I made this in my instant pot last week! It’s super quick (pressure-cook time is 3 minutes) and requires minimal cleanup. The recipe makes a lot but you can half it if you only want 3-4 servings, or you can save the rest as meal prep.
Instant Pot Potato Pea Curry (Vegan, Gluten-Free)
Spicy, comforting potato pea curry that’s delicious with naan or rice.
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Using SAUTE mode on the instant pot, heat oil and toast cumin seeds for one minute. Next, add in the ginger and garlic, chilies, and the chopped onions, sautéing until fragrant and translucent, about 2 minutes.
Add in the rest of the spices, the chopped tomatoes with their liquid, and cook for another 2 minutes. Stir in the chopped potatoes, frozen peas, and water, and close lid.
Put valve to sealing position, press cancel, and set to manual (HIGH) for 3 minutes. When the time is up, do a quick release.
Wait until lid unseals, then carefully open and taste, adding in salt at this point. Top with chopped cilantro and a few tablespoon of coconut cream (optional). Serve hot.
- If you don't have an Instant Pot, follow instructions as written but saute in a large saucepan over medium heat, and then bring to a boil and simmer until vegetables are tender.
Fabian says
Looks great but the amount of potatoes are not mentioned in the ingredients list? Could this be added? Thanks a lot!