How to Make Golden Curried Potato & Pea Stew
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Set Instant Pot to sauté. Add vegetable oil, onion, and garlic; sauté 2-3 minutes until softened.
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Add potatoes, diced tomatoes (with juice), water, curry powder, turmeric, salt, and pepper. Stir well.
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Seal lid and pressure cook on high for 7 minutes.
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Quick release pressure. Stir in frozen peas. The heat will cook them through in 2-3 minutes.
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Mash some potatoes for a creamy texture if desired. Serve hot.
Pro Tips for Perfect Golden Curried Potato & Pea Stew
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium russet potatoes, peeled and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Golden Curried Potato & Pea Stew?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Golden Curried Potato & Pea Stew?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium russet potatoes, peeled and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.