30 Best Instant Pot Indian Recipes

We’re sharing delicious, healthy Instant Pot Indian recipes with authentic flavours and textures from curries to saag including gluten-free, paleo and vegan options. Homemade is often better than takeout!

This roundup has recently been updated with even more delicious recipes and ideas!

Everyone loves a simmering curry with its spicy goodness served over steamed rice or with warm naan bread. Or perhaps you’re in the mood for delicious biryani rice or an Indian-inspired soup. No matter what you craving, these Instant Pot Indian recipes are a treat for the body and soul.

While some of these Indian recipes require a little effort, the extra work is no sweat when many of these recipes use simple, aromatic ingredients to bring home that authentic flavour, plus the pressure cooker cuts back on cooking time. Most of these recipes are probably quicker than picking up the phone and ordering in!

Plus, Indian cuisine is naturally quite nourishing and is easier to make even healthier at home.

Common Ingredients In Indian Cooking

Indian cuisine is rich in spices, herbs, vegetables, legumes, and grains. Here are some common ingredients in Indian recipes:

  1. Spices: Cumin, coriander, turmeric, chili powder, garam masala, fenugreek, mustard seeds, and curry leaves.
  2. Herbs: Fresh ginger, garlic, cilantro, mint, and curry leaves.
  3. Vegetables: Onion, tomato, garlic, ginger, potatoes, eggplant, spinach, cauliflower, peas, and bell peppers.
  4. Legumes: Lentils, chickpeas, black-eyed peas, kidney beans, and split peas.
  5. Grains: Rice, basmati rice, quinoa, and wheat flour.
  6. Dairy: Yogurt, ghee (clarified butter), and paneer cheese.
  7. Sweeteners: Jaggery, honey, and sugar.

These ingredients are used in various combinations to create the unique flavors and aromas that are characteristic of Indian cuisine.

Indian Recipes You Can Make In A Pressure Cooker

Before we get into our favorite Indian and Indian-inspired recipes for the pressure cooker, let’s summarise the most common dishes that you can cook in the Instant Pot pressure cooker

  1. Curries – such as Chana Masala, Butter Chicken, and Chicken Tikka Masala.
  2. Lentil Dishes – such as Dal Makhani, Lentil Soup, and Lentil Stew.
  3. Rice Dishes – such as Vegetable Biryani, Pulao, and Lemon Rice.
  4. Vegetable Dishes – such as Aloo Gobi, Baingan Bharta, and Saag Paneer.
  5. Sambar and Rasam – South Indian lentil-based soups with a tangy flavor.
  6. Chutneys and Dips – such as Coconut Chutney, Tamarind Chutney, and Hummus.
  7. Desserts – such as Rice Pudding, Kheer, and Mango Cheesecake.

These are just a few examples of the many types of Indian dishes that can be cooked in an Instant Pot.

Below, you will find the recipes divided into non-vegetarian and vegetarian options. Most non-vegetarian options can be made with substitute plant-based ingredients.

Best Instant Pot Indian Recipes (Non-Vegetarian)

Alright, let’s get right into it with our favorite Indian and Indian-inspired recipes for the pressure cooker.

Instant Pot Butter Chicken

Butter Chicken

You can’t go past the classics. This gluten-free Instant Pot butter chicken is perfect for a warm flavorful meal when you want something different without having to leave your cosy home. Serve with rice and some garlic naan bread.

Lamb Curry With Tomato & Coconut

 Lamb Curry With Coconut & Tomatoes

Rich and creamy, this Indian-inspired lamb curry will be a hit with the whole family. Indian spices, tomatoes and coconut pair beautifully with nourishing lamb meat and the whole stew can be on the table in 60 minutes, much quicker than cooking it on a stovetop.

Shrimp Curry Goan Style

Instant Pot Shrimp Curry Goan-Style

This Goat-style Instant Pot shrimp curry is simple to prepare but has complex flavours and a little chilli spice to keep every bite interesting and exciting. Serve with rice, cauliflower rice or some naan bread.

Instant Pot Tandoori Chicken

Tandoori Chicken

Too hot or too cold to grill outside? Try this Tandoori chicken recipe from Ministry Of Curry. Tender, cooked to perfection chicken with a finger-licking marinade. Recipe from Ministry Of Curry.

Instant Pot Chicken Tikka Masala 


What’s your Indian recipe knowledge without some chicken tikka masala? You need this one in your life! It’s flavourful and JUST spicy enough, plus it’s inherently dairy-free with that classic creaminess from coconut milk. You can make this one in the slow cooker or the Instant Pot.

Chicken Curry With Potatoes 


There’s nothing like getting tender, juicy, shredded chicken and perfectly cooked through potatoes at once, and the Instant Pot really comes in handy for that. If you add some curry sauce to the mix, you end up with this fragrant and comforting meal… in minutes. It’s healthy and paleo-friendly to boot. Recipe from Cookin’ Canuck.

Chicken Rice Biryani

Instant Pot Chicken Biryani

Chicken Biryani or Chicken Dum Biryani is a one-pot Indian classic food dish, where marinated chicken is steam-cooked with aromatic basmati rice and flavored with saffron and cardamom. This is a simplified and easy Instant Pot Chicken Biryani recipe from Spice Cravings you can do in under an hour.


Instant Pot Goat Curry In A Hurry 

Instant Pot Goat Curry

Goat is underused in most cuisines besides Indian cuisine, so it’s fabulous to have a healthy and scrumptious goat curry recipe handy. This stuff tastes slow-cooked, but curry in a hurry holds true with the Instant Pot! It’s all about the spices in this tender stew of goat and potatoes.

Dairy-Free Butter Chicken (Whole30, Paleo, Keto, AIP)

Instant Pot Butter Chicken Paleo

For a healthy version of butter chicken, try this nightshade-free, dairy-free version from The Castaway Kitchen. Even the most sensitive folks can enjoy the spicy and warming tastes of it.

Instant Pot Indian Vegetarian Recipes

Here is our selection of vegetarian-friendly Indian dishes for the pressure cooker.

Creamy Black Dal (Dal Makhani)

Instant Pot Black Dal

Inspired by the famous signature dish from London’s Indian restaurant chain Dishoom, this Instant Pot dal makhani is made in a fraction of the time compared to the original (which is cooked for 24 hours in the restaurant), this incredible lentil dish will delight with its complex flavors and heavenly texture.

Instant Pot Aloo Gobi 

Instant Pot Aloo Gobi

A delicious classic vegetarian Indian dish also known as cauliflower and potato curry cooked with onions, tomatoes and spices. Serve over rice or with a side of naan bread.

Indian Spinach Rice (Palak Pulao)

Instant Pot Spinach Rice (Palak Pulao)

This Instant Pot Spinach Rice (also known in Indian cuisine as Palak Pulao) is a nutritious and healthy dish that can be served as a side dish with your favorite curry or a main dish with some vegetables or salad on the side. This rice recipe is super simple and is gluten-free, vegetarian and can be made vegan-friendly.

Mushroom & Pea Curry (Vegan)

Instant Pot Mushroom Pea Curry

This Instant Pot mushroom curry is made with sliced white mushrooms that pair perfectly with the sweetness of green peas in a tomato-cashew–based sauce.

Rice Pilaf With Chickpeas

Instant Pot Rice Pilaf With Chickpeas (Vegan, Gluten-Free)

This healthy and delicious Instant Pot rice pilaf is made with protein-rich chickpeas (garbanzo beans), warm spices and cilantro for a perfect vegetarian and gluten-free main or side. 

Instant Pot Chana Masala 

Chana Masala

Chana masala is another Indian food staple. This dish is vegan and gluten-free with a hearty base of perfectly cooked and textured chickpeas, rich with plant protein… oh, and big flavour! This recipe has a rich and tasty tomato base plus all of your classic spices – just make sure to use the freshest ingredients possible!

Instant Pot Black-Eyed Pea Curry

Instant Pot Indian Black Eyed Pea Curry

Punjabi black-eyed pea curry or Punjabi Lobia Masala is warm and comforting with rich, buttery beans to enjoy in every bite! Oh, and did you know black-eyed peas are a fabulous source of calcium? They also take less time to cook than the average legume, but that’s not an issue with this Instant Pot recipe, of course.

Lentil & Spinach Dal

Instant Pot Lentil & Spinach Dal

 If you want nutrient-dense food with Indian taste fast, get this spinach dal on the table tonight. Heck – we won’t even tell if you pick up some naan at the store on your way home. This is cooking with economy and grace at its finest. Recipe from Cooking With Mali.

Tikka Masala with Chickpeas & Sweet Potatoes

Vegan Tikka Masala With Chickpeas & Sweet Potatoes (Instant Pot Recipe)

This Indian vegetable curry is gluten-free, vegetarian, and vegan-friendly, loaded with vegetables and warm spices. Blended cashew cream is used to thicken this tikka masala and give it a creamy, rich texture.

Instant Pot Quinoa Khichdi

Instant Pot Quinoa Khichdi

One-pot wholesome meal, this quinoa khichdi is a healthier spin on traditional Indian khichdi. Made with quinoa and lentils, this khichdi is lightly spiced and packed with nutrition.

Instant Pot Palak Paneer

Palak Paneer

For a greener, even healthier version of Instant Pot paneer dish, try this Indian Saag Paneer curry made with fresh spinach leaves, warm spices and cubed firm cottage cheese in the pressure cooker.

Instant Pot Paneer 

Instant Pot Paneer 

Paneer is basically Indian-style cottage cheese. It sounds intimidating to make at home, but the Instant Pot makes it quite a bit easier. Besides, it’s a rewarding endeavour when you get to dig into the stuff with those satisfying grill marks on the side after a yoghurt marinade. Are you drooling yet? Recipe from Every Nook and Cranny.

Instant Pot Saag 

Instant Pot Indian Recipes - Saag

Saag is a creamed spinach dish that is oh so dreamy. Greens and ghee are all you need – no cream required in this lightened up, good-for-you recipe. You can use any greens you like in this, or a variety, but traditional opts for spinach and mustard greens – the more you know! Recipe from My Heart Beets.

Madras Lentils

Easy Madras Lentils Curry

This dish is a toned-down, everyday lentil curry (also known as dal) that is very comforting and nourishing. It captures the essence of a rich Indian dal but with a lighter, more tomato-based sauce and the addition of potatoes and carrots (sometimes beans can be added).

Jackfruit Rice (Kathal Biryani)

Jackfruit Biryani Recipe (Spiced Rice)

Kathal Biryani is a tasty Indian, vegetarian rice recipe that is perfect for a weeknight dinner.  You can use mushrooms, paneer, asparagus, or artichoke hearts instead of jackfruit in this recipe. It’s gluten-free and vegan-friendly. 

Sweet Indian Recipes

Instant Pot Milk Burfi (Milk Fudge)

Instant Pot Milk Burfi (Milk Fudge)

Milk burfi, or milk powder burfi, is a dense milk fudge made with dry milk powder, sugar, ghee, and cardamom. You can then garnish with pistachio. Recipe from My Heart Beets.

Instant Pot Rasmalai


Rasmalai or roshomalai is a milk-based sweet dish originated in East Bengal of India. This dish consists of steamed paneer patties dunked in “rosh” or saffron milk. A famous Indian sweet dish often made during the festive season. Recipe from My Dainty Soul Curry.

Rice Pudding / Kheer – Instant Pot Pressure Cooker

Rice Pudding / Kheer - Instant Pot Pressure Cooker

Kheer or Payasam is an Indian dessert for special occasions. It is rice pudding made with rice and milk infused with saffron, cardamom and assorted dried fruits. The best thing about this, no stirring and it is ready in less than 40 mins! Recipe from Piping Pot Curry.

Instant Pot Moong Dal Halwa

Moong Dal Halwa

A rich and decadent dessert made with split mung beans (moong dal), ghee, saffron, cardamom, and lots of love. Recipe from Spice Cravings.

Semiya Payasam / Vermicelli Kheer in Instant Pot

Semiya Payasam / Vermicelli Kheer in Instant Pot

A perfect treat for any occasion, infused with the richness of whole milk, the sweetness of sugar, and the aroma of cardamom. It is a dump-and-go recipe, ready in just 20 minutes. Recipe from Easy Indian Cookbook.

Badam Halwa with Almond Flour

Badam Halwa with Almond Flour (Instant Pot)

Badam Halwa or Badam ka halwa is a rich classic Indian Dessert recipe made with almonds flour, milk and sugar with generous amount of ghee. Recipe from Indian Veggie Delight.

Instant Pot Chickpeas In Spicy Sauce With Brown Rice (Chana Masala)

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Instant Pot Indian Recipes: Chana Masala

Easy, one-pot Instant Pot chickpeas in a spicy sauce with brown rice (also known as chana masala) are perfect for a vegetarian or vegan dinner. Pressuring cooking garbanzo beans and brown rice at the same time make this a little-effort meal for the whole family. Gluten-free friendly.
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6
Calories: 206kcal
Author: Instant Pot Eats


For the Rice

  • 1 cup brown rice rinsed and drained
  • 1 tbsp vegetable oil or ghee
  • 1 tsp salt kosher
  • 1 cup water

For the Chickpeas

  • 1 cup onion coarsely chopped
  • 1 cup tomato coarsely chopped
  • 8 garlic cloves, peeled
  • 1 tbsp ginger fresh, minced
  • 1 jalapeño pepper small, minced
  • 2 tsp garam masala
  • 2 tsp chana masala spice blend (like this)
  • 2 tsp salt kosher
  • 1 tsp turmeric ground
  • ½  tsp cayenne pepper
  • 1 cup chickpeas dried, soaked and drained (see notes)
  • cups water
  • 1 tbsp tamarind extract /paste (see notes for swaps)
  • ¼ cup cilantro chopped fresh (optional)


  • For the rice: In a 6 × 3 inch round baking pan, combine the rice, oil, salt, and water. Stir well to combine; set aside. (You do not need to cover.)
  • For the chickpeas: In a food processor, combine the onion, tomato, garlic, and ginger. Process until finely chopped. You could also do this by hand.
  • In the Instant Pot, combine the onion mixture, jalapeño, garam masala, chana masala spice blend, salt, turmeric, cayenne, chickpeas, and water. Stir to combine. Place a tall trivet in the pot over the chickpeas. Place the pot with the rice on the trivet.
  • Secure the lid on the pot. Close the pressure release valve or point to Sealing (depending on the model). Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick release any remaining pressure by pointing the pressure release handle to Venting (known as a quick release).
  • Carefully remove the rice. Use the back of a spoon to mash half the chickpeas until thickened. Stir in the tamarind extract (or the substitute).
  • Serve the chickpeas with the rice. Garnish with cilantro, if using.


Soaking chickpeas for Instant Pot: Soak 1 cup dry chickpeas/garbanzo beans in 3 to 4 cups very hot water (preferably boiling water) for an hour. The beans will have plumped and absorbed almost all the water in this time. Drain and use as directed. This is what the author did for all the bean recipes in her book. The beans cook consistently with very little breaking. This is a great last-minute method.
Tamarin extract substitute: Combine lemon or lime juice with brown sugar to replace 1/6 of the amount of tamarind concentrate called for in your recipe. For instance, use 2 tablespoons of lemon juice with 1 tablespoon of brown sugar to replace 1 teaspoon of tamarind concentrate.


Calories: 206kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1175mg | Potassium: 299mg | Fiber: 4g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 2mg
KeywordSpicy, Vegetable Sides, Indian Recipes, Vegeterian, Vegan
Made this recipe?Mention @instantpoteats or tag #instantpoteats!

Hopefully, you’ve found a recipe for your favourite Indian dish here to make in the Instant Pot! Let us know which dish you’re most excited to make, and share this roundup with your pressure cooking pals!

Instant Pot Recipes
By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious Instant Pot recipes you can make using your trusted pressure cooker.
PS. This post may contain Amazon affiliate links, which means we receive a small commission for purchases made through these links. 

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