A delicious and comforting Instant Pot butter chickpea. This vegetarian version of butter chicken is made in the Instant Pot for a quick and easy weeknight dinner. You’ll also find a stovetop option!

I’m excited to share my first Instant Pot recipe after spending a few months trying to figure out how it works. Yes, a few months. It’s not like I used it every day, but the few times I did, I had no idea how to use it. I promise I read the instructions manual, but something just didn’t click. My visual brain needed videos from YouTube to figure this thing out. So here I am, a few months later, confident enough to share my very own Instant Pot recipe. And it’s a good one!

Don’t worry, if you don’t have an Instant Pot, you can still make this recipe. I included a stovetop version just for you guys! I must say, the stovetop version is almost just as easy and I find it tastes a little better. There’s something about sauteing onions and garlic that brings out the flavors to a whole new level. Despite the little bit of extra flavor that comes from cooking it on the stovetop, I will forever prefer the Instant Pot version for its easiness. There’s just nothing like dumping a bunch of ingredients in a pot and forgetting about it for 30 minutes, while still getting a delicious and flavorful meal. It’s so convenient on a weeknight!

How to Make Instant Pot Butter Chickpea:

Dump all the ingredients in the Instant Pot, cover and turn on the soup setting for 20 minutes. It ends up taking closer to 30 minutes as it takes a few minutes for the steam to build up and for the time to then start. It doesn’t matter though, because there’s no stirring and no standing up next to the stove to check that it doesn’t stick or burn. It’s SO easy! When it’s over, turn off the Instant Pot and use the quick release to let out the steam. It takes a few minutes for all the steam to come out.

How to Make Butter Chickpea on the Stovetop:

If you’re making the butter chickpea on the stove, you start by cooking the onions, garlic and ginger in the butter. Add the spices and the remaining ingredients and cook covered for 20-25 minutes. With this method, you do need to stir occasionally, but trust me, it will be worth it. It’s similar to making soup.

Make it Vegan: Use plain vegan yogurt (such as a coconut-based yogurt) instead of Greek yogurt OR skip the yogurt and use full-fat coconut milk.

If it still feels like winter where you live (it does here), I hope this recipe brings you some comfort until the warm weather decides to finally come!

If you make this butter chickpea, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!