Curried Red Potatoes


  • 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
  • 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.
Previous Next