Easy Instant Pot Rajma

Talk about a bowl of comfort! One of our favorite lunches that I look forward to weekly. Rajma is warm, comforting, and perfect with white or cumin rice on the side. I’ve made this recipe super easy for you, and it has options to make it in the crockpot or instant pot. It’s perfect — and I promise you’ll love it. Made from the freshest ingredients, this recipe is gluten free and full of flavor. Rajma beans are simply miniature kidney beans — so this recipe can be easily made in the states too!

Easy Instant Pot Rajma

serves 4-6 - 2 hours

1/4 cup coconut oil

1 tbs whole cumin seeds

2 bay leaves

4-6 whole cardamom

4 whole cloves

1/2 inch whole cinnamon

2 large purple onions

3 roma tomatoes

1 head garlic, minced

1 inch ginger peeled & minced

2 tbs plain greek yogurt

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1-2 tsp red chili powder (cayenne)

3 cups dry rajma beans (or kidney beans), soaked in water for at least 6 hours

4 cups water or chicken broth

1 tsp garam masala
1/3 cup chopped cilantro

INSTANT POT DIRECTIONS:

1. Turn instant pot to Saute and let heat. Once hot, add the coconut oil and let melt. While melting, add your onions, tomato, greek yogurt, ginger, and garlic to a blender and puree until smooth (about 2-3 minutes). Set aside.

2. Once your oil is melted, add the cumin seeds, bay leaves, cloves, cardamom, and cinnamon. Toast for 30-45 seconds and add your tomato/onion puree. Saute for 10 minutes until the mixture changes color to a darker red and the oil separates from the mixture.

3. Add your ground spices — turmeric, coriander, cumin and red chili powder (if using). Saute for an additional 2-3 minutes.

4. Hit cancel on your instant pot and add your soaked beans and water/chicken broth. Seal your instant pot and set to high pressure for 40 minutes (if using mini rajma beans pressure cook for 30 minutes on high).

5. Once done, quick release the Instant Pot and stir in the garam masala and cilantro. Add salt to taste — around 1 tsp. Serve warm with rice and fresh naan.

CROCKPOT DIRECTIONS:

1. Add your broth, soaked beans, cardamom, bay leaves, cloves, and cinnamon to a crockpot and cook on low for 8 hours or high for 4-6.

2. In the last hour before serving, heat a skillet on medium high heat and add coconut oil. While heating, make a puree out of the tomato, onion, greek yogurt, garlic, and ginger by adding them to a blender and blending on high for 2-3 minutes until smooth.

3. Once the oil is hot, add your cumin seeds and toast for 30-45 seconds. Then pour your tomato/onion puree into the pan. Stir and cook for 10 minutes until the oil starts separating from the mixture.

4. Once the oil starts separating from the mixture, add your ground spices — turmeric, coriander, ground cumin, and red chili powder (if using). Continue to saute for an additional 2-3 minutes.

5. Pour the mixture into the crockpot and stir. When ready to serve, stir in the cilantro and garam masala.

6. Serve warm with rice and fresh naan.

Want more Indian recipes?

The Very Best Palak Paneer

Sheet Pan Aloo Jeera

Our Favorite Curried Potatoes

The Best Crockpot Butter Chicken