Curried Red Potatoes

The Instant Pot® makes this dish quick to fix, and there is no need to take the extra time to peel the potatoes. The red potatoes add not only optics to the dish but also fiber, vitamins, and minerals.

Cuisine

Modern

Course

Appetizer, Snack

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

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 Time

5 min

Cook Time

25 min

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.