Instant Pot Indian Butter Chickpea Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy, spiced chickpeas cooked quickly in an Instant Pot with a buttery tomato sauce infused with traditional Indian spices. This Indian-inspired Instant Pot recipe (vegetarian), ready in about 30 minutes, pairs canned chickpeas, drained and rinsed, unsalted butter, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 5 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to sauté mode and melt 3 tbsp unsalted butter. Add 1 medium finely chopped onion and cook for 5 minutes until soft and translucent.
  2. Step 2: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 1 minute until aromatic. Then add 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp salt. Stir to coat the onions and spices for 1 minute.
  3. Step 3: Add 2 cans (15 oz each) drained and rinsed chickpeas, 1 cup tomato puree, and 1 cup water. Stir well, then seal the Instant Pot lid and set to pressure cook on high for 10 minutes.
  4. Step 4: After cooking, carefully quick-release the pressure. Open the lid and stir in 1/2 cup heavy cream. Switch back to sauté mode and simmer for 3 minutes until the curry thickens slightly.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro leaves before serving hot with rice or naan.

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