Vegan Instant Pot Potato Curry! Super quick, easy, nutritious, delicious and no fancy spices needed, plus it’s really budget friendly!
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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!
DID YOU MAKE THIS RECIPE?
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan
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
Nutrition
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.
Sheila Hoffman says
I may’ve waited too long to ask. I’m fixing this for our community dinner tomorrow night (20 people). I’m planning to add tofu and peas in addition to the potatoes and green beans. I’m wondering if you have any idea if I should cut back on the potatoes and green beans to make room and if you foresee any issues adding the tofu? I wasn’t sure how much tofu to add. I’m using two InstaPots and fixing for 10 in each. Then I’m making basmati rice as a go-with as well as naan. Any last minute input greatly appreciated. Thanks.
A Virtual Vegan says
How awesome that you are doing this for your community! I think tofu would be a great addition. It’s a pretty saucy curry so I don’t think you would need to cut back on anything to make room and because of everything else in it, you probably won’t need to allow much tofu for each person. Maybe only 1 block diced in each Instant Pot? At the most 2 if you want to be generous. I wouldn’t add the tofu at the beginning of cooking because it will end up overcooked or dissolve completely. I’d be tempted to add it when you add the green beans at the end so it just has enough time to heat through. I personally am not keen on tofu added as it is to curry. I prefer to crisp it up a bit first so it gets a bit of colour on it. You could maybe press it first to get the moisture out of it, then sauté it, maybe with some curry spices or a little curry paste if you have it, until it’s nice and golden, then set it aside and add it again at the end with the green beans.
It’s a pretty filling curry so with naans too, you wont need a massive amount of rice.
Have fun and good luck!
Sheila Hoffman says
Thanks so much. I’ll report back. I really appreciate the quick and helpful response.
Sheila Hoffman says
It went very well. Everyone liked it. I made 2 pots for 10 each and could’ve done with just one pot (12 adults plus kids). But by having 2 pots one was very spicy and one was intentionally bland. Adding the tofu and peas and serving over rice worked great. Thanks so much….easy to make and a crowd-pleaser.
A Virtual Vegan says
I’m so pleased it went well. It actually tastes better when it’s reheated so hopefully you can make good use of the leftovers!
Rachel says
Just like Jacqui, this was my first time using my new instant pot. I was a little confused about how to wait for the natural release, but I figured it out. I used red potatoes and they were perfect. I also added much more garlic, about a teaspoon of turmeric, I used veggie broth instead of water, and I stirred in a handful of spinach when it was all done. It needed salt but aside from that, the flavors were wonderful. I might reduce the sugar a bit, because the coconut milk was sweet enough, but really it was good as it is. We had it with basmati rice and loved it. Also the flavors continued to develop so the leftovers were spectacular the next day! I think it would be good with big pieces of mushrooms added, too. Thanks for a great recipe that my family loved!
(Posting a second time because I forgot to give it stars the first time!)
A Virtual Vegan says
So glad you enjoyed it Jacqui and thank you for coming back to leave feedback. Before you know it you will be using your IP like a pro. I wouldn’t be without mine!
Jacqui 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.
lisa says
potatoes complete did not stay together and it was just potato curry soup. what went wrong
Marguerite says
I am trying this curry recipe tomorrow; It sounds delicious! I have had my Instant Pot for a few weeks now and I wonder how I ever managed without it. I look forward to your recipes coming in my mail box!
Marguerite
A Virtual Vegan says
Thank you Marguerite. That’s so nice to hear. I too don’t know how I managed pre-Instant Pot. It’s such a great appliance. I’m working on a new Instant Pot recipe as we speak too so you can look forward to seeing that in your mailbox eventually…It’s not going as planned at the moment!
Allison says
I also found this recipe to be very bland and lacking salt, however my children ate it happily. I would omit the cornstarch as I prefer more runny, Thai restaurant style sauce. It was improved with soy sauce and fish sauce. I may exchange the water for veggie broth, and decrease the sugar to 2 tsps.
Mike Perry says
I’m suprised that people are saying this is bland. I don’t think so at all. Our family really enjoyed it. Thanks Mel.
A Virtual Vegan says
Thank you Mike. I’m glad you and your family enjoyed it!
Alex says
The spiciness was perfect but other than that I found it completely bland. Something was missing… but I’m not sure what. I debated adding some tomato paste to it.
My boyfriend put sauce on his to give it some sweetness.
Other than that the recipe is easy to follow and I will try again with some adjustments.
Thanks for sharing!
Anya says
Great looking recipe. I am new to the instant pot world and I have a question about doubling this recipe. I have an 8-quart pot, so I think it would fit. But I am not sure about what to do about seasoning and cooking time. Thank you.
A Virtual Vegan says
If you double the recipe, double the curry powder and chili flakes (if using) then add salt and pepper to taste once it’s all cooked. Everyone likes different amounts so it’s the best way to get it how you like it. I think you should be able to double it easily in the 8 quart. When you increase the size of the recipe the cooking time shouldn’t need changing. Your IP will just take a little longer to come up to pressure. Hope that helps and have fun with your new IP!
Michelle says
Looks awesome! Do you think this would work with carrots as well or in place of the green beans? Probably put the carrots in at the same time as the potatoes? Thanks!!
A Virtual Vegan says
Yes carrots would be fine. I would leave them in fairly large chunks and at them in the beginning with the potatoes. Enjoy!
Lynda Birch says
Made this curry for supper tonight and added some canned chickpeas at the same time as the green beans. It was so yummy. Looking forward to eating the leftovers for lunch tomorrow.
I was curious about the slow cooker taste thing and was wondering if you have used your IP as a slow cooker. I was thinking since the heating element in the IP is on the bottom only instead of the sides like some slow cookers and the pot is stainless, would it make a difference for you?
A Virtual Vegan says
So glad you enjoyed it Lynda! It tastes even better as leftovers too.
As for using my IP as a slow cooker, I haven’t even tried that function because I find it easier to pressure cook everything now. I work from home now too which means I don’t need to rely on a slow cooker like I used to when I was out all day. I wonder with slow cookers whether it’s something to do with the ceramic pot. Apparently they are made with lead in the glaze. Whether that has something to do with the odd taste I don’t know? I am pretty sensitive to funny tastes and smells though.
Sam says
Made it for dinner last night and the whole family loved it. So easy too. Thank you!
A Virtual Vegan says
So glad you enjoyed it Sam!
Rachel says
Meh… it came out kind of bland. I’ve made many a dish in my instant pot and many a stove top curry but this was my first instant pot curry and it just didn’t impress me. Since it was so bland I ended up topping it with some habanero nuts and extra firm tofu for protein and it turned out okay. Don’t think I would make this particular curry again though…
Jane says
I finally broke down and bought the 3 quart.. have the 6 qt..insta pot. I use it most days.
Love, love, love this curry.
Thanks for the recipe
A Virtual Vegan says
You’re welcome! If I had more storage space I think I’d get a second one too. Lucky you!
Alexander Wolf says
Thank you for this recipe! I just made it and the results were delicious. Actually, it was the first meal I have ever made from scratch (unless making popcorn counts). First time using my new Instant Pot as well.
Thank you for inspiring me to try something new.
A Virtual Vegan says
Yay! So glad you enjoyed it! And wow, I’m honoured you picked my recipe for your first from scratch meal. Look out for a new Instant Pot recipe coming tomorrow!
A Virtual Vegan says
It sounds like you have a problem with your Instant Pot and that it didn’t seal properly. There are lots of reasons why this might happen but it’s definitely nothing to do with the recipe. Check your sealing ring is properly seated first. If it’s not a fairly new Instant Pot there is a chance it could need replacing. They only last about 12 months. If you used the Instant Pot for something else before the curry there is a chance the sealing ring was still in it’s expanded state so did not seal properly. There could be some debris stuck in your sealing ring somewhere. Check the float valve and the anti block shield are both clean and unblocked. If there is debris in either of those it will stop the pot sealing. I clean mine with a toothbrush. Also check the power cord was really firmly in place. If it’s loose it will stop the pot coming to pressure properly.
Elizabeth says
Thanks! Ill make sure to check all those next time!
Loralie Freeman says
Invested in an Instant Pot not too long and so far very pleased! I’m also on the look-out for new recipes and this one looks amazing. Has anyone attempted substituting Sweet potato for potato? Also, we’re currently under a snowfall warning so don’t really want to go far for Arrowroot – would Tapioca starch be an okay substitute?
A Virtual Vegan says
I haven’t personally tried using sweet potato in this recipe but it would definitely work well. They tend to cook a little quicker than regular potatoes though so you might need to adjust the time slightly though. I have no experience of using tapioca starch as a thickener in recipes like this. I think it would probably be ok but am not 100% sure. Regular flour would work if you have some of that. Just be sure to stir it up well before adding the liquid as it tends to go lumpy easily.
Amanda Young says
Is this on high pressure or low pressure? Also, if I can’t find curry powder, is curry paste ok to use? Thanks for the recipe!
A Virtual Vegan says
It’s high pressure. And yes curry paste will be absolutely fine. Hope you enjoy it!
Pat says
Have you tried cooking the rice in the Instant Pot at the same time? Put a trivet on top of main meal. Put the rice and appropriate amount of water in a round metal bowl – I use my rice cooker insert. Use a foil sling to lower and later take out the bowl. Pressure cook as normal. If the pressure cooking is 10 minutes or more then the rice is fully cooked when your meal is ready. If you are using a recipe that is, say, 3 minutes, then when it is finished if the rice isn’t done just take out the bowl anyway and cover it with foil for five minutes or so. I do this all the time. Learned from blogs like The Old Gal. Good luck!
A Virtual Vegan says
That’s a great idea and would work if the main meal doesn’t take up too much volume. My Instant Pot tends to be pretty full each time though. What kind of trivet do you use out of interest? How do you get one with long enough legs on to stand over whatever is underneath? I am seriously considering buying a 2nd Instant Pot anyway though because it would be so handy!
Lee Ann Roberts says
Amazon sells trivets with longer legs.
Thanks for the recipe. It looks delicious!
Agness of Run Agness Run says
Wow! This dish seems truly mouth-watering, Mel! Can’t wait to try it. Do you use red or yellow onion?
A Virtual Vegan says
White onion, the one with browny, yellow skin. Hope you enjoy it! Let me now what you think?!
Jasmine says
If the recipe says one pot, I am already sold! Pressure cooking has saved me so much time and clean up, it’s amazing that it has a saute setting, too!
A Virtual Vegan says
Thank you! I love the saute function. It saves an extra pan to wash up!
Anjali @ Vegetarian Gastronomy says
Potato curry is one of my favorite go-to meals for my family! I’ll have to try your version!
Amy Katz from Veggies Save The Day says
I love cooking in the Instant Pot! I use mine several times a week. I’ll add this recipe to my rotation for sure!
A Virtual Vegan says
Hope you enjoy it Amy!
Linda from Veganosity says
OMG! YES!!! I thought I was the only one who tasted something weird when I used my slow cooker. Now I know I’m not crazy. Thank you! I’ve never been a fan of slow cookers. Aside from the taste that it gives my food, I truly enjoy cooking, so it didn’t make sense for me. So many people are raving over the instant pot, maybe I should invest and give it a try. Regardless, this curry looks amazing!
A Virtual Vegan says
Thank you Linda. The slow cooker taste thing is so weird! Everything gets the same kind of tang. I have no idea why! You totally should invest in an Instant Pot. You would love it. Just for cooking dried beans it’s worth it, forgetting all the other stuff you can do.