Instant Pot Butter Chickpeas (Vegan Butter Chicken)

Instant Pot Butter Chickpeas (Vegan Butter Chicken)

from myheartbeets.com

I’m sure you’ve heard of butter chicken, right? Well, this instant pot butter chickpea curry recipe has all the butter chicken flavor minus the actual chicken! I almost don’t want to tell you that this recipe for instant pot butter chickpeas is vegan, gluten-free, and dairy-free because I am sure that if you didn’t know…

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
  • ¼ teaspoon cayenne (adjust to taste)
  • 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. 1

    Soak the chickpeas in cold water overnight. Drain, rinse and set aside. 

  2. 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. 3

    Add the garlic, ginger and spices stir, then add the chickpeas, tomato sauce and water.

  4. 4

    Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.

  5. 5

    Naturally release pressure.

  6. 6

    Add the bell pepper, cream and fenugreek leaves to the pot and mix well.

  7. 7

    Garnish with cilantro and serve.