Marinated in a flavorful spiced yogurt sauce and simmered entirely in the instant pot, these instant pot butter chickpeas are an incredible vegetarian alternative to butter chicken!

Move aside, butter chicken! There’s a new gal in town and it’s just about the best vegetarian swap-out for a classic there ever was.
Basically this curry is everything you’ll find in butter chicken, minus the actual chicken. We’re even marinating the chickpeas the classic way in a spiced yogurt sauce to give the curry that signature butter chicken flavor.
Bottom line: it’s a dinner item you want to have in your rotation.

Almost forgot to mention that we’re utilizing the almighty instant pot today! I include stovetop directions further below in the blog post but if you have an instant pot I highly recommend cooking the butter chickpeas that way.
These Chickpeas feature…
- Tender chickpeas marinated in a spiced yogurt sauce
- A creamy curried tomato sauce
- Incredible served over fluffy basmati rice with lots of cilantro and naan

Making the Butter Chickpeas
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Plain yogurt
- Lemon juice
- Garlic
- Ginger
- Spices
- Chickpeas
- Sweet onion
- Unsalted butter
- Tomato sauce
- Vegetable broth
- Heavy whipping cream
Stovetop Instructions
Don’t have an instant pot? You can make this recipe on the stovetop instead following the directions below.
- Melt butter in a medium skillet or Dutch oven over medium-high heat. Add marinated chickpeas/onions and sauté until onion is tender.
- Follow recipe instructions for adding remaining ingredients. Bring chickpeas to a simmer, then reduce heat to medium-low, cover pot, and allow to simmer 15-20 minutes until sauce is slightly reduced and chickpeas are tender, stirring occasionally.

Tips for Perfect Instant Pot Chickpeas
- Marinate chickpeas – I recommend a 2 hour minimum marinade or up to 12 hours for maximum flavor in the chickpeas.
- Cook chickpeas on high pressure – 10 minutes on high pressure and 10 minutes to release naturally will tenderize the chickpeas perfectly.
- Fold heavy cream in after cooking – this will add an amazing creamy element to the chickpeas.
Recipe Variations
Try these ideas for a different twist on these chickpeas.
- Add vegetables – once the chickpeas are finished cooking, fold in fresh baby spinach, sauteed mushrooms, sweet peppers, or peas.
- Make it meaty – add 1-2 cubed chicken breasts or thighs to chickpea marinade.
- Add some heat – add cayenne pepper or hot sauce to taste. You can also add a minced jalapeno or serrano pepper.
Serving Suggestions
I recommend serving these chickpeas over steamed basmati rice with minced cilantro on top and fresh naan for dipping. You can also serve the chickpeas over steamed quinoa, cauliflower rice, brown rice, or with steamed vegetables on the side.

Everything about these chickpeas is just a total flavor bomb! The sauce is perfectly spiced and so freaking creamy, while the chickpeas cook up super tender, pairing perfectly with a bowl of basmati rice.
Trust me, there’s no missing the meat here today!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other chickpea-packed dinner favorites next!
Instant Pot Butter Chickpeas
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon freshly-squeezed lemon juice
- 3 medium cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 2 cans (15 oz) chickpeas, drained and rinsed
- 1 medium sweet onion, finely diced
- 1 tablespoon unsalted butter
- 1 can (15 oz) tomato sauce
- 1/2 cup vegetable broth
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
- Steamed basmati rice, naan, and fresh cilantro for serving
Instructions
- In a large bowl, whisk yogurt, lemon juice, garlic, ginger, and spices until smooth. Fold in chickpeas and onion and allow to marinate in refrigerator 2 hours or up to 12.
- Melt butter in a 4-quart instant pot using BROWN/SAUTE function. Add chickpea/onion mixture and sauté 4-6 minutes until bubbly and onion is tender.
- Add tomato sauce and vegetable broth to instant pot, lock lid into place, and close vent. Cook chickpeas on high pressure 10 minutes then allow to release pressure naturally for 10 minutes. Move vent to open and release any remaining pressure.
- Fold heavy cream into chickpeas until smooth and season with salt and pepper to taste. Serve chickpeas warm with steamed basmati rice, naan, and cilantro. Enjoy!
Leave a Reply