Instant Pot Butter Chickpea
Butter chicken made vegetarian using chickpeas. This easy recipe is made directly in the Instant Pot, which means it requires very little work. Simply dump all the ingredients in the Instant Pot, let it do its thing for about 30 minutes, then serve. You also have the option to make it on the stove top, which is almost equally easy. Choose which method works best for you and either way, you'll end up with a flavorful butter chickpea that's great served with rice and naan bread.
Servings 4
Ingredients
- 1 medium yellow onion, diced
- 2 large garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 1 tablespoon garam masala
- 1/2 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 19 oz can (540mL) chickpeas, drained
- 1/2 cup plain Greek yogurt (I use 0% MF, but high-fat also works)
- 1 14 oz can (400mL) low-fat coconut milk
- 1 5.5 oz can (156mL) tomato paste
- 2 tablespoons butter or soft margarine
- 1/2 teaspoon fine grain sea salt
For serving
- 1 cup brown rice (optional)
- Naan bread or whole wheat pita bread
- Fresh cilantro
- Lemon juice
Instructions
- If using the rice, cook according to package instruction. You can cook it in advance to save time.
For the Instant Pot
- Add all the ingredients to the Instant Pot and stir it all together. Turn on the soup setting (20 minutes) and let cook.
- When it's done cooking, release the steam using the quick release (it takes a few minutes). Serve with rice and naan bread and top with cilantro and a drizzle of lemon juice if desired.
For the Stove Top
- Heat butter in a medium saucepan over medium heat.
- Add onions, garlic and ginger and cook 5 minutes until onions are translucent and fragrant. Add garam masala, cumin, chili powder and salt and cook for another minute.
- Stir in the coconut milk, tomato paste, yogurt and chickpeas. Bring to a low boil, then reduce heat to low and simmer covered for 20-25 minutes, stirring occasionally. Serve with rice and naan bread and top with cilantro and a drizzle of lemon juice if desired.