This Instant Pot Keto Vegetarian Butter Chicken with Soy Curls has all of the flavors of the famous Two Sleevers Butter Chicken recipe–in a flavorful Vegetarian version. This Indian Vegetarian Recipe is an easy Instant Pot recipe perfect for a busy weeknight.
Why You’ll Love This Vegetarian Meal
How would you like to make an Indian , Keto , Vegetarian meal in your Instant Pot in less than 25 minutes? This recipe will fit the bill.
Many people have asked me to create a Vegetarian version of my butter chicken . I know you can simply add paneer later but why stop there?
What Makes Soy Curls SO Great?
Soy curls are a fantastic plant-based protein that make an excellent substitute for chicken in vegetarian and vegan recipes. Here’s what makes them so great:
- High in Protein . Soy curls are made from whole soybeans, providing a complete source of plant-based protein.
- Minimal Ingredients . Contain only one ingredient, non-GMO soybeans, making them clean and simple.
- Great Texture . When rehydrated, they have a chewy, meaty texture that closely mimics chicken.
- Flavor Absorption . They soak up sauces and seasonings beautifully, enhancing the overall taste of any dish.
What Do Soy Curls Taste Like
I find them to be a lot like tofu, in that they take on the taste of whatever you put them into.
They’re a little chewy–in a good way–so you can get your teeth into something yummy.
Ingredients You’ll Need
- 1 Canned Tomatoes - Form the tangy, rich base of the sauce, adding depth and color.
- 5–6 cloves Garlic - Provide aromatic flavor and balance the sweetness of the tomatoes.
- 1–2 teaspoons Minced Ginger - Adds warmth and a slight spice, complementing the garlic and enhancing the curry flavor.
- 1 teaspoon Turmeric - Gives a golden color and subtle earthy flavor to the sauce.
- ½ teaspoon Cayenne Pepper - Adds a gentle heat to the dish without overpowering it.
- 1 teaspoon Smoked Paprika - Contributes smokiness and depth, enhancing the “tandoori” style flavor.
- 1 teaspoon Salt - Balances the flavors and enhances all the spices in the sauce.
- 1 teaspoon Garam Masala - A traditional Indian spice blend that adds warmth and complexity.
- 1 teaspoon Ground Cumin - Provides a nutty, earthy undertone that deepens the sauce flavor.
- 1.5 cups Dry Soy Curls - Serve as the vegetarian protein substitute, absorbing the flavorful sauce like chicken would.
- 1 cup Water - Hydrates the soy curls and helps blend the sauce to the right consistency.
To Finish
- 4 ounces Butter (or Coconut Oil) - Adds richness and silkiness to the sauce.
- 4 ounces Heavy Cream (or Full-Fat Coconut Milk) - Makes the sauce creamy and smooth, giving it that signature buttery texture.
- 1 teaspoon Garam Masal - Stirred in at the end for a fresh burst of warm, aromatic flavor.
- ¼–½ cup Chopped Cilantro - Used as a garnish to add freshness and color before serving.
How To Make Vegetarian Butter Chicken
This recipe for Indian Vegetarian Butter Chicken is a little different from than my famous butter chicken as it will definitely not make extra sauce. You will also need to add some water, to hydrate the curls and to provide enough cooking liquid to come to pressure.
Additionally, there’s no good way to puré the sauce since you can’t take out the soy curls easily. But it works anyway.
- Add to the Pot. Pour everything into the Instant Pot.
- Pressure Cook. Cook at high pressure for 6 minutes, NPR for 10, release remaining pressure.
- Add finishing ingredients. Add cream and butter.
- Serve and enjoy! Serve with rice, cauliflower rice, naan, or cucumber shreds as I did
Tips and Tricks
Making Instant Pot Vegetarian Butter Chicken is easy and rewarding, but a few smart tips can help you take it from good to absolutely irresistible. Here are some helpful tricks to perfect your dish:
- Soy curls do not have to be soaked beforehand if you’re using them in a pressure cooker. The high heat, steam, and time under pressure seem to rehydrate them just fine.
- You can use Greek Yogurt in place of the heavy cream.
- If you are Vegan, you can use coconut milk, and coconut oil as replacements for the cream and butter.
- If you don’t have soy curls readily available, use Paneer or Tofu. But I urge you to click on the link and get those soy curls, since I think you’ll find them to be quite versatile and useful.
Variations
One of the best things about Instant Pot Vegetarian Butter Chicken is how easy it is to customize. Whether you want to change up the protein, spice level, or texture, here are a few delicious variations to try:
- Chickpea Version - Swap the soy curls for canned or cooked chickpeas for a hearty, high-fiber option.
- Tofu Butter “Chicken” - Use cubed firm tofu instead of soy curls. Press and pan-fry it first for extra texture before adding it to the sauce.
- Cauliflower Butter Curry - For a lighter, veggie-packed option, replace the soy curls with cauliflower florets.
What To Eat With Vegetarian Butter Chicken
Vegetarian Butter Chicken pairs beautifully with a variety of sides that soak up its rich, creamy sauce and balance its warm spices. Here are some delicious options to serve alongside it:
- Basmati Rice - The fluffy texture and mild flavor perfectly complement the buttery curry sauce.
- Naan or Roti - Soft, warm flatbreads are ideal for scooping up every bit of the flavorful sauce.
- Raita - A cool, tangy yogurt-based side that balances the spice and adds freshness.
- Mango Chutney - Offers a sweet contrast that enhances the savory depth of the curry.
How Long Does It Last?
Vegetarian Butter Chicken keeps well when stored properly, making it a great make-ahead meal. Once cooled, transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually deepen over time, making it even more delicious the next day.
Can You Freeze It?
If you’d like to store it longer, you can freeze it for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it gently on the stovetop or in the microwave, adding a splash of water or coconut milk to restore the sauce’s creamy consistency.
Want moreamazingIndian Instant Pot recipes?
Want More Ways To Enjoy Butter Chicken?
- Instant Pot Butter Chicken
- Butter Chicken FAQs
- Butter Chicken Pizza
If you love Indian Food but are trying to skip the meat, try this Vegetarian Butter Chicken Recipe . And if you love it as much as I do make sure you share it with your friends on Facebook or Pin to make again later.
Vegetarian Butter Chicken with Soy Curls | Instant Pot Recipe
Equipment
- Instant Pot
Ingredients
- ▢ 1 14.5 14.5 oz ( 425.24 g ) Canned Tomatoes
- ▢ 5-6 cloves ( 5 cloves ) Garlic
- ▢ 1-2 teaspoon ( 1 teaspoon ) Minced Ginger
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ ½ teaspoon ( 0.5 teaspoon ) Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Smoked Paprika
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1.5 cups ( 366 g ) Dry Soy Curls
- ▢ 1 cup ( 8.45 floz ) Water
To finish
- ▢ 4 ounces ( 113.4 g ) butter , cut into cubes (use coconut oil if dairy free)
- ▢ 4 ounces ( 113.4 g ) Heavy Cream , (use full-fat coconut milk if dairy free)
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ ¼-1/2 cup ( 4 g ) chopped cilantro
Instructions
Put in tomatoes, soy curls, water, and spices into the inner liner of your Instant Pot. Close the lid and set the pot to cook at high pressure for 6 minutes.
Allow it to release pressure naturally for 10 minutes, and then release remaining pressure.
Turn your Instant Pot on Sauté, and add the butter and cream (or substitutes) and allow them to melt while mixing. Use the back of your spoon to crush any large tomato pieces.
Mix in the remaining 1 teaspoon of garam masala and cilantro, and serve.
Soy curls do not have to be soaked beforehand if you’re using them in a pressure cooker. The high heat, steam, and time under pressure seem to rehydrate them just fine.
You can use Greek Yogurt in place of the heavy cream.
If you are vegan, you can use coconut milk, and coconut oil as replacements for the cream and butter.
If you don’t have soy curls readily available, use Paneer or Tofu. But I urge you to click on the link and get those soy curls, since I think you’ll find them to be quite versatile and useful.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This Instant Pot Keto Vegetarian Butter Chicken with Soy Curls has all of the flavors of the famous Two Sleevers Butter Chicken recipe–in a flavorful Vegetarian version. This Indian Vegetarian Recipe is an easy Instant Pot recipe perfect for a busy weeknight.
Why You’ll Love This Vegetarian Meal
How would you like to make an Indian , Keto , Vegetarian meal in your Instant Pot in less than 25 minutes? This recipe will fit the bill.
Many people have asked me to create a Vegetarian version of my butter chicken . I know you can simply add paneer later but why stop there?
What Makes Soy Curls SO Great?
Soy curls are a fantastic plant-based protein that make an excellent substitute for chicken in vegetarian and vegan recipes. Here’s what makes them so great:
- High in Protein . Soy curls are made from whole soybeans, providing a complete source of plant-based protein.
- Minimal Ingredients . Contain only one ingredient, non-GMO soybeans, making them clean and simple.
- Great Texture . When rehydrated, they have a chewy, meaty texture that closely mimics chicken.
- Flavor Absorption . They soak up sauces and seasonings beautifully, enhancing the overall taste of any dish.
What Do Soy Curls Taste Like
I find them to be a lot like tofu, in that they take on the taste of whatever you put them into.
They’re a little chewy–in a good way–so you can get your teeth into something yummy.
Ingredients You’ll Need
- 1 Canned Tomatoes - Form the tangy, rich base of the sauce, adding depth and color.
- 5–6 cloves Garlic - Provide aromatic flavor and balance the sweetness of the tomatoes.
- 1–2 teaspoons Minced Ginger - Adds warmth and a slight spice, complementing the garlic and enhancing the curry flavor.
- 1 teaspoon Turmeric - Gives a golden color and subtle earthy flavor to the sauce.
- ½ teaspoon Cayenne Pepper - Adds a gentle heat to the dish without overpowering it.
- 1 teaspoon Smoked Paprika - Contributes smokiness and depth, enhancing the “tandoori” style flavor.
- 1 teaspoon Salt - Balances the flavors and enhances all the spices in the sauce.
- 1 teaspoon Garam Masala - A traditional Indian spice blend that adds warmth and complexity.
- 1 teaspoon Ground Cumin - Provides a nutty, earthy undertone that deepens the sauce flavor.
- 1.5 cups Dry Soy Curls - Serve as the vegetarian protein substitute, absorbing the flavorful sauce like chicken would.
- 1 cup Water - Hydrates the soy curls and helps blend the sauce to the right consistency.
To Finish
- 4 ounces Butter (or Coconut Oil) - Adds richness and silkiness to the sauce.
- 4 ounces Heavy Cream (or Full-Fat Coconut Milk) - Makes the sauce creamy and smooth, giving it that signature buttery texture.
- 1 teaspoon Garam Masal - Stirred in at the end for a fresh burst of warm, aromatic flavor.
- ¼–½ cup Chopped Cilantro - Used as a garnish to add freshness and color before serving.
How To Make Vegetarian Butter Chicken
This recipe for Indian Vegetarian Butter Chicken is a little different from than my famous butter chicken as it will definitely not make extra sauce. You will also need to add some water, to hydrate the curls and to provide enough cooking liquid to come to pressure.
Additionally, there’s no good way to puré the sauce since you can’t take out the soy curls easily. But it works anyway.
- Add to the Pot. Pour everything into the Instant Pot.
- Pressure Cook. Cook at high pressure for 6 minutes, NPR for 10, release remaining pressure.
- Add finishing ingredients. Add cream and butter.
- Serve and enjoy! Serve with rice, cauliflower rice, naan, or cucumber shreds as I did
Tips and Tricks
Making Instant Pot Vegetarian Butter Chicken is easy and rewarding, but a few smart tips can help you take it from good to absolutely irresistible. Here are some helpful tricks to perfect your dish:
- Soy curls do not have to be soaked beforehand if you’re using them in a pressure cooker. The high heat, steam, and time under pressure seem to rehydrate them just fine.
- You can use Greek Yogurt in place of the heavy cream.
- If you are Vegan, you can use coconut milk, and coconut oil as replacements for the cream and butter.
- If you don’t have soy curls readily available, use Paneer or Tofu. But I urge you to click on the link and get those soy curls, since I think you’ll find them to be quite versatile and useful.
Variations
One of the best things about Instant Pot Vegetarian Butter Chicken is how easy it is to customize. Whether you want to change up the protein, spice level, or texture, here are a few delicious variations to try:
- Chickpea Version - Swap the soy curls for canned or cooked chickpeas for a hearty, high-fiber option.
- Tofu Butter “Chicken” - Use cubed firm tofu instead of soy curls. Press and pan-fry it first for extra texture before adding it to the sauce.
- Cauliflower Butter Curry - For a lighter, veggie-packed option, replace the soy curls with cauliflower florets.
What To Eat With Vegetarian Butter Chicken
Vegetarian Butter Chicken pairs beautifully with a variety of sides that soak up its rich, creamy sauce and balance its warm spices. Here are some delicious options to serve alongside it:
- Basmati Rice - The fluffy texture and mild flavor perfectly complement the buttery curry sauce.
- Naan or Roti - Soft, warm flatbreads are ideal for scooping up every bit of the flavorful sauce.
- Raita - A cool, tangy yogurt-based side that balances the spice and adds freshness.
- Mango Chutney - Offers a sweet contrast that enhances the savory depth of the curry.
How Long Does It Last?
Vegetarian Butter Chicken keeps well when stored properly, making it a great make-ahead meal. Once cooled, transfer it to an airtight container and refrigerate for up to 4 days. The flavors actually deepen over time, making it even more delicious the next day.
Can You Freeze It?
If you’d like to store it longer, you can freeze it for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it gently on the stovetop or in the microwave, adding a splash of water or coconut milk to restore the sauce’s creamy consistency.
Want moreamazingIndian Instant Pot recipes?
Want More Ways To Enjoy Butter Chicken?
- Instant Pot Butter Chicken
- Butter Chicken FAQs
- Butter Chicken Pizza
If you love Indian Food but are trying to skip the meat, try this Vegetarian Butter Chicken Recipe . And if you love it as much as I do make sure you share it with your friends on Facebook or Pin to make again later.
Vegetarian Butter Chicken with Soy Curls | Instant Pot Recipe
Equipment
- Instant Pot
Ingredients
- ▢ 1 14.5 14.5 oz ( 425.24 g ) Canned Tomatoes
- ▢ 5-6 cloves ( 5 cloves ) Garlic
- ▢ 1-2 teaspoon ( 1 teaspoon ) Minced Ginger
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ ½ teaspoon ( 0.5 teaspoon ) Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Smoked Paprika
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1.5 cups ( 366 g ) Dry Soy Curls
- ▢ 1 cup ( 8.45 floz ) Water
To finish
- ▢ 4 ounces ( 113.4 g ) butter , cut into cubes (use coconut oil if dairy free)
- ▢ 4 ounces ( 113.4 g ) Heavy Cream , (use full-fat coconut milk if dairy free)
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ ¼-1/2 cup ( 4 g ) chopped cilantro
Instructions
Put in tomatoes, soy curls, water, and spices into the inner liner of your Instant Pot. Close the lid and set the pot to cook at high pressure for 6 minutes.
Allow it to release pressure naturally for 10 minutes, and then release remaining pressure.
Turn your Instant Pot on Sauté, and add the butter and cream (or substitutes) and allow them to melt while mixing. Use the back of your spoon to crush any large tomato pieces.
Mix in the remaining 1 teaspoon of garam masala and cilantro, and serve.
Soy curls do not have to be soaked beforehand if you’re using them in a pressure cooker. The high heat, steam, and time under pressure seem to rehydrate them just fine.
You can use Greek Yogurt in place of the heavy cream.
If you are vegan, you can use coconut milk, and coconut oil as replacements for the cream and butter.
If you don’t have soy curls readily available, use Paneer or Tofu. But I urge you to click on the link and get those soy curls, since I think you’ll find them to be quite versatile and useful.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Vegetarian Butter Chicken with Soy Curls | Instant Pot Recipe
Ingredients
- 1 14.5 14.5 oz Canned Tomatoes
- 5-6 cloves Garlic
- 1-2 teaspoon Minced Ginger
- 1 teaspoon Turmeric
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 1.5 cups Dry Soy Curls
- 1 cup Water
To finish
- 4 ounces butter cut into cubes (use coconut oil if dairy free)
- 4 ounces Heavy Cream (use full-fat coconut milk if dairy free)
- 1 teaspoon Garam Masala
- ¼-1/2 cup chopped cilantro
Instructions
Put in tomatoes, soy curls, water, and spices into the inner liner of your Instant Pot. Close the lid and set the pot to cook at high pressure for 6 minutes.
Allow it to release pressure naturally for 10 minutes, and then release remaining pressure.
Turn your Instant Pot on Sauté, and add the butter and cream (or substitutes) and allow them to melt while mixing. Use the back of your spoon to crush any large tomato pieces.
Mix in the remaining 1 teaspoon of garam masala and cilantro, and serve.
Soy curls do not have to be soaked beforehand if you’re using them in a pressure cooker. The high heat, steam, and time under pressure seem to rehydrate them just fine.
You can use Greek Yogurt in place of the heavy cream.
If you are vegan, you can use coconut milk, and coconut oil as replacements for the cream and butter.
If you don’t have soy curls readily available, use Paneer or Tofu. But I urge you to click on the link and get those soy curls, since I think you’ll find them to be quite versatile and useful.
Vegetarian Butter Chicken with Soy Curls | Instant Pot Recipe https://twosleevers.com/vegetarian-butter-chicken/
This Instant Pot Kenyan Kunde is a nutritious black-eyed peas recipe with and peanuts that makes a yummy, filling vegan recipe in your pressure cooker. Start with dry beans and have dinner ready in under 30 minutes!
What Makes This Intant Pot Black Eyed Pea Recipe So Good?
- Fast. Done in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Authentic. Tastes just like the African cuisine you know and love.
- Delicious. Comfort food PLUS peanut butter? Yep, it doesn’t get any better than that.
- Nutritious and Filling. A full meal packed with fiber and protein.
- Vegetarian . The perfect meal for your next Meatless Monday.
What is Kenyan Kunde?
Kunde is the Swahili word for black eyed peas , but if you look for Kunde recipes, you will find ones with just beans and no greens at all. I do find these to be a better bet since it’s almost a full meal in one.
When you combine beans and peanut butter, it is absolutely delicious and very nutritious and filling.
This Kenyan Kunde recipe is made from dry, unsoaked beans. One of the great selling points about an Instant Pot or pressure cooker, is the ability to make beans without pre-soaking.
How To Make Black Eyed Peas With Peanut Butter
- Pour all ingredients EXCEPT peanut butter into the inner liner of your Instant Pot and stir well.
- Add peanut butter on the top and ensure that everything in the pot including the peanut butter is submerged in the liquid, but do not stir the peanut butter in. You’re doing this to keep it from sticking to the pot and burning.
- Cook on high pressure for 15 minutes. Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.
- Open the pot, stir to mix and serve.
Stovetop . Simmer beans in a pot of water on the stovetop for 30-45 minutes or until they are the desired texture. Drain water and serve or add to a recipe. Instant Pot. Cook black eyed peas with two cups of water under high pressure in your Instant Pot for 10 minutes. Allow pressure to release naturally. Drain water and serve or add to a recipe.
In my opinion, the Instant Pot is the best way to cook them. It is so fast and you can prep the rest of the recipe you plan on adding them to while they cook.
Soaking the beans decreases the cooking time. If you plan on cooking the beans on the stovetop, you may want to soak the beans in hot water for a few minutes before boiling. If you’re cooking the black eyed peas in your Instant Pot, you can skip this step.
Variations on This Kenyan Kunde Recipe
- Omit Swiss Chard and cook just the black-eyed peas Substitute
- Spinach for the Swiss chard
- Add 2-inch cubes of pumpkin or butternut squash instead of the swiss chard
- Add chopped cilantro and chopped green onions after cooking, and stir in well.
- Sprinkle 1 teaspoon curry powder.
OtherInstant Pot Recipes
- Instant Pot Black Eyed Peas - A delicious ham and bean recipe.
- Cowboy Caviar - A great appetizer or side dish .
- Vegetarian Indian Black Eyed Peas - Plan it for your next Meatless Monday.
- Butter Chicken - The recipe I’m most famous for.
- Chicken Korma - Everyone’s favorite Indian restaurant dish.
- Garlic Parmesan Spaghetti Squash - Made fast and easy in your Instant Pot .
Instant Pot Kenyan Kunde Black Eyed Peas
Ingredients
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 1 cup ( 242 g ) Canned Tomatoes
- ▢ 1 cup ( 172 g ) dry Black-eyed peas
- ▢ 2.5 cups ( 625 g ) Water
- ▢ 2 cups ( 72 g ) frozen Swiss Chard
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1/4-1/2 cup ( 64.5 g ) Creamy Peanut Butter , (depending on how much you love PB)
Instructions
- Pour all ingredients EXCEPT peanut butter into the inner liner of your Instant Pot and stir well.
- Add peanut butter on the top and ensure that everything in the pot including the peanut butter is submerged in the liquid, but do not stir the peanut butter in. You’re doing this to keep it from sticking to the pot and burning.
- Cook on high pressure for 15 minutes. Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.
- Open the pot, stir to mix and serve.
Watch The Video
- Omit Swiss Chard and cook just the black-eyed peas Substitute
- Spinach for the Swiss chard
- Add 2-inch cubes of pumpkin or butternut squash instead of the swiss chard
- Add chopped cilantro and chopped green onions after cooking, and stir in well.
- Add 1 teaspoon curry powder.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
