Potato Chickpea Curry Instant Pot. Add the red chili paste, chickpeas, coconut milk and vegetable broth and stir until well combined. Add 2 tbsp chopped cilantro and close the lid of the.
Add 1 tablespoon of butter and let it melt. Keep ½ cup chickpeas back to pan fry for garnish. Add chickpeas (1 can) , and water (2 cups) to the pot.
Once Hot, Add Oil & Onions And Saute A Few Minutes Until Soft.
Cook the spices for a minute or two. Let the pressure release naturally. Turn on instant pot to the saute setting, heat the oil and add all the whole spices.
Press Saute Button On The Instant Pot And Heat The Oil.
Heat oil, then cook onions with cumin seeds until softened. Add all the ingredients and spices in the order listed in the instant pot steel insert (exept from the to finish and rice group). Ensure the knob is in the sealing position.
Fry Them For 30 Seconds And Then Add Sliced Onions To The Pot.
Add the garlic, curry, ginger,. Stir in 3 cups of the stock. Allow to toast for about a minute.
Once The Timer Is Done, Allow Natural Pressure Release For About 5 Minutes And Then Quick Release And Open The Lid.
Stir in the lime juice and the spinach and. Add diced potatoes, chickpeas, along with water and stir to combine. Add 2 tbsp chopped cilantro and close the lid of the.
In A Bowl, Add Ingredients For Brown Rice And Place It On Top Of The Trivet.
Instructions place ingredients into the liner of the instant pot and secure lid into place. Add the sweet potato and red bell pepper and cook for 1 minute. First, drain the chickpeas from the can and rinse them well.