Recipe
Vegan Instant Pot Butter Chicken
This is the BEST vegan version of Instant Pot Butter Chicken - using whole food ingredients like bell peppers, carrots, and onions. It's got a mild creamy flavor with the addition of canned coconut milk.
Ingredient batch: 1× original. Base yield: 8 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 8 servings
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
Ingredients
- 1 16oz block firm tofu — package or uncertain unit retained; no metric conversion
- 2 red bell peppers — count retained
- 1 green bell pepper — count retained
- 4 carrots — count retained
- 1 white onion — count retained
- 1 red onion — count retained
- 44 mL tomato paste (volume measure)
- 1 cup water — count retained
- 355 mL canned coconut milk (volume measure)
- 15 mL curry powder (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 servings.
- 1 16oz block firm tofu
- 2 red bell peppers
- 1 green bell pepper
- 4 carrots
- 1 white onion
- 1 red onion
- 3 Tbsp tomato paste
- 1 cup water
- 1.5 cups canned coconut milk
- 1 Tbsp curry powder
Instructions
- Chop up all of the peppers, onion, and carrots, and add them to the Instant Pot. Add in the tomato paste, water, and curry powder. Drain the tofu and place it on top of the veggies.
- Close and seal the lid of the Instant Pot and cook at high pressure for 20 minutes. Do a quick release when done.
- Carefully remove the tofu and a third of the veggies. Chop up the tofu into bite-sized pieces.
- Add the canned coconut milk into the Instant Pot and use an immersion blender to blend until it's smooth. Then add in the chopped tofu and the reserved veggies. Enjoy with rice, naan, and a garnish of chopped cilantro (coriander leaves) if desired. Keeps in the fridge up to 3 days.
Notes
You can use whatever colors of peppers you want, or whatever you have on hand. If you don't use any red peppers the end result may not be as orange/reddish as in my photos but it will still taste good! It's important to use a good quality canned coconut milk . Cheaper cans will just make the runnier without adding richness. For a vegetarian version of Instant Pot butter chicken, use paneer instead of tofu. Just add it at the end, don't cook it with the veggies.
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https://adfreecook.com/instant-pot-butter-chicken-vegan-butter-chicken/