Instant pot potato carrot curry using boiled potatoes, carrots and spices is a simple way to cook potaoes and carrots in instant pot pressure cooker. This is a meatless vegetarian and vegan Indian style instant potato carrot stew or mixed vegetable stew (using root vegetables) which is super easy to make, simple & delicious. Potato carrot curry in the instant pot is made by boiling potatoes, carrots, onions, tamarind, spices & also coconut milk for the slightly creamy, spicy & tangy gravy which is delicious when combined with the texture of potatoes & natural sweetness of carrots!
Enjoy this as a stew or serve this with rice or Indian bread like chapathi as a curry or side dish along with some vegetables for a simple, easy lunch or dinner! You can also make delicious potato carrot curry in a pan on stove top!
You may also reduce the spices slightly for your preference if you like to enjoy this as a delicious and easy instant pot potato and carrot curried soup.
How Long To Boil Carrots And Potatoes In Instant Pot For Curry?
To make this easy curry, we need to boil carrots and potatoes (diced) for 5 minutes time in high pressure followed by a natural pressure release of about 12 minutes.
Keep in mind that we use diced carrots and potatoes here so the boiling time is for the diced carrots and potatoes.
To learn how to boil whole potatoes in instant pot, read the posts on how to boil yellow potatoes in instant pot (whole yukon gold potatoes) and instant pot baby red potatoes (small potatoes)!
Cooking Carrots And Potatoes:
It is easy to cook diced carrots and potatoes together whether you cook them in instant pot or stove top using a pan or pot.
Curried potatoes & carrot go very well as a side dish and I have already made potato carrot curry on stove top in a different way which is another delicious recipe.
This instant pot potato carrot curry is slightly different from the stove top version, and this is even more easy to make since we use instant pot to make this curry.
I have another easy instant pot potato curry here where we make the potato curry with potatoes, tomatoes, onions & spices.
We make this potato carrot curry using the Indian spices where its also known as aloo gajar curry or aloo gajar ki sabji (aloo means potatoes, gajar means carrots & sabji refers to curry in hindi).
A popular Indian curry using aloo and gajar (potatoes and carrots) includes peas as well (matar), however this is recipe is different just using potatoes and carrots and onions.
If you wish to add peas to this curry, you can easily add about 1 cup of fresh green peas (matar) along with other potatoes & carrots.
The dish is slightly spicy, but you can adjust the spiciness by reducing the chili powder (or ginger powder) and black pepper powder if you wish.
As I told above, you may adjust the spices to your preferences and enjoy this as soup or vegetable stew too to suit your taste.
However, this potato carrot curry or stew is not too spicy so if you prefer a slightly spicy curry, the spice levels are just right for you.
And if you do not want it spicy at all, just avoid the red chili & black pepper and also reduce the garam masala.
More Instant Pot Curry Recipes:
How To Make Instant Pot Potato Carrot Curry
We use the following ingredients to make potato carrot curry or stew in the instant pot.
ingredients used to make potato carrot curry
potatoes 4 medium sized
onion 1 large
carrots 4 medium sized
water 2 cups (or use vegetable broth or any broth of your choice for more flavor)
salt as needed
tamarind paste 1 tablespoon
thick coconut milk 2 tablespoons (or use heavy cream, may use little more if desired)
oil 2 tablespoons (or use butter for more flavor)
ginger powder ½ teaspoon
garlic powder 1 teaspoon
red chili powder ½ teaspoon (optional)
turmeric powder 1 teaspoon
cumin seeds powder ½ teaspoon
coriander powder 1 teaspoon
garam masala powder 1 teaspoon (or curry powder)
black pepper powder ¼ teaspoon (optional)
step by step instructions
Add diced potatoes, carrots & sliced onions to the instant pot.
Add 1 cup of water also to the instant pot.
Also add salt and the spice powders (other than black pepper powder), mix everything well.
Add the tamarind, stir in to mix with the water and vegetables.
Also add the oil, stir the contents and close the instant pot with lid in sealing postion.
Cook in high pressure for 5 minutes. Do a natural pressure release for about 12 minutes, then do a careful and gradual manual pressure release.
Once the pressure is all released, carefully open the lid.
Stir the contents and gently mash a few cooked potato pieces.
Add the remaining 1 cup of water and also the black pepper powder (if using), mix the contents well and simmer the contents (using saute function) for a couple of minutes (stir in between).
Finally add the coconut milk, stir into mix with the curry, serve the delicious potato carrot curry hot with rice or Indian breads like chapathi, poori, naan bread etc. To make the curry more creamy and more rich in flavor, you can use little more thick coconut milk or feel free to use more heavy cream!
Notes: You may also use heavy cream instead of coconut milk and may use butter instead of oil if you do not want to keep the recipe vegan.
Instead of garlic & ginger powder, you may use 2 cloves of fresh garlic chopped or pressed and also about 1 small piece fresh ginger grated or minced.
If you are replacing dry garlic & ginger with fresh produce, I recommend sauteeing the garlic and ginger in little oil (using saute function in instant pot). You can also saute the onions before you add the other ingredients to increase the flavor.
Substitutes for tamarind in curry
If you do not have tamarind, you can use tomatoes to add the required tanginess to the curry. Just use two medium sized tomatoes which can be chopped and add to the potaoes and carrots along with the onions.
If you do not have tomatoes, you can use 1 teaspoon of tomato paste or you can use 2 tablespoons of tomato sauce or any tomato based sauce like tomato basil sauce as they all add the sourness to the curry but will also add the flavors that come from the sauce that you use.
Instead of tomato baed sauces or tamarind, you can also use amchoor powder (just use 1 teaspoon) which is basically dried mango powder which is commonly used in North Indian cooking.
In this recipe, I have used tamarind concentrate, which is the concentrated form of tamarind extract, so you need only 1 teaspoon of it to add the required sourness. If you are using tamarind paste or tamarind pulp also you will only need to use the same amount.
If you use tamarind from the tamarind fruit it may have fibers so you may also dissolve the tamarind in a little water (if using from the fruit you may need a little more amount as it is not in concentrate form) and then filter and add it to the curry if that is easier.
Can You Add Indian Seasoning To This?
Yes, you can easily add Indian style seasoning or tadka to this dish if you wish.
I made this a a simple and easy curry and so I wanted to make it an easy dump curry where you can literally dump all ingredients to the instant pot to make a delicious vegetarian curry to go with rice or chapathi.
If you wish to add the seasoning, add the oil to the instant pot, use the saute function and then light fry some cumin seeds and broken red chilies and also some curry leaves, then add the onions and saute the onions a little.
You can also add some crushed ginger and garlic and saute that too and then add the remaining ingredients to the pot and cook the curry.
You may also make seasoning or tadka in a separate pan on stove top and then add the seasoning to the prepared curry which is even more delicious.
How To Store The Potato Carrot Curry?
If you are not using the potato carrot curry on the same day, you can transfer the curry to air tight food containers and store in the refrigerator for upto another 2 to 3 days.
Below you can get the recipe for instant pot potato carrot curry in detail.
Instant Pot Potato Carrot Curry - Meatless Vegetable Stew
- 4 medium sized potatoes
- 1 large sized onion
- 4 medium sized carrots
- 2 cups water (or use vegetable broth or any broth of your choice for more flavor)
- salt to taste
- 1 tablespoon tamarind paste (if there are fibers in the tamarind that you use you have to dissolve in little water and filter it out)
- 2 tablespoons thick coconut milk or use heavy cream (may use little more if desired)
- 2 tablespoons oil or use butter for more flavor
- ½ teaspoon ginger powder
- 1 teaspoon garlic powder
- ½ teaspoon red chili powder (optional)
- 1 teaspoon turmeric powder
- ½ teaspoon cumin seeds powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder or curry powder
- ¼ teaspoon black pepper powder (optional)
- Add diced potatoes, carrots & sliced onions to the instant pot.
- Add 1 cup of water also to the instant pot.
- Also add salt and the spice powders (other than black pepper powder), mix everything well.
- Add the tamarind, stir in to mix with the water and vegetables.
- Also add the oil, stir the contents and close the instant pot with lid in sealing postion.
- Cook in high pressure for 5 minutes. Do a natural pressure release for about 12 minutes, then do a careful and gradual manual pressure release.
- Once the pressure is all released, carefully open the lid.
- Stir the contents and gently mash a few cooked potato pieces.
- Add the remaining 1 cup of water and also the black pepper powder (if using), mix the contents well and simmer the contents (using saute function) for a couple of minutes (stir in between).
- Finally add the coconut milk, stir into mix with the curry, serve the delicious potato carrot curry hot with rice or Indian breads like chapathi, poori, naan bread etc. To make the curry more creamy and more rich in flavor, you can use little more thick coconut milk or feel free to use more heavy cream!