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instant pot potato carrot curry

Instant Pot Potato Carrot Curry/Stew (Video)

Instant pot potato carrot curry using potatoes, carrots, tamarind and spices is a simple and easy vegetarian & vegan curry or Indian style vegetable stew using root vegetables which is delicious! You may adjust the spices slightly to suit your taste and enjoy this as a curried potato carrot soup too.
Course Side Dish
Cuisine Indian
Keyword instant pot carrot curry, instant pot potato carrot curry, instant pot potato carrot stew, instant pot potato curry, instant pot root vegetable stew, instant pot vegetarian recipes, potato carrot curry
Prep Time 10 minutes
Cook Time 7 minutes
22 minutes
Total Time 39 minutes
Servings 6
Calories 64kcal


  • 4 medium sized potatoes
  • 1 large sized onion
  • 4 medium sized carrots
  • 2 cups water
  • salt to taste
  • 1 teaspoon 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 coconut milk (thick coconut milk, I used from canned coconut milk)
  • 1 tablespoon oil

Spice Powders

  • 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.



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.
Also you can slightly increase the amount of coconut milk (or heavy cream) for upto 4 tablespoons if you wish for a more creamier texture & flavor.
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.


Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 190mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6843IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg