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.
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
Vegan Instant Pot Potato Curry! Super quick, easy, nutritious & delicious, plus it's really budget friendly!
- 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
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.
STOVE TOP INSTRUCTIONS
If you don't have an Instant Pot you can cook it on the stove top instead. See these instructions.
Cooking time includes the natural pressure release time but this can vary a bit each time so allow for it taking a few minutes more or less.
If you like bit of heat in your curry feel free to add some chili flakes or a fresh chopped chili when you add the other vegetables.
Leftovers reheat well and will keep in the fridge for up to 4 days.