Sauté the vegetables:
Set your Instant Pot to « Sauté » mode and heat the coconut oil. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Add the spices:
Stir in the curry powder, turmeric, cumin, cinnamon, and chili powder (if using). Sauté for 1-2 minutes to allow the spices to bloom and become aromatic.
Add the potatoes and liquids:
Add the cubed potatoes to the Instant Pot, followed by the diced tomatoes (with juices), coconut milk, and vegetable broth. Stir everything together and season with salt and pepper to taste.
Pressure cook the curry:
Close the Instant Pot lid, set the valve to « Sealing, » and set the Instant Pot to « Manual » or « Pressure Cook » on high for 8 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 5-10 minutes, then carefully do a quick release for any remaining pressure.
Add the peas and adjust seasoning:
Once the curry is done cooking and the pressure is released, open the lid and stir in the frozen peas. Let the residual heat warm them through. Taste and adjust seasoning with more salt or spices if desired.
Serve:
Serve the potato curry over a bed of cooked rice or with warm naan bread. Garnish with freshly chopped cilantro for added freshness and flavor.
