Menu

Instant Pot Better Vegetarian Butter "Chicken" - Lunch

<p>Over the years, I've been trying, mostly unsuccessfully, to create a vegetarian version of Indian Butter Chicken at home.</p>
4 Servings Recipe By

Ingredients

  • 13 1/3 ounces Garbanzo Beans (Chick Peas), Canned
  • 2/3 cups slice Onion
  • 2 teaspoons peel and mince Ginger, Fresh
  • 2 2/3 teaspoons mince Garlic, Cloves
  • 2 teaspoons Chili Powder
  • 1 1/3 teaspoons Yellow Curry Paste
  • 1/8 teaspoons Cinnamon
  • 18 2/3 ounces Diced Tomatoes, Canned
  • 1 1/3 tablespoons Tomato Paste
  • 1 teaspoon Garam Masala
  • 2/3 cups Yogurt, Plain
  • 1/3 cups Half and Half
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2/3 cup
  • 178 Calories
  • 4g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 7mg Cholesterol
  • 765mg Sodium
  • 27g Total Carb
  • 7g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 9g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients besides yogurt, half and half, salt, and pepper in inner pot.
  3. Lock the lid in place and seal steam nozzle.
  4. Cook on high pressure for 4 minutes.
  5. Quick release the pressure.
  6. Stir in yogurt, half and half, salt, and pepper.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients besides yogurt, half and half, salt, and pepper in inner pot.
  3. Lock the lid in place and seal steam nozzle.
  4. Cook on high pressure for 4 minutes.
  5. Quick release the pressure.
  6. Stir in yogurt, half and half, salt, and pepper.
  7. Let cool.
  8. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.

© 2024