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Instant Pot Butter Chickpeas (Vegan Butter Chicken)

Butter Chickpeas aka Vegan Butter Chicken

Instant Pot Butter Chickpeas (Vegan Butter Chicken)

4.95 from 37 reviews
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Servings 6 servings


  • 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


  • Soak the chickpeas in cold water overnight. Drain, rinse and set aside. 
  • 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.
  • Add the garlic, ginger and spices stir, then add the chickpeas, tomato sauce and water.
  • Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.
  • Naturally release pressure.
  • Add the bell pepper, cream and fenugreek leaves to the pot and mix well.
  • 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.


Serving: 1servingCalories: 341kcalCarbohydrates: 45gProtein: 14gFat: 13gSaturated Fat: 5gSodium: 412mgPotassium: 719mgFiber: 13gSugar: 8gVitamin A: 320IUVitamin C: 21mgCalcium: 89mgIron: 5mg
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