Instant Pot Potato Curry with just 8 ingredients. It's mild, creamy, super tasty, quick, easy, healthy, and budget-friendly!
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FEATURED COMMENT
"Loved this recipe! I made it last night for my family and went in the kitchen to put our leftovers in a container. There weren't any leftovers! Haha. I thought the recipe was easy to make and hearty." - Janice ⭐️⭐️⭐️⭐️⭐️ More reviews →
This quick, easy, and budget-friendly Instant Pot Potato Curry is a spin-off of my reader favorite Easy Green Bean Potato Curry. It's simple, cheap, easy to make, and really tasty!
In this post:
My Instant Pot curry is not a traditional spice-heavy Indian curry. While we'd all love to be able to whip up a delicious tofu tikka masala from scratch after work it's just not going to happen for most of us and this curry is the perfect solution.
It's a simple Western-style curry with a very short ingredient list and is intended for quick and easy mid-week dinners. It's great for families with kids (or adults) who don't like a lot of spice, or anyone who just wants a really quick and easy vegan Instant Pot dinner.
Ingredient Notes
Only 8 ingredients (plus water and seasoning) are required:
- Onion & garlic - Our aromatics. They add lots of flavor and the onion adds texture too.
- Potatoes - These must be waxy potatoes or in-betweenies like Yukon Gold. This is because they will keep their shape while cooking in an Instant Pot. Starchy potatoes such as russet or Idaho should be avoided as they will disintegrate while cooking.
- Green beans - Fresh or frozen. No green beans? Frozen peas work great too!
- Curry powder - Curry powder is a blend of spices and an efficient and budget-friendly way to add a lot of spice and flavor. It's the only spice you need for this recipe. Any brand is fine but obviously the better the curry powder the better your curry will be.
- Coconut milk - From a can. Full-fat coconut milk will give you the best creamy texture and flavor but you can use light coconut milk if you prefer.
- Cornstarch or arrowroot - Either will do. It's to thicken the sauce and make it creamier.
- Salt & pepper - Our seasonings. Be very generous. The correct seasoning can make the difference between a good curry and an ok curry. Potatoes suck up and absorb a lot of salt so you need a little more than you usually would.
- Sugar - Just a touch. It's used as a seasoning and makes a HUGE difference to the flavor balance
No Instant Pot?
If you don't have an Instant Pot make the stove-top version of this curry recipe instead.
Variations
Curry is really versatile in terms of what you can add. Here are some ideas:
- Add-ins – Tofu or a can of chickpeas are great additions for a hefty dose of plant protein and most veggies will work too. I love cauliflower in curries! I recommend reducing the amount of potatoes a little when adding any extras so you don't end up with too many solids for the amount of sauce. And add them at an appropriate stage in the cooking process so they cook thoroughly but don't overcook.
- Make it spicy - This is not a spicy curry. To add heat you can either use hot curry powder, a small fresh chili when sauteing the onions and garlic, a few pinches of dried red chili pepper flakes, or some hot cayenne pepper.
- Make it nutty or tomatoey – Add a few tablespoons of natural peanut butter or tomato paste to the sauce to make it richer.
- Add more spices - Add your favorite curry spices like cumin, turmeric, garam masala, fenugreek, etc, in addition, or instead of the curry powder. Be sure to add them when sauteing the onions and garlic so they can bloom.
Serving Suggestions
Instant Pot Potato Curry is hearty enough to serve as it is with a naan or no yeast flatbread for mopping up that delicious sauce.
I love it with rice, quinoa, or couscous to stretch it further and my coconut basmati rice or coconut lime rice are great accompaniments if you want to fancy the meal up. I really like some mango chutney on the side too.
Storing Leftovers
Store leftover curry in the fridge for up to 5 days. I don't recommend freezing this curry because potatoes can become grainy and mealy once defrosted.
Reheat gently in a pan on the stovetop or in a microwave. Add a little water or coconut milk to thin the sauce as needed.
More Instant Pot Recipes
Recipe
Instant Pot Potato Curry
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 tablespoon olive oil , or a little water for oil-free
- 1 medium yellow onion , thinly sliced
- 4 large cloves garlic , minced
- 3 tablespoons curry powder , or curry paste
- 2 cups (480 ml) water
- 2lb (900g /or about 6 cups) chopped potatoes , such as Yukon Gold, red potatoes, baby potatoes, or fingerlings. Half baby potatoes & cut bigger potatoes into chunky bite-sized pieces.
- 1 x 13.5oz (400 ml) can coconut milk , full fat for the best flavor/creaminess
- 1 tablespoon sugar
- 2 teaspoons fine sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons cornstarch , or arrowroot
- 2 heaping cups (400 grams) green beans , fresh or frozen (no need to defrost).
RECOMMENDED EQUIPMENT
INSTRUCTIONS
This recipe was developed using a 6-quart Instant Pot. 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 the oil and cook the onions for about 5 minutes until translucent and just starting to color on the edges.
- Add the garlic and curry powder cook for one minute longer then press the KEEP WARM/CANCEL button.
- Add the water and scrape the bottom of the pan really well with a metal spoon to remove any stuck on residue then add everything else to the Instant Pot except the green beans and cornstarch/arrowroot.
- 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 the green beans and cook for about 5 minutes until they are tender and the gravy has thickened. Serve immediately.
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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
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.
Sam says
Really good. Made it for dinner last night. 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!
Loralie says
Invested in an Instant Pot not too long and so far very pleased! This was perfect to practice with!
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!
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!