Cooking Instructions
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Step 1
Turn on the Instant pot and select saute mode. Add
Olive Oil (1/2 Tbsp)
and once it's hot, add
Cumin Seeds (1 tsp)
. Once they crackle (in 10 seconds), add
Garlic (5 cloves)
,
Fresh Ginger (1 in)
, and
Green Chili Pepper (2)
. Fry them for 30 seconds and then add
Onion (1)
to the pot. Saute onions till they turn translucent.
Step 2
Next, add
Tomatoes (2)
and
Salt (to taste)
. Cook till the tomatoes are done. This could take 1-2 minutes.
Step 3
Now add the spice powders like
Ground Turmeric (1 tsp)
,
Ground Coriander (3/4 tsp)
,
Ground Cumin (3/4 tsp)
,
Punjabi Masala (2 Tbsp)
,
Ground Nutmeg (1/4 tsp)
, and
Chili Powder (1 tsp)
. Continue to saute for another minute.
Step 4
Then add the
Potatoes (2)
.
Step 5
Add
Chickpeas (1 can)
, and
Water (2 cups)
to the pot. Also, add
Salt (to taste)
if needed. Give it a mix and turn off the Instant Pot.
Step 6
Close the lid. Ensure the knob is in the sealing position. Now select the Manual/Pressure Cooker mode and pressure cook in high for 10 minutes.
Step 7
Once you hear the beep, do a 10-minute natural pressure release by setting a 10-minute timer to remind you and then manually releasing the pressure.
Step 8
Open the lid, pour
Coconut Milk (1/2 can)
, then add
Fresh Cilantro (1/4 cup)
and 1 Tbsp of juice from a
Lemon (1)
. Stir it all together until everything gets mixed properly.
Step 9
Instant Pot Vegan Potato recipe with chickpeas is now ready! Serve it warm with some steamed rice or any Indian flatbread like roti, naan, or chapati.
