Instant Pot Rajma- Indian kidney bean curry cooked in an onion tomato base till soft and buttery. The easiest way to cook kidney beans has got to be in an Instant pot.
Rajma Chawal is almost an emotion in many North Indian homes. This is probably one of those meals which are a part of Sunday rituals.
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At least, in my house, this easy kidney bean curry and rice become our Sunday lunch at least twice in a month. If you are wondering what Rajma Chawal is, then it is a combination of rice with this delicious Rajma Masala.
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Ingredients
Rajma is a kidney shaped bean. Many people immediately connect it to the slightly big and red kidney beans found everywhere in India.
This recipe calls for very basic ingredients other than Rajma. The key to making the perfect Rajma lies in choosing the correct variety of kidney beans. When it comes to picking kidney beans to make Rajma, there are many varieties available in the market. There is the Harshil Rajma that comes from the Uttarakhand regions. Then there is the small reddish variety called the Jammu Rajma. These originate in Kashmir and are my favorite. They cook quickly and are buttery. Jammu Rajma also gives the curry a beautiful deep red shade. There is also the commonly found red kidney beans. Other than this, we have the white Rajma.
You can use any of these varieties to make some of this Rajma curry. If you live in the US or outside India, you can use Pinto beans and make the same recipe.
Using Canned Kidney Beans for Rajma Masala
Wondering if you can use canned kidney beans in this Instant Pot Rajma? The answer is YES!! There is a huge plus to using canned beans. No need to soak them! If you are using canned kidney beans, drain them and wash them well. Proceed with the recipe.
When you use canned kidney beans to make this recipe, pressure cook on high for 7 mins and then do a natural pressure release.
Soaking beans have two main benefits. Hydrating or soaking dried beans cuts down cooking time to a very great extent. It also helps get rid of toxins and aids in easier digestion of these protein-rich beans.
Traditionally, Rajma Masala is slow cooked in an open pot for hours, while being stirred every now and then. But with the advent of the pressure cooker, this process became much easier and less time consuming. Let us not forget the sweltering heat. While this recipe calls for cooking in an Instant pot, you can always make this in a regular pressure cooker too.
Check out how to make Punjabi Rajma in a pressure cooker.
Making ahead, prepping and shelf life
Using fresh off the shelves Rajma is crucial in getting this curry. Old beans, in general, do not cook evenly and tend to have a bite in them after cooking. All this means is that your beans, if old, need to be soaked longer. If your kidney beans are older than 2 months, then soak them for at least 12 hours before cooking. When soaking beans for a longer time, change the water used for soaking mid-way. This will prevent foul odor from the beans.
If your beans are freshly bought, then a soaking time of even 4 hours will do. In case you forget to soak freshly bought beans, worry not! Just wash and soak them in hot boiling water for 2 hours before you cook.
Prepping
Just remember to soak the beans in advance before you set out to cook this recipe. That is pretty much all the prep required.
Shelf life
Leftovers keep well in the fridge for 2 days. This Rajma curry also freezes well. To freeze leftover Rajma, transfer them to freezer-safe containers and freeze till ready to eat. I recommend freezing in portions. This makes thawing and reheating easier.
To thaw frozen Rajma, leave it out at room temperature for 1 hour. Then add to a sauce pan and gently reheat. Alternatively, you can use the defrost option in the microwave too.
What to eat with Rajma?
This vegan kidney bean curry tastes best with some plain steamed rice or with a bowl of piping hot Jeera rice and chilled Boondi Raita. You can also serve this with a light salad by the side. Carrot cucumber and radish salad is a great side kick to the Rajma Chawal meal.
Method
Soaking the kidney beans
Wash the beans under running water twice or thrice. Soak the beans in 4 to 5 c water for 8 hours. Once soaked, drain the beans fully.
Making Instant Pot Rajma
Turn on saute mode on high and set the timer to 8 mins. When the display reads hot, add the oil.
Allow the oil to heat up for 30 to 45 secs. Now, add the bay leaves, cardamom, cumin and cinnamon stick. When the cumin crackles, add the ginger, garlic and onions along with salt to taste. Mix well and cook for 2 mins until onions turn pink and soft. Now, add the spice powders and mix well. Cook for 20 secs.
When done, add finely chopped tomatoes and mix well. Add ¼ c water at this stage, mix well and allow the tomatoes to cook to a mush. When done, add the soaked beans and 2.5 c water. Mix well.
Instant Pot Timings and Mode
Turn off the saute mode. Close the lid of the IP and turn valve to sealing. Set the IP to the bean/chili mode on. You can see that the Instant Pot auto-sets itself to 30 mins of high pressure cooking. cAllow the cooking cycle to complete and wait for the pressure to release naturally.
Simmering the Rajma
When the pressure has released, open the lid and mix the Rajma well. Now, scoop out ¼ c of the cooked Rajma and mash this well. Add this to the Rajma in the pot. Turn on Saute mode on low for 3 mins. Simmer until the gravy begins to thicken and come together. Garnish with finely chopped cilantro leaves.
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Instant Pot Rajma
Equipment
- Instant Pot 6 qt
Ingredients
For soaking the kidney beans
- 1.5 c Kashmiri Rajma
- 4-5 c Water
For the Instant Pot Rajma
- 1.5 tbsp Oil
- 2 torn bay leaves
- 2 green cardamoms
- 1/4 inch Cinnamon stick
- 2 tsp Finely chopped ginger
- 3 tsp Minced garlic
- 1.25 tsp Cumin seeds
- 3/4 c finely chopped onions
- 3/4 c finely chopped tomatoes
- 2 tsp Salt
- 1.5 tsp Red paprika
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Garam Masala
- 3 c Soaked kidney beans drained fully
- 2 c Water
For Garnish
- 2 tbsp finely chopped cilantro leaves
Instructions
Soaking the kidney beans
- Wash the beans under running water twice or thrice.
- Soak the beans in 4 to 5 c water for 8 hours.
- Once soaked, drain the beans fully.
Making Instant Pot Rajma
- Turn on saute mode on high and set the timer to 8 mins.
- When the display reads hot, add the oil.
- Allow the oil to heat up for 30 to 45 secs.
- Now, add the bay leaves, cardamom, cumin and cinnamon stick.
- When the cumin crackles, add the garlic, ginger and onions along with salt to taste.
- Mix well and cook for 2 mins until onions turn pink and soft.
- Now, add the spice powders and mix well. Cook for 20 secs.
- When done, add finely chopped tomatoes and mix well.
- Add 1/4 c water at this stage, mix well and allow the tomatoes to cook to a mush.
- When done, add the soaked beans and 2.5 c water.
- Mix well.
Instant Pot Timings and Mode
- Turn off the saute mode.
- Close the lid of the IP and turn valve to sealing.
- Turn on the bean/chili mode. You can see that the Instant Pot auto-sets itself to 30 mins of high pressure cooking.
- Allow the cooking cycle to complete and wait for the pressure to release naturally.
Simmering the Rajma
- When the pressure has released, open the lid and mix the Rajma well.
- Now, scoop out 1/4 c of the cooked Rajma and mash this well.
- Add this to the Rajma in the pot.
- Turn on Saute mode on low for 3 mins.
- Simmer until the gravy begins to thicken and come together.
- Garnish with finely chopped cilantro leaves.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
The recipe does not indicate when the garlic and ginger should be added. Also is the paprika meant to be chili powder? Lastly, why is there both whole cumin and ground cumin in the recipe?
Hi Delia, Terribly sorry. I believe that the post did not get updated after I made the changes the last time. Thank you for bringing it to my notice. Cumin is added as a tempering. Cumin powder is for the flavor. Both have different flavor profiles in a curry.
would you modify the cooking times if you are using precooked red beans or canned beans?
Thank you.
Hi Penelope, you will have to pressure cook on high for 7 mins and then do a natural pressure release. Sorry missed adding that to the post. I hope this helps.