fresh cilantro to add extra flavor on top or dried cilantro leaves if fresh cilantro is not available.

How to Make Instant Pot Rajma – Step by Step

When you’re in the mood for this savory main these, here’s how to make it in less than an hour in your pressure cooker!

1. Soak the kidney beans – in a medium bowl, soak the dried kidney beans in water. Since the beans will expand as they absorb water, be sure to add enough water to cover the beans and more. Rinse the kidney beans before you’re ready to use them.

2. Toast Cumin – Press the sauté button. Add the oil/ghee and allow it to heat up for a minute. Add the cumin seeds and brown them.

3. Saute Onions – add the chopped onions and stir-fry for 5-10 minutes until the onions begin to become golden brown.

4. Add remaining ingredients – Add turmeric powder and stir quickly, then add the chopped tomatoes and the remaining spices. Cook for 5 minutes while stirring. Add the kidney beans.

5. Add Water: add water and give it a stir.

6. Pressure cook – Secure the Instant Pot lid, close the pressure valve and let it cook for 30 minutes at high pressure.

7. Naturally release pressure – Turn off the Instant Pot and let the pressure naturally release itself. Open the lid and stir the cooked beans. Stir in cilantro and lemon juice. Serve with rice, naan, or paratha.

Serving Instructions

While rajma can be enjoyed on its own, here are a few of the most popular ways to serve it:

• Rice – similar to a curry, you can also mix the rice into the rajma.
• Naan – dip warm naan in a bowl of rajma for a delicious meal.
• Roti – scoop it up with roti. Roti is an Indian flatbread made with whole wheat flour.
• Serve it with other side dishes, such as aloo gobi or chana masala.

Do the beans need to be soaked overnight?

It’s recommended you soak the beans overnight, however, it’s not required.

What if you forget to soak the beans overnight?

If you forget to soak the beans overnight, here are a couple of options:

• Canned red kidney beans – In case of canned kidney beans, you would use 2 cans each 15 Ounces instead of 1 cup of dry beans and the cooking time will be only 5 minutes instead of 30 minutes at high pressure.
• Dried kidney beans – If you are going to use un-soaked beans, the cooking time would be increased to 60 minutes instead of 30 minutes at high pressure and the amount of water would be 2.5 cups instead of 1.5 cups.

How do you know when the rajma is done?

If the beans are fully cooked through, the rajma is done. Otherwise, close the Instant Pot and cook for another 5 minutes.

Can you freeze rajma?

Yes, store in a freezer-safe container for up to 1 month. Thaw before reheating.

How do you reheat rajma?

On the stovetop, reheat in a saucepan over medium heat.

More Indian Instant Pot Recipes

If you want to save a few more Indian main dishes, the recipes below will satisfy your cravings anytime.

• Instant Pot Aloo Gobi
• Instant Pot Chana Masala

If you tried this Instant Pot Rajma recipe or any other recipe, be sure to rate the recipe and let me know what you think! Follow me on Pinterest, Instagram, and Facebook for more delicious recipes.