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.
Servings Prep Time
6people 5minutes
Cook Time
25minutes
Servings Prep Time
6people 5minutes
Cook Time
25minutes
Ingredients
  • 1tbsp olive oil
  • 1 small yellow onionpeeled and diced
  • 3lbs small red potatoesquartered
  • 2tbsp curry paste
  • 1tsp red chile flakes
  • 1tsp garlic salt
  • 1tsp ground black pepper
  • 2cups vegetable broth
  • 2tbsp cornstarch
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