Vegan Instant Pot Potato Curry! Super quick, easy, nutritious, delicious and no fancy spices needed, plus it’s really budget friendly!
I treated myself to an Instant Pot (<<affiliate link) a few months ago and it has totally revolutionized meal times. I use it every single day for one thing or another and can’t imagine life without it now.
(This is not a sponsored post by the way – I just really ❤️ my Instant Pot and know a lot of you have one too!)
Today’s Vegan Instant Pot Potato Curry is an adapted version of my very popular, Super Simple Green Bean Potato Curry.
This curry works brilliantly in the Instant Pot with a couple of very minor changes and I’ve made those changes here in this revised Instant Pot recipe version.
If you don’t have an Instant Pot or other electric pressure cooker, don’t worry because you can still make this recipe. Just follow the stove-top instructions here instead.
This Vegan Instant Pot Curry really is quick, easy and budget friendly. It has only 8 ingredients (plus water, salt & pepper) and although the original version is pretty easy too, the Instant Pot version is even easier!
This is cooking for lazy people who like their food!
A lot of people are a little daunted at the thought of making curries. Lots of spices are usually involved and they often take a little bit of time.
If you aren’t familiar with mixing and matching spices, aren’t confident in trying, or you don’t like a lot of spices or just can’t be bothered to spend ages cooking, then this is the curry for you!
It’s so quick and easy.
Cook it up and serve it with rice, naan bread and if you are feeling extravagant, some mango chutney.
You’ll have an amazing, tasty dinner in no time at all!
The only downside to cooking the curry in an Instant Pot is that you then can’t cook the rice in it. These little electric pressure cooker miracles cook rice absolutely perfectly. I hear that some people are so obsessed with them that they have two. Me, I have such limited counter space so this isn’t an option. I just have to settle for the fact that I have to cook my rice the old fashioned way in a pan!
This Vegan Instant Pot Potato Curry is pretty flexible. If you don’t have green beans, frozen peas make a great alternative and feel free to throw in any other veggies you have lurking about.
I can’t stress enough how happy I am to be back in comfort food season and this Instant Pot Curry ticks all the cozy food boxes.
As nice as it is to have a pot of something delicious bubbling on the stove, it’s also pretty nice to throw it all in an Instant Pot, walk away and put your feet up. No babysitting it or having to stir it, and unlike with slow cookers, the food doesn’t come out with a distinctive taste.
Is it just me that thinks that about slow cooker food? There is always a slow cooker-y taste. Like a slight bitter tang. I can’t put my finger on it. I am so glad my slow cooker insert cracked and gave me the chance to upgrade. Expect to see more vegan Instant Pot recipes soon!
Reason To Love My Vegan Instant Pot Potato Curry:
- It’s super easy
- It’s really quick and easy
- It’s healthy and pretty low in calories too
- You don’t need to stock up on fancy schmancy spices to make it
- It reheats really well
- Save the pennies..it’s super budget friendly!
For more Vegan Instant Pot recipes, check out these great options:
- Vegan Instant Pot Portobello Pot Roast
- Instant Pot Lentil Dal
- Teriyaki Instant Pot Rice
- Instant Pot Tomato Soup
- Healthy Chocolate Instant Pot Steel Cut Oats
- Seasoned Pressure Cooker Black Beans
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Vegan Instant Pot Potato Curry
Ingredients
- 1 medium yellow onion , chopped - I like to cut mine in half moons slices but if you prefer you can chop it finely
- 4 large cloves of garlic , chopped finely
- 900g / about 5 heaping cups baby potatoes , regular potatoes are ok too but the waxier varieties are best because they remain firmer. Floury potatoes might fall apart a bit. Cut any larger ones into chunky bite sized pieces. No need to peel them unless you prefer to.
- 2 tablespoons curry powder or curry paste , be sure to use a good flavorful brand
- 500mls / around 2 cups water
- 400g / 2 heaping cups fresh green beans , chopped into bite sized pieces. You can also use frozen beans, no need to defrost first. Frozen peas also work well as a sub.
- 1 400ml can coconut milk , full fat or light
- 1 tablespoon sugar (optional but recommended)
- Salt & pepper to taste
- 1 teaspoon chili pepper flakes or a small fresh chili chopped (optional but recommended)
- 3 tablespoons arrowroot powder , or corn starch
Instructions
INSTANT POT INSTRUCTIONS (My Instant Pot is a 6 quart. If yours is a different size you will need to scale the recipe up or down accordingly).
- Set your instant pot to saute. Once hot, add a few drops of water and cook the onions until translucent, then add the garlic and cook for one minute longer. Press the KEEP WARM/CANCEL button.(This sautéing step adds a little more flavour but you can skip it if you are short on time.)
- Add everything else to the Instant Pot except the green beans and arrowroot/cornstarch.
- Set the Instant Pot to 20 minutes on MANUAL high pressure and allow the pressure to release naturally after this time.
- Press KEEP WARM/CANCEL, remove the lid and press SAUTE. Put the arrowroot/cornstarch into a small bowl or cup and mix into it a few tablespoons of water to make a thickish but pourable slurry. Pour it into the Instant Pot stirring as you go.
- Add salt and pepper to taste then add the green beans and cook for about 5 minutes until they are tender and the gravy has thickened.
- Serve immediately.
STOVE TOP INSTRUCTIONS
- See here
Notes
Estimated nutrition per serving:
Long time vegan, creator of A Virtual Vegan & author of the book 
Maureen says
Delicious!! This was my first recipe with my new Instant Pot, and my husband and I really enjoyed it!!
Melanie McDonald says
I’m glad you enjoyed it. Enjoy your new Instant Pot! I can highly recommend this IP recipe too. It’s my favourite! https://avirtualvegan.com/vegan-instant-pot-portobello-pot-roast/
Taylor Cole says
About to try your recipe! I just wanted to give you a tip though about having the issue of wanting to cook rice in the pot but can’t! If I’m doing something with rice and then steaming things after or making curry or Bolognese, I cook my rice first in the pressure cooker, pop into a microwaveable container, and then just microwave it as I’m dishing up when the rest of my food is cooked! Means it’s hot and ready to go all cooked, saves dishes!
Melanie McDonald says
Great tip. Thanks!
Lottie says
We tried this recipe tonight and it just felt so bland. Not quite sure exactly what it was that was missing but it was lacking in flavour and just needed a wider variety of spices I think.
Nicole says
I agree. This was the first thing I made in my instant pot. I was so excited as I LOVE curry. Followed the recipe but it was just bland. Not a lot of spice or flavor I’m general. I’ll probably try to make it again and see if I can fix it.
Joyce says
OMG! This was so good! Was just looking for a green bean and potato recipe for my instant pot and found this recipe. Thank you for sharing. I did adjust the seasoning. I added a tablespoon of fish sauce and tablespoon of coconut aminos. Going to make this again!
Gypsygirl1962 says
Was very good and easy to make. My boyfriend who doesn’t care for Indian food or green beans liked it too
A Virtual Vegan says
That’s great. I’m so pleased you both enjoyed it!
Alexa says
I just got anew instant pot and this is the first recipe I have tried. We loved it. Easy to follow and it made a really delicous curry.
Mark Singer says
I’m using this recipe as the basis for tonight’s curry. My changes are to use “vegan protein broth” (essentially a packaged soymilk/lentil/vegetable cooking stock) instead of the water and coconut milk, to add carrots and eliminate the green beans at the end, and to add about 14 oz. of tempeh cut into bite-sized pieces half-way through sautéing the onion, potatoes, and carrots. I also sautéd those ingredients in about 1 1/2 tbsp. of 50/50 mustard oil/vegetable oil–more fat, but water alone was not going to work with that much in the pot.
I used russet potatoes because I want them to break up and thicken the sauce, which is a good trick if you’re not wanting to use flour/oil or cornstarch as thickeners. I also cheated and used commercially prepared Madras curry paste because it was hanging around in the refrigerator. The results will likely be spicier, but the great thing about curries is that they’re infinitely variable once you have the proportions and techniques down, which this recipe certainly provides. Thanks for posting it.