📌 1. Set the Instant Pot to « Sauté » mode and heat olive oil.
📌 2. Add cumin seeds and let them sizzle for 30 seconds.
📌 3. Add onions and sauté until soft (about 2 minutes).
📌 4. Stir in garlic, ginger, and diced tomatoes. Cook for another 2 minutes.
💡 Tomatoes break down and create a rich base—don’t skip this step!
Step 2: Add Spices & Potatoes
📌 1. Stir in turmeric, garam masala, coriander, paprika, and chili powder.
📌 2. Mix well, letting the spices coat the onions and tomatoes.
📌 3. Add cubed potatoes, cauliflower, and chickpeas. Stir to coat.
💡 Sautéing the spices first enhances their depth and flavor!
Step 3: Pressure Cook
📌 1. Pour in vegetable broth and coconut milk. Stir well.
📌 2. Close the Instant Pot lid and set the valve to « Sealing. »
📌 3. Select « Pressure Cook » (Manual Mode) on High Pressure for 5 minutes.
📌 4. Once done, do a quick release by turning the valve to « Venting. »
💡 If you like softer potatoes, let it sit for 5 extra minutes before releasing pressure.
Step 4: Finish & Serve
📌 1. Stir in lemon juice for brightness and adjust salt to taste.
📌 2. Garnish with fresh cilantro.
📌 3. Serve hot with rice or naan.
💡 For a thicker curry, mash some potatoes before serving!
Why You’ll Love This Instant Pot Potato Curry:
✔ Super Quick & Easy – Ready in under 30 minutes!
✔ One-Pot & Minimal Cleanup – Instant Pot does all the work!
✔ Rich, Creamy & Flavorful – A perfect balance of spices & coconut milk.
✔ Gluten-Free & Plant-Based – Naturally healthy & wholesome!
✔ Perfect for Meal Prep – Stays fresh in the fridge for up to 4 days!
Final Thoughts – A Comforting, Flavorful Curry in No Time! 🍛✨
💡 This Vegan Instant Pot Potato Curry is a must-try for anyone who loves bold, aromatic flavors and easy, comforting meals. It’s warm, creamy, and bursting with spice, making it a perfect go-to recipe for any night of the week.
