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+ servings

Quick Instant Pot Butter Potato Chickpeas

Christie Lai
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.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories per serving 364 kcal

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)

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!
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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