1 head cauliflower, broken into florets, about 1 pound
2 baking potatoes, peeled and cut into ½-inch pieces
1 red bell pepper, cut into ½-inch pieces
2 carrots, cut into ¼-inch pieces
1 package (12 ounces) frozen , thawed
Instructions
Combine salt, curry powder, cumin seeds, coriander, turmeric and ground red pepper in small bowl; mix well.
Press Sauté; heat oil in Instant Pot. Add onion; cook and stir 3 Minutes or until softened. Add garlic, ginger and spice mixture; cook and stir 1 Minute. Add tomato paste; cook and stir 30 Seconds. Stir in water, scraping up browned bits from bottom of pot. Add cauliflower, potatoes, bell pepper and carrots; stir to coat with sauce.
Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 2 Minutes.
When cooking is complete, use quick release.
Stir in peas; let stand 2 to 3 Minutes or until heated through.