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
Scale
- 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