Curried Red Potatoes

By: Michelle Fagone

Curried Red Potatoes
cuisine icon Cuisine
Modern
cuisine icon Course
Appetizer, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PER SERVING:
CALORIES: 204
FAT: 3g
PROTEIN: 5g
SODIUM: 771mg
FIBER: 4g
CARBOHYDRATES: 42g
NET CARBS: 38g
SUGAR: 4g"]
cuisine icon Keywords
15-30 min, 6 people, appetizer, contributed, cook 25 min, cornstarch, curry paste, easy, garlic salt, ground black pepper, instant pot recipe, modern, olive oil, prep 5 min, pressure cook, pressure cooker recipes, red chile flakes, small red potatoes, small yellow onion, snack, vegetable broth

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
6 people
Ingredients
  • 1 tbsp olive oil
  • 1 small yellow onion
  • 3 lbs small red potatoes
  • 2 tbsp curry paste
  • 1 tsp red chile flakes
  • 1 tsp garlic salt
  • 1 tsp ground black pepper
  • 2 cups vegetable broth
  • 2 tbsp cornstarch
Instructions
  • Press the Sauté button on the Instant Pot and heat oil. Add onion. Stir-fry 3–5 minutes until onions are translucent.
  • Add potatoes, curry paste, red chile flakes, garlic salt, pepper, and broth to pot and stir to combine. Press the Cancel button. Lock lid.
  • Press the Manual or Pressure Cook button and adjust time to 15 minutes. When timer beeps, let pressure release naturally until float valve drops. Unlock lid.
  • Ladle a spoonful of liquid from pot into a small bowl. Whisk in cornstarch until smooth. Add this slurry back to pot and let sit 5 minutes until sauce thickens.
  • Ladle potatoes and sauce into bowls. Serve warm.
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