Instant Pot Rajma (Kidney Bean Curry)


This recipe for rajma, an Indian kidney bean curry, is a family favorite. And it is so easy to make in an instant pot!

Instant Pot Rajma Indian Kidney Bean Curry

What is Rajma?

Think melt-in-your-mouth kidney beans coated in a thick onion and tomato masala gravy and loaded with flavor. I’m not sure there’s anything more comforting than a bowl of rajma chawal (rajma and rice).

Rajma is a red kidney bean curry that’s typically served with basmati rice hence the words rajma chawal. For those of us who are Punjabi, these two words go together like peanut butter and jelly.

Not only is this recipe extremely economical thanks to the dried kidney beans, but it’s also great for those following a gluten-free or vegan diet.

I’m Punjabi, and so as a child, this dish was in our regular dinner rotation. The funny thing is that back then, I loathed rajma. It was nothing compared to Butter Chicken, my childhood dish of choice. But now, if you were to ask me to choose between the two, I think I’d pick rajma (ugh, tough choice, though). It’s a dish that makes me feel nostalgic, and I find it so, so delicious. I relish every bite.

It wasn’t until I left home and went off to college that I started to miss my mom’s rajma. I still remember the look of surprise on my mom’s face when I asked her to make it for me – not kidding when I say her jaw dropped. It’s funny how things you don’t care for as a child end up being dishes you love. I feel the same way about bitter melon (karela) – hated it back in the day, absolutely love it now.

Instant Pot Rajma Indian Kidney Bean Curry

Should I Soak Kidney Beans?

This always seems to be a controversial topic. I know many people feel pretty strongly over whether or not to soak legumes, but I think many Indian families soak beans/legumes before cooking. I partially do it out of habit (it’s what my mom taught me and what my grandmother taught her) and because I think it makes the beans easier to digest. You decide what is best for you, but please know that you will need to cook the kidney beans for longer than the time listed in my recipe if you use unsoaked beans. My method results in perfectly soft and tender kidney beans.

In addition to increasing the cook time – another thing to keep in mind if you decide not to soak the beans is that you’ll likely have to add more water to the recipe as soaked kidney beans absorb water. If you decide to use unsoaked kidney beans, then let us know how it goes.

One last thing about kidney beans – they contain a high level of a toxin called phytohaemagglutinin (yeah, that’s a mouthful) – this lectin is destroyed if you cook the beans long enough. Eating kidney beans that aren’t properly cooked can cause some pretty bad stomach/GI issues – another reason to either soak the rajma or cook them longer.

Instant Pot Rajma Indian Kidney Bean Curry

If you love this Punjabi dish, then chances are you’ll love my recipe for Punjabi chole too, so give that a try next!

Instant Pot Rajma (Kidney Bean Curry)

Instant Pot Rajma Indian Kidney Bean Curry

Instant Pot Rajma (Kidney Bean Curry)

Growing up with two Punjabi parents, this dish was in our regular dinner rotation. These melt-in-your-mouth kidney beans are coated in thick masala gravy, and they’re loaded with flavor. This dish is typically served with basmati rice.
If you’d like to make this using my onion masala, use 1 cup of onion masala and omit the onion, ginger, garlic, and tomatoes. Just add the onion masala in step 5 with the kidney beans and water.
4.96 from 42 reviews
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Servings 6
Cuisine Indian


  • 2 cups dried kidney beans soaked overnight
  • 1 onion roughly chopped
  • ½ Serrano pepper or green chili
  • 3 tablespoons oil of choice
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger



  • 2 cups fresh tomato puree OR 1 cup onion masala* see notes approx. 1 pound tomatoes if blending fresh puree
  • 2 cups water
  • Cilantro garnish


  • Soak the kidney beans in cold water overnight. Drain, rinse and set aside.
  • Add the onion and green chili to a food processor or blender and blend until smooth. Set aside.
  • Press the sauté button. Add the oil and allow it to heat up for a minute. Add the cumin seeds and once they become brown, add the blended onion and Serrano pepper to the pot and stir-fry for 8-10 minutes, or until the onion mixture begins to brown.
  • Add the bay leaf, garlic, ginger, and spices and stir quickly, then add the pureed tomatoes and cook for 5 minutes, stirring occasionally.
  • Add the kidney beans and water.
  • Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
  • Naturally release pressure.
  • Garnish with cilantro and serve with rice.



  • If you decide not to soak the kidney beans, you will need to add more water to the recipe as soaked kidney beans absorb some water. You’ll also need to adjust the cook time and cook the unsoaked beans longer. I haven’t tested this recipe using unsoaked kidney beans (as I always soak legumes); however, if you try, please leave a comment letting us know!
  • If you’d like to make this using my onion masala, use 1 cup of onion masala and omit the onion, ginger, garlic, and tomatoes. Just add the onion masala in step 5 with the kidney beans and water.


Calories: 317kcalCarbohydrates: 48gProtein: 16gFat: 8gSaturated Fat: 1gSodium: 1007mgPotassium: 1276mgFiber: 12gSugar: 6gVitamin A: 621IUVitamin C: 14mgCalcium: 83mgIron: 6mg
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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Rebecca Sharma says

    5 stars
    I love this recipe. Can you make it in a slow cooker or stovetop if you don’t have access to a pressure cooker?

  2. Celeste says

    Hi Ashley, Thank you for your wonderful recipes! I love your blog! The previous 2 recipes I made from your blog were amazingly flavorful but I made this last night with frozen onion masala and it was a bit bland. I reread the recipe and comments to try to figure out what I did wrong and I can’t figure it out. Do you have any thoughts?

  3. A says

    5 stars
    Pretty good. Pleased with the results. I had the Raina soak for around 9 hours and followed the recipe as is and it came out well.

  4. Safa says

    5 stars
    Delicious! A+ recipe. I tripled this recipe and it fit perfectly in my instant pot (right at the max line). The quantity was perfect for two meals for 9 people (6 adults and 3 kids). The second meal I froze for a busy night. Even though I tripled the recipe, it still cooked the same amount of time as the recipe calls for. I followed the recipe method and ingredients – the only difference is that I added for each recipe 1/2 tsp fennel, 3 green cardamom, 1 black cardamom and 1 inch cinnamon stick at the same time when I was browning the cumin. I also used canned crushed tomatoes instead of puree. I served the rajma with white rice and spicy cabbage salad. I also served toppings for the rajma (chopped onion, chopped cilantro and chopped jalapenos). Yum! Thank you for this excellent recipe.

  5. Yasmin says

    5 stars
    I made this with 1 pound stew beef so put in IP on high pressure for 25 min and then added canned kidney beans and 1 pound of frozen spinach for 10 min on high pressure after and it was excellent. Definitely will be making again. I had decreased the water by 1/2 cup to account for the water from the frozen spinach.

    For those that want to use canned kidney beans, 10 minutes on high pressure is good. Still retains shape but super soft.

    Thank you for posting this recipe! The masala was spot on!

  6. Puneet Ramaul says

    5 stars
    This is such an amazing recipe! So easy yet so tasty. Loved what I cooked. 🙂

    Thank you for sharing and making the first ever dish I cooked in my instant pot a benchmark..

  7. Rajinder Nagi says

    5 stars
    Hi Ashley, how are you?
    Made rajma today and used your onion masala and they came out yum….. definitely make it again.
    Thank you for another yummy recipe as always😊

  8. Viji says

    Hi Ashley,
    My family loves your Rajma recipe, so much so that its running out quickly 🙂 I’d love for the dish to last 2 meals.
    Can I double the recipe? Should I change the cooking time? Any inputs/suggestions will be greatly appreciated.
    Thanks for the tried and tested amazing recipes!

    • Ashley - My Heart Beets says

      Thank you, Viji! I haven’t tried doubling this, but I’m sure it’ll be fine to do so – I would double all of the ingredients but keep the cooking time the same. Hope that helps. Glad you and your family like this so much 🙂

  9. Nikita says

    Can you please confirm the steps to make this using onion masala?

    Add oil and cook cumin
    Then add in frozen onion masala, spices, water and rajma
    Pressure cook

    Just wanted to make sure I understand the modified recipe, seems like a quick dump and go meal! Thanks!

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