Potatoes are always plentiful in our CSA bag and organic, brown rice is SUPER easy to make in the Instant Pot. We usually only eat meat 1-2 times a month in our house, so this is a great {easy} meatless meal to make for dinner.
One tip: we made the curry ahead of time and put it in a oven-safe dish to keep warm in the oven while the rice cooked. But if you have brown rice made ahead of time, then the meal is even easier.
If you don’t have an Instant Pot, I highly recommend picking one up – we have the 7-in-1 that has the Yogurt feature (and we DO make homemade yogurt at home).
You can also get the 6-in-1 too – though without the Yogurt feature, it’s still a great bargain.
- 1 large Onion, chopped
- 1/2 Tbsp Cumin Seeds, whole
- 2 Potatoes, peeled & cubed
- 1 C. crushed or diced Tomatoes
- 1 tsp Turmeric
- 1 tsp Coriander
- 1/4 tsp Ginger
- 1/2 tsp Salt
- Optional: 1 C. Cooked Garbanzo Beans
- In the instant pot, add 1/2 C. water and toss in the Onions, and Cumin Seeds - saute until soft, 2-3 minutes.
- Add the Tomatoes and Potatoes, Turmeric, Coriander, Ginger and Salt and 1/4 C. water.
- Lock the lid and set on Manual {High) for 5 minutes.
- Once the pot beeps (it's done) do a quick release. Serve over brown rice.
Checkout more recent Instant Pot Recipes… see 10 Reasons why we invested in an Instant Pot, and find the BEST Instant Pot Accessories to have for Instant Pot Owners!
[…] Instant Pot Curried Sweet Potatoes […]