This warming recipe has all the great taste of your favorite Butter Chicken but in the form of a cozy soup made right in your Instant Pot. Loaded with tender chicken, rice and potatoes, this Butter Chicken Soup is topped with crunchy chickpeas, greek yogurt and a spicy cilantro puree.
Set the instant pot to sauté mode. Melt 3 tablespoons of butter and then add the onion, and carrots. Cook for 4-5 minutes until vegetables begin to soften. Next, add potatoes, garlic, ginger, tomato paste, and dried spices. Stir to combine. Pour the stock over the seasoned vegetables, and then add the chicken and rice to the instant pot.
Put the lid on the instant pot, seal the steam valve, and set it to normal using the “manual” setting. Set the timer for 12 minutes and let cook. It will take about 10-15 minutes for the machine to reach pressure.
Meanwhile, roast the chickpeas. Preheat the oven to 425 degrees. Pat dry the chickpeas with a paper towel to remove any excess moisture. Then season with the spices and drizzle with olive oil. Arrange the chickpeas, in a single layer, on a parchment-lined baking sheet. Roast for 15 minutes, then remove from the oven. Gently toss and then return for an additional 15-20 minutes. Remove from the oven and let cool.
Next, in a food processor, blend the cilantro, basil, lime juice, jalapeno peppers, and olive oil together. Puree until smooth and then transfer to a small bowl for serving.
When the time has elapsed, let the pressure release naturally for 10 minutes, and then open the steam valve to finish releasing the pressure.
Remove the chicken from the instant pot and roughly shred it with two forks into large pieces. Return the chicken to the instant pot.
Set the instant pot back to sauté. Bring the soup to a simmer and then pour in the coconut milk and stir in the greek yogurt. Add 2 tablespoons of butter and stir in the peas. Let the soup simmer and thicken for 3-5 minutes.
When ready to serve, ladle the soup into bowls. Drizzle with a few tablespoons of cilantro puree and garnish with a handful of roasted curry chickpeas. Serve with naan for dipping and enjoy.
Soup Consistency: The consistency of this soup is on the thick side, like a cream soup. If you prefer a thinner soup, you may add additional stock to the recipe when you add the peas until the desired thickness is reached.Vegan Option: To make this soup vegan, swap the chicken breast for 1-2 heads of fresh, chopped cauliflower and opt for vegetable broth and your favorite vegan butter and yogurt. Reduce Instant Pot cooking time to 8 minutes.Store-bought Roasted Chickpeas: If you're short on time, you can skip making your own roasted chickpeas and opt for store-bought. My favorite for this soup is Saffron's Road Bombay Spice Crunchy Chickpeas.