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Bowl of rajma made in the instant pot
Kailash

Instant Pot Rajma

This is the BEST Instant Pot Rajma recipe! It's savory, flavorful, and an authentic recipe I've been making for years. Made with red kidney beans and a special homemade secret curry, this recipe is quick, easy, and delicious.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 94

Ingredients
  

  • 1 cup red kidney beans soaked overnight or two cans of 15 Oz red kidney beans
  • 1/2 cup chopped onions
  • 1 cup chopped tomatoes
  • 1.5 cups water
  • 1 teaspoon vegetable oil or ghee
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground ginger or 1/4 inch of fresh ginger root
  • 1.25 teaspoon sea salt
  • 1/2 teaspoon black pepper ground
  • 1/2 lime or lemon
  • 1 tbsp chopped fresh cilantro leaves or dry cilantro leaves

Method
 

  1. Soak kidney beans in water overnight. Drain, rinse well, and set aside.
  2. Press the sauté button. Add the oil/ghee and allow it to heat up for a minute. Add the cumin seeds and once they become brown, add the chopped onions and stir-fry for 5-10 minutes until the onions begin to become golden brown.
  3. Add turmeric powder and stir quickly, then add the chopped tomatoes and the remaining spices. Cook for 5 minutes while stirring.
  4. Add the kidney beans and water.
  5. Secure the Instant Pot lid, close the pressure valve and let it cook for 40 minutes at high pressure.
  6. Turn off the Instant Pot and let the pressure naturally release itself.
  7. Open the lid and stir the cooked beans.
  8. Stir in cilantro and lemon juice. Serve with rice, naan, roti, chapati, or paratha.

Notes

If using canned beans: drain and rinse the beans to remove the cloudy liquid and only cook for 5 minutes on High Pressure. Naturally release pressure. 
If using unsoaked dried beans: cook for 60 minutes on High Pressure and add extra 1 cup of water. Naturally release pressure.