Instant Pot Turmeric Chickpeas with Ginger and Coconut Milk

Name: Instant Pot Turmeric Chickpeas with Ginger and Coconut Milk
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cans (15 oz each) (1260 g) canned chickpeas, drained and rinsed, drained and rinsed thoroughly; 1½ cans (13.5 oz each) (400 ml) unsweetened coconut milk; ¾ cup (180 ml) vegetable broth; 2 tablespoons (30 g) coconut oil; 1 whole (150 g) yellow onion, medium, finely diced; 2 tablespoons (20 g) fresh ginger, minced or finely grated; 4 cloves (20 g) garlic cloves, minced; 2 teaspoons (5 g) ground turmeric; 1½ teaspoons (3 g) ground cumin; 1 teaspoon (2 g) ground coriander; ¾ teaspoon (4 g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 tablespoons (30 ml) fresh lime juice; ¼ cup (10 g) fresh cilantro leaves, chopped (optional)

From the MyKitchenBank Kitchen

Fragrant, warming chickpeas infused with turmeric, fresh ginger, and creamy coconut milk. This one-pot meal comes together quickly in the Instant Pot and works as a satisfying side dish or light main course. The spices bloom in the hot fat, creating deep, complex flavors while the chickpeas stay tender and absorb the aromatic sauce.

Prep: 10 min
Cook: 25 min
Wait: 15 min
Total: 50 min
Makes: 4 servings (about 3 cups total)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

3 cans (15 oz each) (1260 g) canned chickpeas, drained and rinsed, drained and rinsed thoroughly
1½ cans (13.5 oz each) (400 ml) unsweetened coconut milk
¾ cup (180 ml) vegetable broth
2 tablespoons (30 g) coconut oil
1 whole (150 g) yellow onion, medium, finely diced
2 tablespoons (20 g) fresh ginger, minced or finely grated
4 cloves (20 g) garlic cloves, minced
2 teaspoons (5 g) ground turmeric
1½ teaspoons (3 g) ground cumin
1 teaspoon (2 g) ground coriander
¾ teaspoon (4 g) sea salt
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (30 ml) fresh lime juice
¼ cup (10 g) fresh cilantro leaves, chopped (optional)

Equipment (5)

Instant Pot (6-quart or 8-quart)
Measuring spoons and cups
Small spoon for stirring
Instant Pot steamer rack (optional, for soaking liquid)
Paper towels

Steps

Before you start

Have all ingredients measured and ready before starting—pressure cooking moves fast
If using canned chickpeas, drain and rinse them thoroughly
If using dried chickpeas, soak 8 hours or overnight, then drain before cooking

1
Sauté onion, ginger, garlic
- Turn the Instant Pot to the sauté mode on medium-high heat.
- Add the coconut oil and let it heat for 30 seconds until shimmering.
- Add the diced onion and cook for 3–4 minutes, stirring often, until the onion softens and becomes translucent at the edges.
- Add the minced ginger and garlic, stirring constantly for 1 minute until fragrant.
- The aromatics should deepen in color.
+ Show details− Hide details
Ready when: Onion is translucent; ginger and garlic are fragrant
Tip: Don't skip the sauté step—it blooms the spices and builds deep flavor.
2
Add spices and toast briefly
- Sprinkle the turmeric, cumin, coriander, salt, and black pepper over the aromatics.
- Stir constantly for 30 seconds to 1 minute, coating everything evenly.
- The spices will release their oils and smell very fragrant.
- Be careful not to let them burn.
+ Show details− Hide details
Ready when: Spices coat the aromatics and smell fragrant
Tip: Toasting the spices in fat intensifies their flavor—don't skip this step.
3
Add chickpeas and liquid
- Add the drained chickpeas, coconut milk, and vegetable broth to the pot.
- Stir well, scraping the bottom of the pot to deglaze any spice residue.
- The mixture should look creamy and the chickpeas should be fully submerged.
- Turn off the sauté mode.
+ Show details− Hide details
Ready when: All ingredients are combined and chickpeas are submerged
Tip: Scrape the bottom well to lift any browned spices—they add flavor.
4
Pressure cook on high
- Close the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 8 minutes.
- The pot will take 2–3 minutes to reach pressure, then count down 8 minutes.
- You'll hear the pressure regulator hissing slightly.
+ Show details− Hide details
Ready when: Countdown timer reaches 0 and displays on the screen
Tip: Make sure the lid is locked and the valve is sealed—steam won't build otherwise.
5
Natural pressure release
- Once the timer beeps, turn off the heat and let the pot sit undisturbed for 5 minutes.
- This allows the pressure to drop naturally.
- After 5 minutes, carefully turn the valve to venting to release any remaining steam.
- Stand back when you do this—hot steam will escape.
+ Show details− Hide details
Ready when: Pressure indicator falls below the sealing line, and steam releases from valve
Tip: Never force the lid open before pressure fully releases—it's a safety hazard.
6
Finish with lime and cilantro
- Carefully remove the lid by tilting it away from you.
- Stir the chickpea mixture and taste it.
- Add the lime juice and stir well.
- The lime juice brightens the dish and adds a subtle tang that balances the richness of the coconut milk.
- If using cilantro, scatter it over the top just before serving.
+ Show details− Hide details
Ready when: Lime juice is fully incorporated and cilantro is distributed
Tip: Add lime juice right before serving to keep it fresh and vibrant.

Good to know

Tips

For a creamier sauce, use the full amount of coconut milk (two 13.5 oz cans) and reduce vegetable broth to ½ cup (120 ml). For a brothier dish, add up to 1 more cup (240 ml) vegetable broth.
Serve over basmati rice, quinoa, or with warm naan or roti. A dollop of Greek yogurt on top adds richness and cools the heat from the spices.
If the dish tastes too mild, stir in ¼ teaspoon of cayenne pepper or a pinch of red pepper flakes after cooking. If it's too strong, increase the lime juice or add a splash more coconut milk.
This dish is naturally vegan if you use coconut oil; it's naturally gluten-free and vegetarian. It's also one-pot, making cleanup minimal.

Storage & reheating

Store in an airtight container in the refrigerator for up to 5 days. The flavors deepen after a day. Freeze for up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of vegetable broth or water to restore the sauce consistency if needed.

Substitutions

canned chickpeas, drained and rinsed → 2 cups (400g) cooked dried chickpeas (cooked separately or from scratch). If using dried chickpeas, cook them in the Instant Pot first for 20 minutes on high pressure (after soaking), then drain and proceed with the recipe. Reduces total time by cooking chickpeas separately ahead of time.
unsweetened coconut milk → 1.5 cups (360ml) full-fat Greek yogurt plus 0.5 cup (120ml) vegetable broth. Add the yogurt mixture after cooking is complete to avoid curdling. Stir it in during the lime juice step for a tangy, creamy version.
coconut oil → 2 tablespoons (30g) ghee or olive oil. Ghee adds a nutty flavor; olive oil works but is milder. Both bloom the spices effectively.
ground cumin → 1 teaspoon (2g) cumin seeds, toasted and ground, or 1.5 teaspoons (3g) ground fennel seed. Cumin seeds provide more texture and deeper flavor. Fennel adds a subtle sweetness as a different spice option.