Step 1

Start the instant pot in Saute (More) mode and let it heat until it displays HOT.  Add oil, cumin seeds and green chili.

Step 2

Add onions, ginger and garlic. Stir and saute for about 3 minutes.

Step 3

Add tomatoes and spices to the instant pot. Stir and saute for 2 more minutes.

Step 4

Add the soaked rajma and water to the instant pot. Stir it all up.

Step 5

Place the trivet. In a bowl, add all ingredients for brown rice and place it on top of the trivet. Close the lid with vent in sealing position.

Step 6

Change the setting to "Bean/Chili" mode. This will set the timer to 30 minutes at high pressure cooking. Once the instant pot beeps, let the pressure release naturally.

Step 7

Using tongs, carefully take out the bowl of brown rice. Then take out the trivet.

Step 8

Add lemon juice and stir the rajma. Garnish with cilantro. Rajma masala is ready. Serve with rice or roti.

Step 9

Follow the sam steps as above. Just cook the rajma on stovetop pressure cooker for 1-2 whistles on high heat, then set the heat to medium and cook for another 15-20 minutes.