Vegan Instant Pot Butter Chicken

Step 1

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.

Step 2

Close and seal the lid of the Instant Pot and cook at high pressure for 20 minutes. Do a quick release when done.

Step 3

Carefully remove the tofu and a third of the veggies. Chop up the tofu into bite-sized pieces.

Step 4

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.