Instant Pot Indian Spiced Potato Curry

Name: Instant Pot Indian Spiced Potato Curry
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons (30 ml) neutral cooking oil (vegetable, canola, or light coconut); 1 teaspoon (5 g) cumin seeds; ¾ teaspoon (4 g) coriander seeds; 1 (150 g) medium yellow onion, finely diced; 1½ tablespoons (15 g) fresh ginger, finely minced or grated; 3 cloves (15 g) garlic cloves, minced; 1 teaspoon (5 g) ground turmeric; ½ teaspoon (2 g) red chili powder (or Kashmiri chili powder for milder, brighter color); to taste fine sea salt; 1½ pounds (680 g) medium waxy potatoes (Yukon Gold or red), cut into 1-inch cubes; ¾ cup (180 ml) vegetable or chicken stock; ½ cup (120 ml) coconut cream (full-fat canned); 1 tablespoon (15 g) tomato paste; 1 tablespoon (15 ml) fresh lime juice; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

Aromatic, warming Indian potato curry made in the Instant Pot. Tender potatoes absorb the flavors of toasted cumin and coriander, fresh ginger, and turmeric, finished with a coconut cream finish. Ready in under 30 minutes from start to table, with depth of flavor that tastes like hours of simmering.

Prep: 12 min
Cook: 10 min
Wait: 15 min
Total: 37 min
Makes: About 4 cups curry (4 servings)

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Ingredients

4 servings

2 tablespoons (30 ml) neutral cooking oil (vegetable, canola, or light coconut)
1 teaspoon (5 g) cumin seeds
¾ teaspoon (4 g) coriander seeds
1 (150 g) medium yellow onion, finely diced
1½ tablespoons (15 g) fresh ginger, finely minced or grated
3 cloves (15 g) garlic cloves, minced
1 teaspoon (5 g) ground turmeric
½ teaspoon (2 g) red chili powder (or Kashmiri chili powder for milder, brighter color)
to taste fine sea salt
1½ pounds (680 g) medium waxy potatoes (Yukon Gold or red), cut into 1-inch cubes
¾ cup (180 ml) vegetable or chicken stock
½ cup (120 ml) coconut cream (full-fat canned)
1 tablespoon (15 g) tomato paste
1 tablespoon (15 ml) fresh lime juice
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

Equipment (6)

Instant Pot (6-quart recommended)
Cutting board
Knife
Measuring spoons and cups
Small bowl (for spice mixing)
Wooden spoon or silicone spatula

Steps

Before you start

Cut potatoes into uniform 1-inch cubes so they cook evenly
Have all spices measured and ready before you start (mise en place)
Use the Instant Pot's sauté function to build flavor; don't skip the oil-spice step
Have a fine-mesh strainer ready if you want to drain excess liquid at the end

1
Toast the spices
- Turn the Instant Pot to the sauté function at medium heat.
- Once the pot is hot (about 1–2 minutes), add the cumin seeds and coriander seeds.
- Toast them for 30 seconds to 1 minute, stirring constantly, until fragrant and they begin to release their aroma.
- Do not let them burn.
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Ready when: Spices smell deeply aromatic and a few wisps of smoke appear
Tip: Toasting whole spices wakes up their oils and deepens the curry's flavor. Don't skip this step.
2
Add oil and aromatics
- Add the 2 tablespoons of neutral oil to the toasted spices.
- Immediately add the diced onion and cook on medium heat for 2 minutes, stirring occasionally, until the onion begins to soften.
- Add the minced ginger and garlic, and stir constantly for about 30 seconds until fragrant.
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Ready when: Onion is translucent at the edges; ginger and garlic are fragrant and just beginning to brown
Tip: Keep the heat at medium to prevent burning the garlic, which will make the curry bitter.
3
Add ground spices and paste
- Add the turmeric, red chili powder, and tomato paste.
- Stir constantly for 1 minute, coating all the onions and aromatics with the spice mixture.
- This 'blooming' step releases the pigments and flavors of the spices.
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Ready when: Mixture is fragrant and the oil appears to separate slightly, showing the spices have bloomed
Tip: Don't skip the blooming step; this is where the curry develops its deep color and flavor complexity.
4
Deglaze and add potatoes
- Add the 0.75 cup (180 ml) of stock, scraping the bottom of the pot with a wooden spoon to lift any browned bits and ensure nothing sticks.
- Add the cubed potatoes and stir to coat them in the spice mixture.
- Season with 1 teaspoon of salt (taste and adjust later if needed).
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Ready when: Potatoes are evenly coated, bottom of pot is clean with no stuck-on bits
Tip: Stirring to deglaze the bottom prevents the pot from triggering a 'burn' warning when you pressurize.
5
Pressure cook the potatoes
- Lock the lid onto the Instant Pot.
- Set to high pressure for 6 minutes.
- The pot will take about 3–4 minutes to come to pressure before the timer starts.
- Once the timer beeps, you can immediately release the pressure using the quick-release valve.
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Ready when: Pressure pin drops; steam releases completely; potatoes are tender when pierced with a fork
Tip: High pressure cooks the potatoes quickly while the spices penetrate. If your Instant Pot model releases pressure slowly, wait 1 extra minute before fully opening.
6
Add coconut cream and finish
- Once the pressure has released and the lid is safely open, stir in the coconut cream and lime juice.
- Taste the curry and adjust salt as needed.
- If the curry seems too thick, add a splash more stock (2–3 tablespoons); if too thin, let it simmer on the sauté function for 2–3 more minutes uncovered.
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Ready when: Cream is fully stirred in, lime juice is incorporated, sauce coats the back of a spoon lightly
Tip: The lime juice brightens the curry at the end; add it just before serving if you prefer more zing.
7
Serve and garnish
- Ladle the curry into bowls.
- Garnish with fresh cilantro leaves if using.
- Serve hot, accompanied by steamed basmati rice or warm naan bread.
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Tip: Cilantro's freshness cuts through the richness of the coconut and adds a pop of color.

Good to know

Tips

Waxy potatoes (Yukon Gold, red, or fingerling) hold their shape better than starchy potatoes. Avoid large russets, which break apart easily.
For a richer curry, use full-fat coconut milk (1 cup total liquid: 0.75 cup stock + 0.25 cup milk) instead of stock and cream. Reduce to medium-low heat at the end to prevent curdling.
Build ahead: Toast the cumin and coriander seeds, and prep all ingredients the night before, then sauté and pressure-cook when ready.
Leftovers transform beautifully—fold curry into yogurt for a dip, swirl into soups, or layer into a vegetable biryani.

Make ahead

Prepare the onion, ginger, and garlic up to 4 hours ahead and store in an airtight container in the refrigerator. Chop potatoes just before cooking to prevent browning. The finished curry tastes even better the next day after flavors meld overnight.

Storage & reheating

Room temperature: Store covered for up to 2 hours. Refrigerator: Keep in an airtight container for up to 4 days; reheat gently on the stovetop over medium heat or in the microwave, adding a splash of water to restore sauce consistency. Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally. The texture of the potatoes is best within 4 days of cooking.

Substitutions

coconut cream (full-fat canned) → Full-fat plain yogurt or Greek yogurt (stir in at the end off the heat to prevent curdling). Yogurt will give a slightly tangier curry with less richness; add it in the final step just before serving.
red chili powder (or Kashmiri chili powder for milder, brighter color) → Kashmiri chili powder or 0.25 teaspoon cayenne pepper. Kashmiri chili is milder and adds color; cayenne is hotter, so use less. Omit entirely if you prefer mild curry.
medium waxy potatoes (Yukon Gold or red) → Cauliflower florets, sweet potato cubes, or a mix of both. Adjust cooking time: cauliflower may cook 1–2 minutes faster. Cauliflower yields a firmer texture; sweet potato adds natural sweetness.
fresh lime juice → Lemon juice or 0.5 teaspoon amchur (dried mango powder). Lemon is slightly less aromatic; amchur adds fruity sourness without liquid.