Curried Red Potatoes
By :Michelle Fagone
instant pot recipes, pressure cooker, 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.
instant pot recipes, pressure cooker, curried red potatoes
Votes: 1
Rating: 4
Rate this recipe!
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Course Appetizer, Snack
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cornstarch, Curry Paste, Red Potatoes
Prep Time 5 minutes
Cook Time 25 minutes
Servings
6 people
Ingredients
  • 1 tbsp olive oil
  • 1 small yellow onion peeled and diced
  • 3 lbs small red potatoes quartered
  • 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
Course Appetizer, Snack
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cornstarch, Curry Paste, Red Potatoes
Prep Time 5 minutes
Cook Time 25 minutes
Servings
6 people
Ingredients
  • 1 tbsp olive oil
  • 1 small yellow onion peeled and diced
  • 3 lbs small red potatoes quartered
  • 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
instant pot recipes, pressure cooker, curried red potatoes
Votes: 1
Rating: 4
Rate this recipe!
Print Recipe
Instructions
  1. Press the Sauté button on the Instant Pot and heat oil. Add onion. Stir-fry 3–5 minutes until onions are translucent.
  2. Add potatoes, curry paste, red chile flakes, garlic salt, pepper, and broth to pot and stir to combine. Press the Cancel button. Lock lid.
  3. 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.
  4. 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.
  5. Ladle potatoes and sauce into bowls. Serve warm.
Recipe Notes

PER SERVING:
CALORIES: 204
FAT: 3g
PROTEIN: 5g
SODIUM: 771mg
FIBER: 4g
CARBOHYDRATES: 42g
NET CARBS: 38g
SUGAR: 4g

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