Easy Instant Pot Butter Potato Chickpeas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
455 kcal
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Course
Main Course
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Cuisine
Indian
Easy Instant Pot Butter Potato Chickpeas
Description
This recipe begins by soaking cashews in hot water to create a smooth cashew cream that adds creamy texture similar to dairy. Potatoes are peeled, quartered, and sautéed in butter with minced garlic in an Instant Pot set to sauté mode. A blend of ground spices including garam masala, coriander, cumin, paprika, turmeric, ginger, and salt is added to flavor the potatoes.
Tomato sauce and paste are combined with the sautéed ingredients alongside rinsed canned chickpeas and cold water, then pressure cooked for 10 minutes to tenderize the potatoes and meld flavors. After the pressure is released, cashew cream is stirred in to enrich the sauce. Chopped parsley adds fresh color and aromatic brightness.
This dish pairs well with basmati rice for a complete meal and showcases hearty textures from potatoes and chickpeas with fragrant Indian-inspired spices. Using cashew cream or a dairy substitute allows flexibility for vegan or dairy diets.
Ingredients
- 5 medium potato or yukon gold potatoes, peeled and quartered, yellow
- 13.52 fl oz chickpeas rinsed and strained, canned
- 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 cumin ground
- 1 tablespoon paprika
- 1 teaspoon Turmeric ground
- 1 teaspoon ground ginger 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 cashew nuts or roasted cashews, raw
- ½ cup water boiling hot
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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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