Learn how to make Instant Pot Rajma Chawal (Pressure Cooker Red Kidney Bean Curry with Rice) with this simple, step-by-step recipe. Cooking rajma in an Instant Pot saves time and effort, and this version is made without onion or garlic—making it vegan. Using the pot-in-pot (PIP) method, you can cook flavorful rajma and fluffy basmati rice together in one appliance, perfect for quick weeknight meals.
Craving a warm bowl of rajma chawal for dinner or lunch? In under 45 minutes your Instant Pot will do most of the work and you’ll have a comforting, spicy kidney bean curry served with steamed rice.
This recipe uses simple spices, tomato, ginger paste, and dried fenugreek leaves (kasuri methi) to build rich flavor without onion or garlic. The result is a hearty, nourishing, plant-based meal.
Instant Pot Rajma Chawal Recipe | Pressure Cooker Kidney Bean Curry – FAQs
What is Rajma Chawal?
“Rajma” refers to red kidney beans or a curry made from them. “Chawal” means steamed rice. Rajma Chawal is a beloved comfort food from northern India: a spiced kidney bean curry served with plain steamed rice. The dish is often prepared with either onion and garlic or without, and both versions are delicious.
What is Rajma Masala?
Rajma masala is kidney beans cooked in a spiced tomato-based gravy, typically seasoned with ginger, garlic (optional), and a mix of Indian spices. In Punjabi cuisine, rajma masala is commonly paired with steamed rice or flatbreads like rotis and chapatis.
Can you make Rajma without soaking?
Yes. The Instant Pot can cook unsoaked rajma, though unsoaked beans will take longer than pre-soaked beans. The convenience of the Instant Pot means you don’t need to monitor the pot closely—let the pressure cooker do the work while you take care of other tasks.
What if the rajma is still firm after pressure cooking?
If your beans are slightly firm after the recommended cooking time, don’t panic. Cooking times vary depending on the variety and age of the beans, and even the mineral content of your water. Simply reseal the Instant Pot and pressure cook for an additional 5–10 minutes on high. Because the water is already hot, pressure builds quickly.
Which rajma cooks faster?
Canned kidney beans cook fastest since they are already pre-cooked; just heat them with spices and simmer. Dried beans—pre-soaked or unsoaked—require pressure cooking and more time. For convenience and speed, canned rajma is the quickest option, while dried rajma yields fresher flavor when prepared properly.
How long to soak rajma?
For best results with dried rajma, soak overnight or for about 8 hours. Use plenty of water and rinse the beans before soaking. Soaked beans become plump and cook more quickly and evenly.
How to store rajma seeds (dried kidney beans)?
Store dried rajma in an airtight container in a cool, dark place like a pantry shelf. Cooked rajma keeps in the refrigerator for up to four days when stored in an airtight container. You can also cook a large batch of soaked rajma, drain and cool the beans, then freeze them in portioned bags for up to one month for quick future use.
How long to boil rajma?
Cooking times vary by method. In a traditional stovetop pressure cooker, presoaked rajma may need 6–7 whistles followed by natural pressure release. In a 6-quart Instant Pot, pressure cook on HIGH for 30–35 minutes for tender rajma, then allow a 10-minute natural release before opening. If you prefer a stovetop pot, expect 50–60 minutes of simmering for tender beans. Adjust times as needed based on bean variety and age.
Are rajma and kidney beans the same?
Yes. Rajma is the Hindi name for red kidney beans.
Health benefits of rajma (red kidney beans)
Rajma is a nutritious plant-based protein source, rich in fiber, minerals, and complex carbohydrates. Benefits include good protein content, both soluble and insoluble fiber that supports digestion, a low glycemic index helpful for blood sugar control, and essential minerals like iron and phosphorus. Including rajma in meals contributes to satiety and sustained energy.
Ingredients
For the Rajma
- 1 cup red kidney beans (rajma), soaked overnight
- 3.5–4 cups water or reserved rajma cooking liquid for the gravy (adjust to preference)
- 1 medium tomato, pureed
- 1 tsp tomato paste, diluted
- 1/2 tsp whole cumin seeds (jeera)
- 2 green chilies, slit
- 2 dried whole red chilies
- 2 bay leaves
- 1/2 tsp asafoetida (hing) — optional
- 1/4 cup canola oil or mustard oil
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1.5 tsp paprika or Kashmiri red chili powder
- 1/2 tsp red chili powder (adjust to taste)
- 1 tsp garam masala powder
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 1/3 cup finely chopped coriander leaves (cilantro)
- 2 tbsp ginger paste
- Salt to taste
For the Chawal (Steamed Rice)
- 1 cup basmati rice
- 1–1¼ cups water
- 1 tsp ghee (optional; use oil for a vegan option)
Instructions
- Rinse the rajma thoroughly and soak them overnight (about 8 hours). Drain and set aside.
- Place the soaked rajma and fresh water into the Instant Pot inner pot. If you plan to reserve the rajma cooking liquid for the gravy, use enough water to cover the beans and note that liquid for later.
- Place the Instant Pot trivet inside the pot. On the trivet set a heat-safe bowl for the rice (pot-in-pot method).
- In the rice bowl combine basmati rice, water, and ghee or oil. Cover the bowl with a lid or foil if desired. Close the Instant Pot lid, set the valve to SEALING, and pressure cook on HIGH for 7 minutes.
- When cooking finishes, allow 10 minutes natural pressure release, then carefully release any remaining pressure and open the lid.
- Remove the trivet with the rice bowl. The rice should be soft, fluffy, and fully cooked—keep it covered and warm.
- The rajma will be partially cooked at this stage. Drain the beans, reserving the cooking liquid for the gravy.
- Press CANCEL, then select SAUTE on HIGH. Add oil and allow it to heat. Add cumin seeds, bay leaves, dried chilies, green chilies, and asafoetida. Let them sizzle briefly.
- Add ginger paste and sauté until the raw aroma disappears. If the pan gets too hot, reduce to NORMAL heat.
- Stir in the tomato puree and diluted tomato paste, then add turmeric, cumin powder, coriander powder, paprika, red chili powder, and salt. Sauté the spice mix well until the oil begins to separate.
- Add the semi-cooked rajma to the spiced tomato base, pour in the reserved rajma cooking liquid (or fresh water) to reach your preferred gravy consistency, and mix gently.
- Add chopped coriander, kasuri methi, and garam masala. Stir to combine and simmer briefly.
- Press CANCEL, then set PRESSURE COOK on HIGH for 30 minutes. When the timer finishes, perform a QUICK PRESSURE RELEASE.
- Open the lid, check the beans for tenderness, and adjust seasoning. If the gravy is too thin, simmer on SAUTE for a few minutes to thicken; add a little water if it’s too thick.
Notes & Tips
- Do not use very old dried kidney beans; older beans can take much longer to cook and may remain firm.
- Adjust the water in the gravy to achieve a runny or thick consistency—this recipe aims for a semi-thin gravy.
- If beans still have a bite after pressure cooking, reseal and cook for another 5–10 minutes.
- Add salt while pressure cooking the beans; it helps them cook faster and flavors them evenly.
- For a gluten-free version, omit asafoetida (hing). For a vegan rice, skip ghee and use a teaspoon of oil instead.
- To save time, cook extra rajma, cool, and freeze portions of cooked beans for up to one month.
- Use good-quality basmati rice and follow the rice-to-water ratio for best results.
Nutrition (Estimate)
Serving: about 1.5 cups | Calories: ~120 kcal | Protein: ~5 g | Carbohydrates: ~17 g | Fat: ~3.5 g | Sodium and micronutrients will vary depending on ingredients and portion size. These values are estimates and should be used as a guide only.
This Instant Pot Rajma Chawal recipe is a satisfying, flavorful meal that is easy to prepare and makes great leftovers. Adjust spices and consistency to suit your taste, and enjoy a classic north Indian comfort dish right from your pressure cooker.
