Butter Chickpeas aka Vegan Butter Chicken

Instant Pot Butter Chickpeas (Vegan Butter Chicken)

  • Author: My Heart Beets


  • 2 cups dried chickpeas, soaked overnight
  • 2 tablespoons oil of choice
  • 1 onion, diced
  • 3 teaspoons minced garlic
  • 1 teaspoon minced ginger


  • 1 ½ teaspoons garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne, adjust to taste
  • ¼ teaspoon ground cumin


  • 1 (15 ounce) can tomato sauce
  • 1 ½ cups water

Add later:

  • 1 green bell pepper, chopped into large pieces
  • ½ cup (unsweetened) cream from the top of a can of full-fat coconut milk
  • Pinch of dried fenugreek leaves (kasoori methi)
  • Cilantro, garnish


  1. Soak the chickpeas in cold water overnight. Drain, rinse and set aside. 
  2. Press the sauté button. Add the oil and allow it to heat it up for a minute. Add the onion and stir-fry for 6-7 minutes, or until the onion begins to brown.
  3. Add the garlic, ginger and spices stir, then add the chickpeas, tomato sauce and water.
  4. Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.
  5. Naturally release pressure.
  6. Add the bell pepper, cream and fenugreek leaves to the pot and mix well.
  7. Garnish with cilantro and serve.


  • If you are not vegan, then feel free to use ghee instead of oil and heavy cream instead of coconut milk!
  • Did you forget to soak the dried chickpeas overnight? You can easily do a quick soak by covering the dried chickpeas with an inch of water and pressure cooking them for 10 minutes with a natural release. Then dump out the water, rinse the chickpeas well and follow the directions for butter chickpeas from there.