Instant Pot Butter Potato Chickpeas. This Indian dish featuring tender potatoes and chickpeas cooked in a delicious creamy curry sauce. Ready in 30 minutes. This dish is vegan but I also share how to make this vegetarian.
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What are Butter Potato Chickpeas?
Butter Potato Chickpeas is a delicious, aromatic Indian curry dish featuring chickpeas and potatoes simmered in a creamy sauce packed with a variety of spices. The combination of the potatoes with the legumes in that flavorful sauce really hits the spot! You may find this dish served at select Indian restaurants or Indian households. It's best served with white rice and it's a fantastic vegan dish.
If you're not a big fan of chickpeas, like me, then this Indian potatoes chickpeas recipe is the way to eat them! I find that they are delicious in Indian Butter sauce or in a curry form. The sauce really breaks down the texture of the chickpeas and the spices mask the smell that chickpeas give off. If you don't own an instant pot, not to worry, you can use a normal pot but please read my tips if you cook with a normal one.
Ingredients
You'll need the following ingredients for this butter chickpeas recipe with potatoes:
- Yellow potatoes: or yukon gold potatoes
- Canned chickpeas
- Vegan Butter: or regular butter
- Garlic
- Tomato sauce
- Tomato paste
- Garam masala powder
- Ground coriander
- Smoked paprika
- Ground cumin
- Turmeric
- Ginger powder or fresh ginger
- Salt
- Water
- Cashew Cream: or heavy cream for a vegetarian version
- Parsley
How to make Instant Pot Butter Potato Chickpeas
Prepare Cashew Cream
In a blender add raw cashews and hot boiling water. Soak for 5 minutes and blend until smooth. Set aside.
Sauté Garlic in Butter
Set your Instant Pot on Sauté Mode (Level: More or Highest Level). Sauté garlic in butter. Add potatoes and saute for 2-3 minutes. Add in spices.
Next add tomato sauce and tomato paste along. Mix to combine. Then add chickpeas and mix gently. Pour in water and mix again. Let it simmer for 2 minutes. Cover with Instant Pot lid and lock it.
Set to Pressure Cook Mode and set time to 10 minutes. Turn sealing knob to Sealing Mode.
Once it has cooked for ten minutes, turn off pressure cooker. Carefully switch off Sealing Mode to allow the pressure to release. Once released, remove lid.
Pour in cashew cream and gently mix until combined. Garnish with chopped parsley and serve with basmati rice. Enjoy!
Storage & Reheating
This instant pot butter potato chickpeas will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
FAQ
Do I need to use an Instant Pot?
No. You may use a normal pot for this Indian potato chickpea curry. However, you will have to adjust the time so that the potatoes and chickpeas are cooked through.
This will require you to check the softness of the potatoes every now and then. It should take roughly 30 minutes to cook down.
Other recipes you may like!
📖 Recipe
Quick Instant Pot Butter Potato Chickpeas
Ingredients
- 5 medium yukon potatoes peeled and quartered
- 400 ml canned chickpeas rinsed and strained
- 3 tablespoon vegan butter or regular butter
- 8 cloves garlic minced
- 1 cup tomato sauce
- 2 tablespoon tomato paste
- 3 teaspoon garam masala powder
- 1 tablespoon ground coriander
- 1 teaspoon cumin ground
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric powder
- 1 teaspoon ginger minced or ginger powder
- 1 teaspoon salt
- 1 cup water cold
- 2 tablespoon parsley chopped
Cashew Cream (or substitute with regular cream)
- ⅓ cup raw cashews
- ½ cup hot boiling water
Instructions
- To make cashew cream: In a blender add raw cashews and hot boiling water. Soak for 5 minutes and blend until smooth. Set aside.
- Set your Instant Pot on Saute Mode on the Highest Level. Saute garlic in butter. Add potatoes and saute for 2-3 minutes. Add in spices.
- Next add tomato sauce and tomato paste along. Mix to combine. Then add chickpeas and mix gently. Pour in water and mix again. Let it simmer for 2 minutes. Cover with Instant Pot lid and lock it.
- Set to Pressure Cook Mode and set time to 10 minutes. Turn sealing knob to Sealing Mode.
- Once it has cooked for ten minutes, turn off pressure cooker. Carefully switch off Sealing Mode to allow the pressure to release. Once released, remove lid.
- Pour in cashew cream and gently mix until combined. Garnish with chopped parsley and serve with basmati rice. Enjoy!
Deanna Riley
This was so delicious and easy to make! I made it tonight for my husband and two teens and everyone loved it. Thanks for sharing your recipe!
christieathome
Thank you Deanna for making my recipe and I'm so glad you and your family enjoyed it! Have a lovely day!
Mirabelle
Delicious and so easy! Thank you. We added some frozen peas and it worked well.
christieathome
Amazing to hear! Thanks so much for the kind review! Frozen peas sound like a great addition!
Lexy
This is my favourite instant pot recipe I've found so far. Like, 50% of what I use my instant pot for is this recipe.
I use Yukon Gold potatoes so I don't have to peel them, and I cut them into bite-size pieces.
At first I was a little annoyed at the lack of precise measurements, but after making it so many times I realized it doesn't really matter. 5 big potatoes? 5 smaller potatoes? How big are the cans of chickpeas? None of it matters. 5 potatoes, 1 can, always delicious!
christieathome
Thanks for making my recipe, Lexy! I've updated the recipe with more precise measurements. Glad it's delicious regardless!
Sierra
Just tried it! I added cauliflower, just to bulk it up some more, and it turned out great! Thanks for sharing your recipe!
christieathome
I am so happy to read this! Thank you for making my recipe!
Heidi | The Frugal Girls
I really like how you used the Instant Pot to create this dish. It serves up so much flavor with so little effort!
Karen
I just tried this for this first time. It is the best Indian instant pot recipe! It will definitely be part of our rotation.
christieathome
This is so kind! Thank you so much Karen and I'm so glad you enjoyed it!
Jeanie
I assume that the chickpeas should be rinsed and drained before adding to IP - correct?
christieathome
Yes, that's correct!