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Instant Pot® Bombay Potatoes over Kale

Prep Time 10 minutes
Cook Time 35 minutes
Natural Pressure Release 30 minutes
Total Time 1 hour 15 minutes
Servings 6

Equipment

  • Instant Pot®

Ingredients

  • cups dry chickpeas (garbanzo beans)
  • 4 large potatoes - diced - no need to peel (I prefer Yukon Gold)
  • 2 cups grape or cherry tomatoes
  • 2 cups water - plus more for soaking chickpeas
  • 1 large onion - diced (red or yellow)
  • 3 cloves garlic - crushed
  • 2 inches fresh ginger root - grated
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp ground cinnamon
  • ½ tsp turmeric
  • ½ tsp red pepper flakes
  • ¼ tsp ground black pepper
  • ½ tsp Himalayan cooking salt
  • cup raisins
  • 6 cups baby kale - chopped

Instructions

  • Cover dry chickpeas with water and soak for at least 6 hours (ideally overnight), then drain and rinse.
  • Add chickpeas, 2 cups of water, potatoes, tomatoes, onion, garlic, ginger, coriander, cumin, cinnamon, turmeric, pepper flakes, ground black pepper, and salt to Instant Pot® and stir to mix.
  • Close the lid and make sure the pressure release valve is in the sealed position.
  • Press the 'Manual' button and adjust the cooking time to 35 minutes.
  • When the alarm indicates the cooking cycle is complete, press 'Cancel' to turn off the warming mode and allow pressure to release naturally (30 to 40 minutes).
  • Once pressure is released, open the Instant Pot® and stir in the raisins.
  • Serve Bombay Potatoes over a bed of chopped baby kale.