Instant Pot Soybeans Curry | Soya Beans Curry
A rich and creamy soybeans curry with minimal spices made in Instant pot! Easy-peasy recipe with the healthy dried soybeans.
Servings: 8
Calories: 172kcal
Equipment
- Electric or stove-top pressure cooker
Ingredients
- 1 cup soybeans dried rinsed and soaked for atleast 8 hours
- 6 cups water divided to soak and for the beans
- 1 tbsp butter
- 1 tsp cumin seeds
- 1 onion chopped
- 2 garlic cloves chopped
- 4 tomatoes chopped
- 1.5 tsp salt or to taste
- ½ tsp red chili powder or paprika adjust according to your taste
- 1 tbsp curry powder I used mild curry powder
- 2 tbsp cilantro chopped
- ⅓ cup heavy cream You can use upto ½ cup
Instructions
Soak the beans-
- Rinse and soak the soybeans overnight with sufficient water, atleast 3 to cups. You can soak it up to 12 hours.
Saute the onion and garlic-
- Set the Instant Pot in saute mode, and the display shows "HOT," add the butter. Let it melt. Then add the cumin seeds and let it sizzle for 30 seconds.
- Now add the chopped onion and garlic and saute for three to four minutes or until the onion turns soft.
- Turn off the Instant Pot. Turn off the IP before adding other ingredients helps to prevent the "Burn" notification in the newer models.
Add the other ingredients-
- Now we need to dump all the ingredients except the cream. Add the chopped tomatoes, salt, red chili powder, and curry powder.
- Drain the water from the soybeans and rinse it again. Add it to the Instant Pot.
- Now add 2.5 cups of water and cilantro. Mix it thoroughly.
Cook the beans-
- Close the Instant Pot. Ensure the sealing ring is in place, and the vent should be in the sealing position. Press the "Bean/Chili" button or pressure cook the curry for 30 minutes at high-pressure mode and let the pressure release naturally.
- Carefully open the Instant Pot. Mix the curry. Now set the IP back in saute mode and add the cream. If you prefer very mild creamy curry, add ½ cup of cream, or you can add ¼ to ⅓ according to your liking. Bring it to a boil and turn off the Instant Pot.
- Serve warm with rice or any Indian flat-bread.
Notes
- I used mild store-bought curry powder. Depending upon your spice preference, adjust the curry powder, chili powder, and the cream.
- Instead of soybeans, you can use any other beans like black beans, kidney beans, chickpeas, navy beans. Please check the post for the recipe timings.
- If you are using canned beans, then cook the curry only for 3 minutes at high pressure and release the pressure naturally.
- Make this curry vegan by using oil of your choice instead of butter and coconut milk instead of heavy cream.
- You can try this curry with garam masala spice blend instead of curry powder.
Nutrition
Calories: 172kcal | Carbohydrates: 12g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 469mg | Potassium: 607mg | Fiber: 3g | Sugar: 4g | Vitamin A: 766IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 4mg