Learn how to make Instant Pot tikka masala with chickpeas and sweet potatoes. Made with cashew cream, this curry is vegan and gluten-free.
SPICES YOU’LL NEED
1 tablespoon garam masala
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper or chilli powder (optional, for extra heat)
PART 1 – PRESSURE COOKING STAGE
1–2 tablespoons coconut oil or olive oil (or ghee, if not vegan)
1 onion, finely diced
3 cloves garlic, diced or minced (about 1 tablespoon)
1 tablespoon grated ginger, grated (fresh or from a jar)
2 cups vegetable stock
4 cups of diced sweet potato cubes (2 medium potatoes)
1 medium green zucchini, diced into cubes
2 cups canned chickpeas, drained and rinsed (or close to that amount)
1 cup frozen green peas
2 cups tomato sauce/purée or crushed tomatoes (from a can or a jar)
PART 2- FINISHING THE SAUCE
1 cup cashews, soaked and rinsed (see instructions)
1/2 cup water
1 tablespoon lemon juice
1/3 cup freshly chopped cilantro
Sides/Garnishes: rice/naan bread, cilantro or scallions, any other nice garnishes.
Ahead of time: Add cashews to a bowl and cover with water. Soak for 1-2 hours. This will soften the nuts making them creamier once blended. If you don’t manage to do this step, you can still use the cashews unsealed.
Combine spices and salt in a bowl and set aside.
Turn the Instant Pot on and press the Sauté button, it should say Normal heat setting on display. Add oil or ghee and chopped onions. Sauté the onions until they become translucent, about 3 minutes. Add the garlic and grated ginger and sauté for another 30 seconds, until fragrant.
Add 2 cups of vegetable stock and stir through, scraping any stuck bits from the bottom of the pot. Press Cancel to stop the Sauté function.
Add sweet potatoes, zucchini, chickpeas and frozen peas and sprinkle the spice blend on top. Stir through. Finally, pour the tomato sauce/crushed tomatoes over the top but don’t stir through. Spread them over the top with a spoon or a spatula.
Secure and lock the lid. make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 3 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 10 minutes and then the 3-minute timer will begin.
Once the timer is done, allow the pressure to release naturally for 5 minutes. Then use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models).
While the pot is cooking, prepare the cashew cream. Add the nuts and 1/2 to 3/4 cup of water to a high-speed blender or a food processor. Blend until smooth and creamy and set aside. 1 to 1.25 cup coconut cream can be used instead of cashew cream.
Stir the curry. Add the cashew cream and lemon juice and stir until well combined. Taste for salt. Finish with chopped cilantro on top or when serving. Pair with basmati rice or naan.
Saute:3-4 minutes | Pressurizing: 10 minutes | Cooking at HIGH pressure: 3 minutes | Release: 5 minutes natural release, then quick release the remaining pressure
Swaps: Coconut cream can be used instead of cashew cream. You can use lentils, beans or firm tofu instead of chickpeas. Carrots, white potatoes, pumpkin/winter squash can be used instead of sweet potatoes.
- Serving Size: 2 cups of curry
- Calories: 426
- Sugar: 11.9 g
- Sodium: 1545.1 mg
- Fat: 17 g
- Saturated Fat: 4.6 g
- Carbohydrates: 56.6 g
- Fiber: 12.2 g
- Protein: 14.9 g
- Cholesterol: 0 mg
Keywords: Instant Pot, Curry, Chickpeas, Indian, Tikka Masala, Pressure Cooking, Stew, Vegetarian, Vegan, Gluten-Free