Step 1

Press Saute and add oil or ghee to inner pot of the Instant Pot.

Step 2

Once the oil is hot, add onions, garlic and ginger. Stir until onion is golden brown. Press Cancel. The spices in the next step will cook in the residual heat.

Step 3

Add coriander, cumin, garam masala, turmeric, chili powder, salt and stir to coat, about 30 seconds. Make sure there's nothing stuck to the bottom of the inner pot – deglaze as needed.

Step 4

Stir in water, coconut milk and chickpeas.

Step 5

Add the arborio rice, and don't stir. Just ensure that the rice is submerged by pushing down with a spatula.

Step 6

Close the lid and pressure cook on High Pressure for 7 minutes.

Step 7

Do a natural pressure release. [Read More: The Different Pressure Release Methods]

Step 8

Open the Instant Pot and carefully stir the curried risotto. Garnish with cilantro.

Step 9

Let the rice rest open for 5 to 7 minutes.