Name: Instant Pot Potato Curry
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil (or a little water for oil-free); 1 medium yellow onion (thinly sliced into half moons); 4 large cloves garlic (minced); 3 tablespoons curry powder (or curry paste); 480 ml water; 900 g chopped potatoes (such as Yukon Gold, red potatoes, baby potatoes, or fingerlings. Half baby potatoes & cut bigger potatoes into chunky bite-sized pieces.); 400 ml can coconut milk (full fat for the best flavor/creaminess); 1 tablespoon sugar; 2 teaspoons fine sea salt; 0.5 teaspoon freshly ground black pepper; 3 tablespoons cornstarch (or arrowroot); 400 g green beans (fresh or frozen (no need to defrost).)

Instructions

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1

Set your Instant Pot to saute. Once hot, add the olive oil (1 tbsp) and cook the yellow onion (1 medium) for 5 minutes until translucent and just starting to color on the edges.
2

Add the cloves garlic (4 large) and curry powder (3 tbsp), cook for 1 minute. Press the KEEP WARM/CANCEL button.
3

Add the water (480 ml) and scrape the bottom of the pan really well with a metal spoon to remove any stuck-on residue. Then add the chopped potatoes (900 g), can coconut milk (400 ml), sugar (1 tbsp), fine sea salt (2 tsp), and freshly ground black pepper (0.5 tsp).
4

Set the Instant Pot to 20 minutes on MANUAL high pressure and allow the pressure to release naturally after this time. (Approx. 15 minutes)
5

Press KEEP WARM/CANCEL, remove the lid and press SAUTE. Put the cornstarch (3 tbsp) 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.
6

Add the green beans (400 g) and cook for about 5 minutes until they are tender and the gravy has thickened. Serve immediately.