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Instant Pot Rajma without Soaking

Instant Pot Rajma without Soaking
Course Main Course
Cuisine Indian
Keyword curry, indian, instant pot, north indian, Punjabi Rajma Masala
Prep Time 2 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 12 minutes
Servings 4
Calories 209kcal



  • 1 Cup Dried Kidney Beans Rajma
  • 3 Cups Water
  • 1 Cup Onion- roughly chopped About 150 gms
  • 1.5 Cup Tomato- roughy chopped abut 200 gms
  • 1 cm Ginger peeled
  • 3-4 Garlic Cloves peeled
  • 1 tbsp Ghee or oil
  • 1 tsp Cumin Jeera
  • 1 Black Cardamoam kali elaichi
  • 1 Bay Leaf Tej Patta
  • Salt as per taste

Spice Mix


  • Puree the Onions,Tomatoes,Ginger and Garlic.
  • Switch on the SAUTE setting in the instant pot.
  • Once the pot it hot, add oil. Let it become hot.
  • Add Cumin(Jeera),Bay leaf and Black Cardamom. Saute for 20-30 seconds.
  • Add the Puree and saute for 4-5 minutes till it changes colour from pink to orange(ish red).
  • To this, add the washed kidney beans, salt and 3 cups of water.
  • Switch off the SAUTE setting,Close the lid, Select PRESSURE COOK/MANUAL on HIGH,Set the timer for 65 minutes,Pressure Valve at SEALING.
  • Let it cook and wait for 5 minutes, Quick release the pressure after.
  • Open the lid. Change to SAUTE setting.
  • Add the spice mix, bring it to boil once.Garnish with Coriander leaves and serve with rice.



A note on the Spices- If you can't find all the spices, simply omit and make the curry without them.
Chickpea Flour is used to thicken the gravy.You can use other flours like corn flour or arrowroot flour too.


Calories: 209kcal | Carbohydrates: 33.7g | Protein: 11.4g | Fat: 4g | Saturated Fat: 2.1g | Cholesterol: 8mg | Sodium: 16mg | Potassium: 839mg | Fiber: 8.5g | Sugar: 4g | Calcium: 62mg | Iron: 4mg