Instant Pot Vegan Butter Chicken

Vegan Butter Chicken with Tofu, a creamy, orange gravy with all six tastes of Ayurveda, with flavorful cubes of tofu. #vegan #tofu #curry #butterchicken #dinner #ayurveda HolyCowVegan.net

5 from 47 votes

Instant Pot Vegan Butter Chicken

This easy and tasty Instant Pot Vegan Butter Chicken is ready in under 30 minutes, with tofu replacing the chicken. The recipe is a speedy spin on a classic Indian restaurant favorite, and you don't miss out on any of the delicious flavor. A gluten-free recipe. Can be nut-free and oil-free.

Prep Time10

Cook Time20

Total Time30

Course: Main/Curry

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 183kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

1 medium onion (chopped)
4 cloves garlic (chopped)
1-inch piece ginger (chopped)
2 teaspoon paprika (Kashmiri chili powder is a good substitute)
1 cup water or vegetable stock
1 16 oz block superfirm tofu, cut into ½-inch cubes (extra firm tofu is fine. Press out all of the water before use)
1 teaspoon avocado oil or any neutral oil
2 cups (or a 14.5 oz can) pureed tomatoes (or puree two large tomatoes)
2 teaspoon ground coriander
½ teaspoon cayenne (use more or less based on your preference)
Salt to taste
2 tablespoon kasoori methi (dry fenugreek leaves -- you can leave this out, but try and use it for the best flavor)
2 teaspoon garam masala
1 teaspoon maple syrup (or sugar)
2 tablespoon raw cashews (If nut-free, use 2 tablespoon vegan butter instead of the cashew cream)
2 tablespoon lemon or lime juice
2 tablespoon coriander leaves (for garnish)

Instructions

Blend the cashews with ¼ cup water or vegetable stock into a smooth paste and set aside.
Blend the onions, garlic, ginger and the paprika with ¾ cup water or vegetable stock. Place the tofu cubes in a bowl and add half a cup of the onion-ginger-garlic-paprika puree to the bowl. Toss the tofu cubes in the puree.
Set the Instant Pot to the saute function. Add the oil and when it's hot, add the tofu cubes. Saute, stirring frequently, about 2-3 minutes. Then add the remaining onion-ginger-garlic-paprika puree, the tomato puree, coriander powder, cayenne and kasoori methi. Add salt to taste, give it a stir, and put the lid on. Set the Instant Pot to cook at high pressure for 10 minutes.
After cooking is complete, release pressure manually after 10 minutes. Open the lid.
If the butter tofu is too thick, you can thin it out with more vegetable stock or water. Stir in the garam masala, cashew cream or vegan butter, maple syrup or sugar and lemon or lime juice. Add more salt if needed. Heat the butter chicken tofu, especially if you added more stock or water, by turning the saute function back on. Once it's warmed through, remove to a bowl, garnish with coriander leaves, and serve hot with naan or roti or rice.

Notes

Make this quick and easy butter tofu in a saucepan. Saute the tofu and the onion-ginger-garlic mixture in oil for about five minutes over medium-high heat, then add the tomatoes, saute until they turn a couple of shades darker and moisture has evaporated, then add spices and proceed. Let the curry cook about 10 minutes, then proceed with step 5.

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