Peas and Potato curry in the Instant Pot.

I was thinking about getting a slow cooker but then I saw so many Facebook Posts recommending the Instant  Pot (IP) which is a pressure cooker but can also be used as a slow cooker. rice cooker, sauté/browning, yoghurt maker and steamer. I got swayed and decided to get the IP.  For me it’s a whole new way of cooking and when some recipes ask for only 2 or 3 minute cooking – I did have my doubts about whether something could be cooked so quickly. The product comes with an instruction manual and a recipe book.  I am still reading the manual and learning about all the features of the IP.

I made this Potato and Peas curry in the IP which is one of my favourite curries.  For those of you who do not have an instant pot – check this recipe

Ingredients to serve 4 people:

• 4-6 medium potatoes -washed and diced.
• 1 cup of peas – frozen, fresh or tinned is fine.
• 2 sweet Thai peppers – sliced thinly
• 2 fresh green chillies – sliced into 2
• 2 tbls cooking oil
• 1 tsp of cumin seeds
• 1 tsp salt
• 1 tsp chilli powder (or as required to your taste)
• 1 tsp of turmeric powder
• 1 tsp of ground cumin (jeera) powder.
• One cup of fresh or tinned tomatoes (or passata)
• 2 tsps fresh lemon juice
• 1 tsp of brown sugar.
• A small bunch of fresh coriander for garnishing


1. Press the “Saute” mode to preheat the IP. When the screen shows the display as hot, add 2 tbls oil. Add the cumin seeds and allow them to brown and add the diced potatoes, peas, sweet peppers and green chilies.

2. Add the salt, turmeric, chilli powder and sugar. Also add the tomatoes, cumin powder and lemon juice. Add a cup of water to this mixture, stir and close the lid on the IP.

3. Turn the cooking mode on the IP to “Manual” for high pressure. Using the + or – button and set the time to 3 minutes and wait for the magic. When the 3 minutes are up, the IP beeps and goes to “Keep Warm” mode.

4. When cooking is done, you can either release pressure quickly if you are in a hurry or wait for the natural release which can takes up to 20 minutes. The manual which comes with the IP has all this information.

5. Garnish the potato and peas curry with fresh coriander and serve.  The curry was delicious and wouldn’t have taken me long to cook in a normal saucepan but this was a good way of learning how to use the IP. 

This curry can be served with puris, parathas or chappatis.

Watch out for more IP recipes and please share your recipes with me.