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.
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!
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