Vegan Instant Pot Potato Curry

1. Sauté the Aromatics:
Turn the Instant Pot to the sauté setting and heat the coconut oil.
Add the onion and sauté for 3–4 minutes until softened.
Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Add the Spices and Tomatoes:
Stir in the curry powder, turmeric, cumin, coriander, and chili powder. Toast the spices for 30 seconds to release their aroma.
Add the diced tomatoes and cook for 2–3 minutes until they start to break down.
3. Add the Potatoes and Liquid:
Add the cubed potatoes, coconut milk, and vegetable broth. Stir well to combine.
Season with salt and pepper.
4. Pressure Cook:
Close the lid of the Instant Pot and set the valve to sealing.
Pressure cook on high for 5 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
5. Add Vegetables (Optional):
If using frozen peas or green beans, stir them into the curry after releasing the pressure.
Set the Instant Pot to sauté mode and cook for 2–3 minutes until the vegetables are heated through.
6. Serve:
Taste and adjust seasoning with more salt, pepper, or a squeeze of lime juice.
Garnish with fresh cilantro and serve over steamed rice, quinoa, or with naan bread.
Tips for Success:
Customization: Add other vegetables like carrots, cauliflower, or spinach for extra nutrition.
Creamier Curry: Use full-fat coconut milk for a richer texture.
Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
This vegan Instant Pot potato curry is quick, easy, and perfect for a weeknight dinner or meal prep. Enjoy the warm, spicy flavors in every bite! 🌱🍛✨