Curry recipe

Easy Instant Pot Curry

by: Ashley Shapiro


2 tbsp oil 

1/2 yellow onion, diced 

1 tsp salt 

1 tbsp minced garlic 

1 tbsp ginger (fresh or paste)

2 tbsp curry powder 

1 tbsp curry paste 

3 russet potatoes , cubed 

1 can chickpeas, drained/ rinsed

1 can coconut milk (13.5 oz)

1 can diced tomatoes (14.5 oz)


First set the instant pot to “saute” 

Add the onion, garlic, salt , ginger, curry powder, curry paste and saute for about 3 min, or until the onion is translucent 

Then add the chopped potatoes, chickpeas, tomatoes, & coconut milk 

Set to pressure cook high for 5 minutes 

Allow pressure to gradually release for about 5 minutes before using the quick release to release all the pressure

Top with fresh parsley and serve with your favorite rice (I recommend jasmine) or cauliflower rice, and naan.

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