Instant Pot Chickpea Curry

Ingredients

• 2 cansChickpeas$2.40
• 1 canCoconut milk$2.20
• 2 tbspCurry paste$0.80
• 1Onion$0.90
• 3 clovesGarlic$0.40
• 1 tbspOlive oil$0.20
• 1 tspSalt—
• Total for 4 servings$6.90

Most of the cost is chickpeas ($2.40) and coconut milk ($2.20). With oil, spices and staples already at home, the shop drops to about $1.30. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Dice the onion, mince the garlic cloves, and rinse and drain the canned chickpeas in a colander.
2. Select the Sauté setting on the Instant Pot and heat the olive oil until shimmering, about 1 to 2 minutes.
3. Add the diced onion and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes.
4. Stir in the minced garlic and curry paste and cook for 1 minute until fragrant, then pour in 1/2 cup of water and scrape the bottom of the pot thoroughly to loosen any stuck bits.
5. Add the drained chickpeas, coconut milk, and salt, stirring well to combine.
6. Lock the lid in place, set the steam release valve to Sealing, and pressure cook on High for 5 minutes.
7. Allow pressure to release naturally for 5 minutes, then carefully turn the valve to Venting to release any remaining steam until the float valve drops.
8. Remove the lid, select Sauté, and simmer the curry for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly.
9. Taste and add additional salt if desired, then ladle into bowls and serve warm, with cooked basmati rice or fresh cilantro if you like.