Instant Pot Butter Chickpeas
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!
Servings 6 servings
Calories 321kcal
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!
Notes
Storing Instructions
Store chickpeas in refrigerator up to 6 days. Chickpeas may also be frozen up to 2 months.
Nutrition
Serving: 6 oz chickpeas (calculated without rice or naan) | Calories: 321kcal | Carbohydrates: 41.8g | Protein: 11.4g | Fat: 13.3g | Saturated Fat: 7.2g | Cholesterol: 39mg | Potassium: 650mg | Fiber: 8.1g | Sugar: 5.6g | Calcium: 126mg | Iron: 6mg