5.0 from 21 votes
Easy Instant Pot Butter Potato Chickpeas
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 455 kcal
Course:
Main Course
Cuisine:
Indian
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
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!
Cup of Yum
Nutrition Information
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
% 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.