Instant Pot Potato Curry

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Instant Pot Potato Curry is a ridiculously simple and tasty recipe that even Rob can’t mess up! And he didn’t… someone else did! Check it out and see who!!

We made a few additions to the recipe based on whatever veggies and spices we love to use. Here they are:

We didn’t peel the potatoes.

Dried Thyme instead of fresh. About 1/2 tsp.

5 cloves of crushed, fresh garlic instead of garlic powder.

1 TBSP of Garam Masala. It’s an Indian spice blend you can buy in the spice aisle or make your own using freshly toasted and ground spices. We always have this in the pantry.

1/3 of the 10oz package of sliced Baby Bella mushrooms.

2 small tomatoes

Depending on the size of the veggies, you need more vegetable broth. We added about 1c more than the original recipe called for.

After cooking we wilted in some fresh baby spinach. Half a bag.

Add salt at plating for those not concerned with sodium content.



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