Creamy, flavorful, and ready fast, this vegan Instant Pot potato curry is a quick and comforting plant-based meal.
A comforting, flavorful, and easy one-pot curry made with tender potatoes and aromatic spices—perfect for busy weeknights.
⏱ Time
Prep: 10 minutes | Cook: 15 minutes | Serves: 3–4
🧺 Ingredients
- 3 medium potatoes, peeled and cubed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp chili powder (adjust to taste)
- 1 cup coconut milk or water
- ½ cup canned tomatoes (optional)
- Salt to taste
- Fresh cilantro for garnish
👩🍳 Instructions
1️⃣ Sauté Aromatics
- Turn Instant Pot to Sauté mode.
- Heat oil and add cumin seeds.
- Once they crackle, add onion, garlic, and ginger. Sauté until fragrant.
2️⃣ Add Spices & Potatoes
- Stir in curry powder, turmeric, chili powder, and salt.
- Add potatoes and mix well to coat with spices.
3️⃣ Pressure Cook
- Add coconut milk (or water) and tomatoes if using.
- Close lid, set valve to Sealing, and cook on Pressure Cook (High) for 6 minutes.
4️⃣ Release & Serve
- Do a quick pressure release.
- Garnish with fresh cilantro and serve hot with rice or roti.
🌿 Benefits of Vegan Instant Pot Potato Curry
Firstly, potatoes are rich in fiber, potassium, and vitamin C, supporting digestion and heart health.
Secondly, this curry is 100% plant-based, making it naturally dairy-free, cholesterol-free, and suitable for vegan diets.
Moreover, cooking in an Instant Pot preserves nutrients while significantly reducing cooking time, making it ideal for busy lifestyles.
In addition, spices like turmeric and ginger have anti-inflammatory and antioxidant properties, promoting overall wellness.
Furthermore, coconut milk adds healthy fats that improve satiety and flavor, helping you feel full and satisfied.
As a result, this dish offers a perfect balance of comfort, nutrition, and convenience.
Finally, it’s budget-friendly, customizable, and great for meal prep or family dinners.
