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Instant Pot Mushroom Potato Korma



A flavorful and creamy vegan korma made with mushrooms, potatoes, and aromatic spices, cooked in an Instant Pot for convenience and depth of flavor.

Ingredients:
  • 1 tbsp oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp garam masala
  • 1 cup diced potatoes
  • 2 cups sliced mushrooms
  • 1 cup canned diced tomatoes
  • 1 cup coconut milk
  • 1/2 cup vegetable broth
  • Salt to taste
  • Chopped cilantro for garnish

Instructions:

Put the Instant Pot in saut mode and heat the oil

Put in the ginger, onion, and garlic

Cook the onions until they become clear

Ground cumin, turmeric, cayenne pepper, and garam masala should be added and mixed in

For one minute, cook

Put in tomato slices, coconut milk, mushrooms, diced potatoes, and vegetable broth

Mix well

Place the lid back on top of the Instant Pot and set it to Manual mode

High pressure for 8 minutes

After the food is done cooking, let the pressure go down naturally for 5 minutes

Then, manually let out any remaining pressure

Be careful when you open the lid

Stir the korma and add salt to your liking

Add chopped cilantro as a garnish before serving


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