Easy Instant Pot Butter Potato Chickpeas
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
-
Calories
455 kcal
-
Course
Main Course
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Cuisine
Indian
Easy Instant Pot Butter Potato Chickpeas
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Tender potatoes and chickpeas cooked in an aromatic and creamy Indian butter sauce. These quick and easy Instant Pot butter potato chickpeas are ready in 30 minutes. A great main dish served over rice for the family. Vegan and dairy-free! I also share how to make a dairy-version for those who are not vegan or dairy-free in the Ingredient substitutes below.
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Ingredients
- 5 medium yellow potatoes or yukon gold potatoes, peeled and quartered
- 13.52 fl oz canned chickpeas rinsed and strained
- 3 tablespoon vegan butter or regular butter for a dairy-version
- 8 cloves garlic minced
- 1 cup tomato sauce
- 2 tablespoon tomato paste
- 3 teaspoon garam masala
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ginger powder or fresh ginger
- 1 teaspoon salt
- 1 cup water cold
- 2 tablespoon parsley chopped for garnishing
To make the Cashew Cream (or substitute with 1 cup / 250 ml heavy cream for a dairy version):
- ⅓ cup raw cashews or roasted cashews
- ½ cup water boiling hot
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Instructions
- In a blender or food processor, soak raw cashews in hot boiling water for 5 minutes. Then blend until smooth. This is your cashew cream. Set aside.
- Set the Instant Pot to Sauté Mode on the highest heat setting. Sauté garlic in butter. Add potatoes and sauté for 2-3 minutes. Then toss in all the ground garam masala, ground coriander, ground cumin, paprika, ground turmeric, ginger powder and salt.
- Mix in tomato sauce and tomato paste until combined with potatoes. Then add chickpeas and toss gently. Stir in cold water and 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 release the sealing valve to release the pressure. Once released, remove lid and watch out for steam.
- Pour in the cashew cream and gently mix until combined. Garnish with chopped parsley and serve with basmati rice. Enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
455kcal
(23%)
Carbohydrates
72g
(24%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.04g
Sodium
1310mg
(55%)
Potassium
1690mg
(48%)
Fiber
13g
(52%)
Sugar
6g
(12%)
Vitamin A
1061IU
(21%)
Vitamin C
67mg
(74%)
Calcium
114mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 72g | 24% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1310mg | 55% |
| Potassium | 1690mg | 36% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 1061IU | 21% |
| Vitamin C | 67mg | 74% |
| Calcium | 114mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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