Vegan Instant Pot Potato Curry

Instructions:

1. Sauté Aromatics:
   • Set the Instant Pot to Sauté. Add a splash of water (or oil) and sauté onions, garlic, and ginger for 2–3 minutes.
2. Toast Spices:
   • Stir in curry powder, cumin, coriander, turmeric, and chili powder. Sauté for 1 minute.
3. Build the Base:
   • Add tomatoes and cook for 2–3 minutes.
4. Add Veggies & Liquids:
   • Cancel Sauté mode. Add potatoes, bell peppers, carrots, chickpeas, coconut milk, and vegetable broth. Stir to combine.
5. Pressure Cook:
   • Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
6. Release Pressure:
   • Allow a natural release for 5 minutes, then quick-release any remaining pressure.
7. Adjust & Finish:
   • Open the lid and stir. Adjust consistency with additional broth if needed. Season with salt, pepper, and lime juice.
8. Serve:
   • Ladle into bowls, garnish with fresh cilantro, and serve with rice, quinoa, or naan.

This simple yet flavorful curry is a healthy, plant-based dish perfect for any occasion. Enjoy! 🍛🌱😊