---
title: Instant Pot Butter Chickpeas (Vegan Butter Chicken)
image: https://myheartbeets.com/wp-content/uploads/2017/12/chickpea-tikka-masala.jpg
author: My Heart Beets
nutrition:
  calories: 341 kcal
  fat: 13 g
  saturated fat: 5 g
  carbohydrates: 45 g
  sugar: 8 g
  protein: 14 g
  fiber: 13 g
  sodium: 412 mg
  serving size: 1 serving
servings: 6
yield: 6 servings
source: https://myheartbeets.com/instant-pot-butter-chickpeas-vegan-butter-chicken
---

Soak the @chickpeas{2 cups} in cold water overnight. Drain, rinse and set aside. 

Press the sauté button. Add the @oil of choice{2%tbsp} and allow it to heat up for a minute. Add the @onion{1}(diced) and stir-fry for ~{6-7%minutes}, or until the onion begins to brown. 

Add the @garlic{3%teaspoons}, @ginger{1%teaspoon} and @garam masala{1 ½%teaspoons} stir, then add the chickpeas, @tomato sauce{1%15 ounce can} and @water{1 ½ cups}. 

Secure the lid, close the pressure valve and cook for ~{35%minutes} at high pressure. 

Naturally release pressure. 

Add the @green bell pepper{1}(chopped into large pieces), @cream{½ cup} and @fenugreek leaves{pinch} to the pot and mix well. 

Garnish with @cilantro{} and serve.