Vegan Curry Potato with Instant Pot

Tasty comforting and quick recipe for vegan potato curry in a pressure cooker or otherwise called instant pot.

Preparation: 10 Minutes
Cooking time: 40 Minutes
Quantity: 4 servings
305 calories per serving
 (3 votes, average: 5.00 out of 5)
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Ingredients :

• 1 chopped onion
• 2 garlic cloves, minced
• 4 red or white potatoes cut into cubes
• 2 tablespoons of curry
• 1 tablespoon oregano
• 1 teaspoon paprika
• 2 cups snow peas
• 2 cups of water
• 1 can light coconut milk
• 1 tablespoon of sugar
• 1 teaspoon chili flake
• 2 tablespoons cornstarch
• Salt and pepper

Steps :

1. Put the pressure cooker on the “stir-fry” function and when hot enough, add a little oil and fry the onion and garlic.
2. Add all other ingredients except snow peas and cornstarch and set the pressure cooker to manual high pressure for 20 minutes.
3. Let the pressure go away naturally after 20 minutes of cooking.
4. Press the keep warm function and remove the cover. Switch to the “jumped” function.
5. Mix the cornstarch with a little water to make it cream, add it to the mixture at the same time as the snow peas. Cook for 5 minutes.
6. Season with salt and pepper as needed.

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(3 votes, average: 5.00 out of 5)

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