Oh my goodness, let me tell you about this vegan butter chicken instant pot recipe that has completely transformed my weeknight dinners! I used to think that butter chicken was one of those comforting, creamy dishes that I could only enjoy in its traditional form. But then I discovered how to make a fabulous vegan twist, and wow, it’s a game changer! With the instant pot, I can whip this up in no time, and the flavors are just as rich and satisfying as the classic. Trust me, you won’t even miss the chicken! I love how the coconut milk adds a luscious creaminess, and the spices make my kitchen smell divine. It’s not just a meal; it’s an experience!
Ingredients for Vegan Butter Chicken Instant Pot
Before diving into this deliciousness, let’s gather our ingredients! You’ll need:
- 1 cup of soy protein: This is our star protein that mimics the texture of chicken. Make sure it’s rehydrated and ready to soak up all those flavors!
- 1 onion, chopped: A medium onion will do, and it adds a lovely sweetness once sautéed.
- 2 cloves of garlic, minced: Fresh garlic packs a punch of flavor, so don’t skimp on this!
- 1 tablespoon ginger, grated: Fresh ginger gives that aromatic zing that’s essential in Indian cuisine.
- 1 can (14 oz) of coconut milk: This is what makes the dish creamy and dreamy. Use full-fat for extra richness!
- 1 cup of tomato puree: This adds depth and a beautiful color to our sauce.
- 2 tablespoons vegan butter: For that luscious buttery flavor. You’ll love it!
- 2 tablespoons garam masala: The magical spice blend that gives this dish its authentic taste.
- 1 teaspoon turmeric: Just a touch for color and health benefits.
- 1 teaspoon cumin: Adds a warm, earthy flavor that complements the spices.
- Salt to taste: Always adjust to your preference!
- Chopped cilantro for garnish: A sprinkle of fresh cilantro at the end brightens everything up!
Now that we have everything on hand, we’re ready to create some magic in the kitchen!
How to Prepare Vegan Butter Chicken in an Instant Pot
Alright, let’s get cooking! First things first, set your instant pot to the sauté mode. It’s time to get those flavors going! Add the vegan butter, followed by the chopped onions, minced garlic, and grated ginger. Sauté for about 3–4 minutes until the onions are nice and translucent. Oh, the aroma is heavenly!
Next, toss in the rehydrated soy protein along with the tomato puree and coconut milk. Sprinkle in the garam masala, turmeric, cumin, and a pinch of salt. Give everything a good stir to combine all those wonderful flavors. Make sure your mixture is well blended!
Now, seal the instant pot lid and set it to cook on high pressure for just 10 minutes. That’s right, just 10 minutes! Once it’s done, don’t forget to release the pressure carefully. Open the lid, and give everything another nice stir. Wow! You’re gonna love how creamy and rich it looks!
Finish off your masterpiece with a sprinkle of chopped cilantro, and it’s ready to serve! Enjoy the deliciousness!
Why You’ll Love This Recipe
- Quick Preparation: With the instant pot, you can have a delicious meal ready in just 25 minutes!
- Rich Flavors: The combination of spices and creamy coconut milk creates a mouthwatering, satisfying dish.
- Healthy Twist: Packed with protein and free from dairy, it’s a wholesome choice for any diet.
- Vegan Comfort Food: It’s the ultimate cozy dish that you’ll want to make again and again.
- Easy Clean-Up: The one-pot method means less mess and more time to enjoy your meal!
Tips for Success
Okay, friends, let’s make sure your vegan butter chicken turns out absolutely perfect! First off, don’t skimp on sautéing the onions, garlic, and ginger. This step is key for building that flavorful base, so let them get nice and fragrant!
Also, if you like it spicy, feel free to add some chili powder or fresh chilies for a kick! And remember, taste as you go; adjusting the spices to your liking is crucial. Sometimes, a little extra salt or garam masala can elevate the dish!
One common mistake is overcooking the soy protein. Just remember, it’s already been rehydrated, so it only needs to soak up those amazing flavors during the cooking process.
Lastly, if you want a creamier texture, blend a bit of the cooked mixture before serving. Trust me, it makes a dreamy sauce! Enjoy cooking!
Nutritional Information
Now, let’s talk about the nutritional goodness in this vegan butter chicken! Each serving is approximately 300 calories, making it a satisfying option without the guilt. You’ll find about 20g of fat, with 10g of that being saturated fat from the coconut milk. Plus, it packs in 10g of protein and 25g of carbohydrates, along with 5g of fiber to keep you feeling full. Of course, these values are estimates, but they give you a good idea of what to expect. Enjoy this delicious and nutritious meal guilt-free!
FAQ About Vegan Butter Chicken Instant Pot
Can I use other proteins instead of soy? Absolutely! You can swap in chickpeas or even jackfruit for a different texture. Just make sure to adjust the cooking time accordingly.
What if I don’t have garam masala? No worries! You can mix together equal parts of cumin, coriander, and cardamom as a substitute. It’ll still be delicious!
Can I make this gluten-free? Yes! Just double-check the soy protein packaging for any gluten content, or opt for a gluten-free alternative.
How do I store leftovers? Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this dish? Yes, you can! Just let it cool completely before transferring it to a freezer-safe container. It should keep well for up to a month.
Serving Suggestions
When it comes to enjoying your vegan butter chicken instant pot, I always recommend serving it with fluffy basmati rice or warm, pillowy naan. The rice is perfect for soaking up all that delicious, creamy sauce, while naan adds a lovely texture and flavor to the meal. You can also throw in a side of roasted vegetables or a fresh cucumber salad to brighten things up. And if you’re feeling fancy, a dollop of vegan yogurt on top can add an extra layer of creaminess. Trust me, you’ll want every last bite!
Storage & Reheating Instructions
Storing your delicious vegan butter chicken is super easy! Just let it cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days. When you’re ready to enjoy the leftovers, you can reheat them gently on the stove over low heat, stirring occasionally to prevent sticking. If you prefer using the microwave, just pop it in for about 2 minutes, stirring halfway through. Make sure it’s heated all the way through before digging in again. Enjoy those cozy flavors once more!
Call to Action
I’d love to hear what you think about this vegan butter chicken instant pot recipe! Please leave a comment below, rate the recipe, and share your delicious creations on social media. Let’s spread the love for plant-based cooking together!
Print
Vegan Butter Chicken Instant Pot: 10 Minutes to Bliss
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
- Diet: Vegan
Description
A vegan twist on the classic butter chicken, prepared quickly in an instant pot.
Ingredients
- 1 cup of soy protein
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) of coconut milk
- 1 cup of tomato puree
- 2 tablespoons vegan butter
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Set the instant pot to sauté mode.
- Add vegan butter, onions, garlic, and ginger. Cook until onions are translucent.
- Add soy protein, tomato puree, coconut milk, garam masala, turmeric, cumin, and salt.
- Seal the instant pot and cook on high pressure for 10 minutes.
- Release the pressure and stir well.
- Garnish with chopped cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spices according to your taste.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan butter chicken, instant pot, vegan recipes, Indian cuisine