Instant Pot Potato Curry with just 8 ingredients. It's mild, creamy, super tasty, quick, easy, healthy, and budget-friendly!
PREP TIME: 10 minutesminutes
COOK TIME: 30 minutesminutes
Natural pressure release 15 minutesminutes
TOTAL TIME: 55 minutesminutes
Servings: 6servings
Ingredients
1tablespoonolive oil, or a little water for oil-free
1mediumyellow onion , thinly sliced into half moons
4large clovesgarlic , minced
3tablespoonscurry powder , or curry paste
2 cups (480ml) 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 (400ml) cancoconut milk , full fat for the best flavor/creaminess
1tablespoonsugar
2teaspoonsfine sea salt
½teaspoonfreshly ground black pepper
3tablespoonscornstarch , or arrowroot
2 heaping cups (400grams)green beans , fresh or frozen (no need to defrost).
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.
NOTES
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.