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    Home » Recipes » Indian

    Instant Pot Butter Potato Chickpeas

    Last Modified: November 12, 2020 - Published by: christieathome

    Jump to Recipe Print Recipe

    Instant Pot Butter Potato Chickpeas. This Indian dish is flavourful, filling and vegan! It is the perfect meatless meal for dinner and great as leftovers!

    Instant Pot Butter Potato Chickpeas

    This butter chickpea potato curry one of my favourite ways to have chickpeas. Smothered in a variety of spices that are aromatic. I love the creamy texture of the potatoes in combination with the legumes.  They pair so well together. 

    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. 

    Instant Pot Butter Potato Chickpeas

    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.

    Other related recipes you may like!

    Indian Vegan Butter Chickpeas
    Indian Pot Butter Tofu

    For this recipe

    You'll need the following ingredients for this butter chickpeas recipe with potatoes:

    5 medium yellow potatoes, peeled and quartered
    1 can organic chickpeas
    3 tablespoon vegan 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
    One tablespoon smoked paprika
    1 teaspoon turmeric
    1 teaspoon of ginger powder or fresh minced ginger
    One teaspoon salt
    1 cup water
    1 cup cashew cream (⅓ cup raw cashews blended in ½ cup hot boiling water)
    2 tablespoon parsley chopped

    Required: Instant Pot

    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.

    Visual Steps:

    instant pot for Instant Pot Butter Potato Chickpeas
    butter for Instant Pot Butter Potato Chickpeas
    garlic for Instant Pot Butter Potato Chickpeas
    potatoes
    spices
    potatoes with spices
    tomato sauce
    chickpeas
    indian butter potatoes and chickpeas
    cream
    indian butter potatoes and chickpeas
    instant pot butter potato chickpeas

    Give it a try!

    Well I hope you give my Instant Pot Butter Potato Chickpeas recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this butter chickpeas curry with potatoes, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my Indian potato chickpea stew, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    Instant Pot Butter Potato Chickpeas (35 min. Recipe)

    christieathome
    Instant Pot Butter Potato Chickpeas. This Indian dish is flavourful, filling and vegan! It is the perfect meatless meal for dinner and great as leftovers!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course dinner
    Cuisine Indian
    Servings 4
    Calories per serving 364 kcal

    Ingredients
      

    • 5 medium sized potatoes peeled and quartered
    • 400 ml canned chickpeas rinsed and strained
    • 3 tablespoon vegan 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
    • 2 tablespoon parsley chopped

    Cashew Cream

    • ⅓ cup raw cashews
    • ½ cup hot boiling water

    Instructions
     

    • 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 (Level: More). Saute garlic in vegan 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!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Instant Pot
    Blender
    Nutrition
    Calories: 364kcal | Carbohydrates: 57g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 1059mg | Potassium: 1583mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1840IU | Vitamin C: 62mg | Calcium: 77mg | Iron: 5mg
    Course dinner
    Cuisine Indian
    Keyword indian potato and chickpeas, indian potato chickpea curry, indian potato chickpea stew, indian potatoes chickpeas recipe

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    Reader Interactions

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      Recipe Rating




    1. Jeanie

      March 12, 2021 at 1:57 pm

      I assume that the chickpeas should be rinsed and drained before adding to IP - correct?

      Reply
      • christieathome

        March 12, 2021 at 4:06 pm

        Yes, that's correct!

        Reply
    2. Karen

      March 16, 2021 at 7:38 pm

      5 stars
      I just tried this for this first time. It is the best Indian instant pot recipe! It will definitely be part of our rotation.

      Reply
      • christieathome

        March 16, 2021 at 10:54 pm

        This is so kind! Thank you so much Karen and I'm so glad you enjoyed it!

        Reply
    3. Heidi | The Frugal Girls

      July 12, 2021 at 4:49 pm

      5 stars
      I really like how you used the Instant Pot to create this dish. It serves up so much flavor with so little effort!

      Reply
    4. Sierra

      July 13, 2021 at 9:50 pm

      5 stars
      Just tried it! I added cauliflower, just to bulk it up some more, and it turned out great! Thanks for sharing your recipe!

      Reply
      • christieathome

        July 14, 2021 at 5:30 pm

        I am so happy to read this! Thank you for making my recipe!

        Reply
    5. Lexy

      September 28, 2022 at 10:43 pm

      5 stars
      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!

      Reply
      • christieathome

        September 30, 2022 at 12:17 pm

        Thanks for making my recipe, Lexy! I've updated the recipe with more precise measurements. Glad it's delicious regardless!

        Reply
    6. Mirabelle

      November 03, 2022 at 5:25 pm

      5 stars
      Delicious and so easy! Thank you. We added some frozen peas and it worked well.

      Reply
      • christieathome

        November 04, 2022 at 1:40 pm

        Amazing to hear! Thanks so much for the kind review! Frozen peas sound like a great addition!

        Reply
    7. Deanna Riley

      January 14, 2023 at 12:34 am

      5 stars
      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!

      Reply
      • christieathome

        January 16, 2023 at 3:57 pm

        Thank you Deanna for making my recipe and I'm so glad you and your family enjoyed it! Have a lovely day!

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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