Instant Pot Butter Chickpeas (Vegan Butter Chicken)
Ingredients
- 2 cups dried chickpeas
soaked overnight
- 2 tablespoons oil of choice
- 1 onion
diced
- 3 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 ½ teaspoons garam masala
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon turmeric
- ¼ teaspoon black pepper
- adjust to taste¼ teaspoon cayenne
- ¼ teaspoon ground cumin
- 1 15 ounce can tomato sauce
- 1 ½ cups water
- 1 green bell pepper
chopped into large pieces
- ½ cup unsweetened cream from the top of a can of full-fat coconut milk
- Pinch of dried fenugreek leaves
kasoori methi
- Cilantro
garnish
Directions
- 1
Soak the chickpeas in cold water overnight. Drain, rinse and set aside.
- 2
Press the sauté button. Add the oil and allow it to heat it up for a minute. Add the onion and stir-fry for 6-7 minutes, or until the onion begins to brown.
- 3
Add the garlic, ginger and spices stir, then add the chickpeas, tomato sauce and water.
- 4
Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.
- 5
Naturally release pressure.
- 6
Add the bell pepper, cream and fenugreek leaves to the pot and mix well.
- 7
Garnish with cilantro and serve.
Instant Pot Butter Chickpeas (Vegan Butter Chicken)
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About this Recipe
Craving the rich, aromatic flavors of butter chicken but looking for a plant-based alternative? This Instant Pot Butter Chickpeas recipe delivers all that comforting, savory goodness without any meat or dairy. It’s a truly satisfying dish that will surprise even the most ardent butter chicken fans.
Why This Recipe Works
This recipe shines by leveraging the Instant Pot to transform dried, pre-soaked chickpeas into incredibly tender, flavor-infused morsels. The combination of classic Indian spices like garam masala, coriander, and turmeric, along with the richness of coconut cream, creates a profoundly satisfying and authentic curry experience. It’s a delicious way to enjoy familiar flavors in a new, exciting, and naturally vegan form.
What to Expect
You can expect a deeply flavorful, aromatic curry with tender chickpeas bathed in a velvety, tomato-based sauce that carries a delicate balance of sweet, savory, and subtly spicy notes. The fresh green bell pepper adds a lovely pop of color and a touch of crispness, contrasting beautifully with the creamy sauce. This naturally gluten-free and dairy-free dish offers a warming, hearty meal that feels both indulgent and wholesome.
Customization & Variations
Feel free to adjust the cayenne to your preferred level of heat. You could swap the green bell pepper for red or yellow for a sweeter note, or add other quick-cooking vegetables like spinach or frozen peas towards the end. If you don't have dried fenugreek leaves, while they add a unique depth, the dish will still be delicious without them. For an extra creamy texture, you could stir in an additional tablespoon of coconut cream at the very end.
Serving & Context
This Instant Pot Butter Chickpeas dish is perfect for a cozy weeknight dinner or a special meal with friends, offering a wholesome and impressive vegan option. Serve it piping hot with fluffy basmati rice, warm naan bread, or alongside a simple cucumber raita for a complete meal.