If you’re looking for a comforting and flavorful dish that comes together in no time, let me introduce you to my vegan butter chicken instant pot recipe! Seriously, this dish is a game changer. You won’t believe how easy it is to whip up a creamy, rich sauce with just a few simple ingredients, all in your trusty Instant Pot. It’s perfect for those busy weeknights when you want something delicious without spending hours in the kitchen. The combination of chickpeas and coconut cream creates a luscious texture that’s simply irresistible. Plus, it’s vegan-friendly and packed with spices that’ll make your taste buds dance! Trust me, this dish is going to be a staple in your home, just like it is in mine!
Ingredients List
Gather these simple ingredients to create your delicious vegan butter chicken. Trust me, you’ll love how they come together!
- 1 cup coconut cream
- 1 cup diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup vegan butter
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 cup vegetable broth
- 1 cup chickpeas, cooked
- Salt to taste
- Cilantro for garnish
Make sure to have everything prepped and ready to go—chopping, measuring, you know the drill! It makes the cooking process so much smoother and way more fun!
How to Prepare Vegan Butter Chicken Instant Pot
Now, let’s dive into the steps to prepare this mouth-watering vegan butter chicken! It’s all about that rich, creamy flavor, and I promise you’ll have it ready in no time. Just follow these simple steps, and you’ll be enjoying a delicious meal in about 25 minutes!
Step 1: Sauté the Base
First things first, set your Instant Pot to sauté mode and add in the vegan butter. You’ll want to let it melt completely—this is where all the flavor magic begins! It’ll start to fill your kitchen with such a lovely aroma. Just a minute or two is all you need to get it nice and bubbly.
Step 2: Add Aromatics
Once the butter is melted, toss in the chopped onion, minced garlic, and grated ginger. Stir everything together and let it cook for about 3-4 minutes until the onion becomes soft and translucent. You’ll know it’s ready when the onions are fragrant and slightly golden—this is the foundation of your dish!
Step 3: Incorporate Spices
Next up, it’s time to get those spices in there! Add the curry powder, cumin, paprika, and turmeric to the pot. Stir them in and let them cook for about 1-2 minutes. This step really brings out the depth of flavor, so don’t skip it! You’ll see the spices blend beautifully with the aromatics.
Step 4: Add Tomatoes and Broth
Now, pour in the diced tomatoes and vegetable broth. Give everything a good mix to ensure those spices are well integrated. You want all that flavor to meld together—trust me, it’s worth it!
Step 5: Combine Main Ingredients
Time to add the star players: the cooked chickpeas and coconut cream! Gently stir them into the mixture, making sure everything is well combined. This is what will create that creamy, luscious texture that’s oh-so-satisfying!
Step 6: Pressure Cook
Now, seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. Once it’s done, carefully release the pressure—watch out for steam! Just turn the valve to venting, and let it do its thing. This will help keep everything nice and moist.
Step 7: Final Touches and Serving
After the pressure is released, open the lid and give the mixture a good stir. Wow, just look at that creamy goodness! Serve it hot, garnished with fresh cilantro for that pop of flavor. You can’t go wrong with a side of rice or warm naan to soak up all that delicious sauce. Enjoy every bite!
Why You’ll Love This Recipe
- Quick and easy preparation – you’ll have a delicious meal ready in just 25 minutes!
- Creamy and rich texture that rivals traditional butter chicken, minus the dairy.
- Vegan-friendly, perfect for everyone at the table, whether they’re plant-based or not.
- Flavor-packed with warm spices that fill your kitchen with an inviting aroma.
- One-pot meal means less cleanup – more time to enjoy your delicious creation!
- Great for meal prep; leftovers are just as tasty the next day.
- Versatile dish that pairs beautifully with rice, naan, or even on its own.
- Customizable spice levels; adjust to your taste for the perfect kick!
Tips for Success
Let’s make sure your vegan butter chicken turns out absolutely perfect! Here are some of my best tips to elevate your dish:
- Adjust the spices: If you like it spicy, feel free to add a pinch of cayenne pepper or some diced green chilies when you’re sautéing the aromatics. Start small and taste as you go—you can always add more, but it’s hard to take away the heat!
- Use fresh ingredients: Fresh ginger and garlic make a world of difference in flavor. Trust me, the aroma alone will have your mouth watering!
- Experiment with proteins: While chickpeas are fantastic, you can swap them out for other plant-based proteins like tofu or tempeh. Just make sure to adjust the cooking time if you’re using larger pieces!
- Make it creamier: If you want an extra creamy texture, consider adding a splash of non-dairy yogurt or a bit more coconut cream right before serving. It’s a delightful touch!
- Serve it right: Pair your dish with fluffy basmati rice or warm naan to soak up all that delicious sauce. And don’t forget the cilantro garnish—it adds color and freshness!
- Meal prep friendly: This dish is perfect for meal prep! You can make a big batch and store it in the fridge for up to 3 days. Just reheat in the microwave or on the stovetop when you’re ready to enjoy!
With these tips in your back pocket, you’ll be well on your way to making the most amazing vegan butter chicken that’ll wow your family and friends!
Nutritional Information
Here’s what you can expect in terms of nutritional value for each serving of this delicious vegan butter chicken. Keep in mind that these values are estimates and can vary based on the specific ingredients you use!
- Serving Size: 1 serving
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 400mg
- Carbohydrates: 30g
- Fiber: 8g
- Sugar: 5g
- Protein: 10g
This dish not only satisfies your taste buds but also provides a balanced meal with a good amount of protein and fiber. Enjoy your creamy, comforting bowl of goodness without any guilt!
FAQ About Vegan Butter Chicken Instant Pot
Can I use other proteins in this recipe?
Absolutely! While chickpeas are a fantastic choice for this vegan butter chicken, you can easily swap them out for other plant-based proteins. For instance, diced tofu or tempeh work beautifully and absorb all those delicious spices and flavors. Just make sure to adjust the cooking time slightly—if you’re using larger pieces of tofu or tempeh, you might want to sauté them a bit longer before sealing the Instant Pot. Get creative and use what you love!
How do I store leftovers?
Storing leftovers is super easy! Just transfer any uneaten vegan butter chicken to an airtight container and pop it in the fridge. It’ll stay fresh for up to 3 days. When you’re ready to enjoy it again, you can either reheat it in the microwave or warm it up on the stovetop over low heat, stirring occasionally. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to let it cool completely before freezing, and thaw it in the fridge overnight when you’re ready to eat!
Can I make this dish spicier?
Definitely! If you love a good kick, there are plenty of ways to amp up the spice level. You can add a pinch of cayenne pepper or some diced green chilies when you’re cooking the aromatics. Another option is to include a tablespoon of your favorite hot sauce or chili paste along with the coconut cream. Just remember to start with a little and taste as you go—you can always add more heat, but it’s harder to tone it down if it gets too spicy!
Serving Suggestions
Now that you’ve got this delicious vegan butter chicken ready to go, let’s talk about how to serve it up for the ultimate meal experience! Trust me, the right sides can take your dish to the next level.
First off, I always recommend serving this creamy goodness over a bed of fluffy basmati rice. The rice soaks up all that rich sauce, making every bite a flavor explosion! You can even add a sprinkle of fresh herbs or a squeeze of lime on top to brighten things up.
If you’re in the mood for something a bit different, warm naan is a fantastic option. It’s perfect for scooping up that luscious sauce and adds a lovely, chewy texture to the meal. You can even get creative with the naan—try garlic naan for an extra punch of flavor!
For a fresh touch, consider pairing your dish with a simple cucumber salad or a side of roasted vegetables. The crispness of the salad or the warmth of the roasted veggies adds a beautiful contrast to the creamy butter chicken. You could even whip up a quick raita with non-dairy yogurt, cucumber, and mint for a refreshing dip!
And don’t forget about garnishing! A sprinkle of fresh cilantro on top right before serving not only adds a pop of color but also enhances the flavor profile. You’re going to love how all these elements come together for a well-rounded, satisfying meal!
Print
vegan butter chicken instant pot: 7 Delightful Secrets
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vegan butter chicken is a quick and easy recipe made in an Instant Pot. It’s creamy, flavorful, and perfect for a comforting meal.
Ingredients
- 1 cup coconut cream
- 1 cup diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup vegan butter
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 cup vegetable broth
- 1 cup chickpeas, cooked
- Salt to taste
- Cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode and melt the vegan butter.
- Add onion, garlic, and ginger; cook until soft.
- Stir in curry powder, cumin, paprika, and turmeric.
- Add diced tomatoes and vegetable broth; mix well.
- Add chickpeas and coconut cream; stir to combine.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- Release the pressure and stir the mixture.
- Serve hot, garnished with cilantro.
Notes
- Serve with rice or naan.
- Adjust spices to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan butter chicken, instant pot recipes, vegan recipes