Instant Pot Potato Recipe – Turmeric, Ginger & Mustard Seed Flavors

Last Updated on 2 months by Neha Deshmukh

Instant Pot Potato Recipe – Turmeric, Ginger & Mustard Seed Flavors

Hey everyone! If you’re anything like me, you’re always looking for a quick, comforting, and flavorful side dish. This Instant Pot potato recipe is exactly that. It’s packed with warm spices – turmeric, ginger, and mustard seeds – and comes together in under 30 minutes. I first made this when I was craving something cozy and didn’t want to spend hours in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just any potato dish. It’s a little explosion of South Indian flavors, simplified for the Instant Pot. It’s incredibly easy, even if you’re new to pressure cooking. Plus, it’s naturally vegan and gluten-free, making it a great option for lots of different diets. Honestly, the aroma alone is worth making this!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tablespoons oil
• 0.5 teaspoon mustard seeds
• 1 large yellow onion, thinly diced
• 0.25 teaspoon ground turmeric
• 1 teaspoon green chilies, diced (adjust to your spice preference!)
• 1 tablespoon ginger, grated
• 20 curry leaves, chopped
• 3 large Yukon gold potatoes, peeled and cubed (about 600g)
• 2 teaspoons kosher salt
• 0.5 cup water (120ml)
• 1 tablespoon lemon juice
• 0.25 cup cilantro, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference:

Mustard Seeds: Varieties & Flavor Profiles

There are a few types of mustard seeds. Black mustard seeds are the most pungent, while yellow are milder. Brown mustard seeds fall somewhere in between. I usually use black for this recipe, but feel free to experiment!

Turmeric: Health Benefits & Sourcing

Turmeric isn’t just about flavor; it’s a powerhouse of health benefits! Look for good quality turmeric powder – the brighter the color, the better. It’s also great to add a tiny pinch of black pepper to help with absorption.

Curry Leaves: Regional Variations & Fresh vs. Dried

Fresh curry leaves are the best if you can get them. They have a unique citrusy aroma. If you can’t find fresh, you can use dried, but use about half the amount, as the flavor is more concentrated. My grandmother always said a dish isn’t truly South Indian without curry leaves!

Yukon Gold Potatoes: Why They Work Best

Yukon Gold potatoes are my go-to for this recipe. They have a lovely buttery texture and hold their shape well during pressure cooking. Red potatoes also work, but Yukon Golds just melt in your mouth.

Oil Choice: Traditional vs. Modern Options

Traditionally, this dish would be made with coconut oil, which adds a lovely subtle sweetness. But any neutral oil like vegetable or canola oil works perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to Sauté (More) mode. Add the oil and once it’s hot, drop in the mustard seeds. Give them 2-3 minutes to splutter – that’s how you know they’re releasing their flavor.
2. Add the diced onion and sauté for about 2 minutes, until it becomes translucent.
3. Now, stir in the turmeric, green chilies, grated ginger, and chopped curry leaves. Sauté for just 30 seconds, then turn off the heat. This “blooming” of the spices is key to unlocking their full potential.
4. Add the cubed potatoes, salt, and water to the pot. Give everything a good mix, making sure to scrape the bottom of the pot to deglaze it – this prevents sticking!
5. Secure the lid, making sure the valve is set to Sealing. Pressure Cook on High for 4 minutes.
6. Once the cooking time is up, do a quick release of the pressure. Carefully open the lid.
7. Stir in the lemon juice and chopped cilantro. Mix gently and serve hot!

Expert Tips

A few little things to keep in mind for potato perfection:

• Achieving the Perfect Potato Texture: Don’t overcook the potatoes! 4 minutes is usually perfect for Yukon Golds. If you’re using a different type, you might need to adjust the cooking time slightly.
• Blooming the Spices for Maximum Flavor: That quick sauté of the spices at the beginning is so important. It really wakes up their flavors.
• Preventing Potatoes from Sticking to the Bottom of the Instant Pot: Deglazing the pot after sautéing the onions and spices is crucial. Make sure you scrape up any browned bits from the bottom.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan! Just double-check your oil choice.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of green chilies to your liking. For a milder flavor, remove the seeds from the chilies. For extra heat, add a pinch of cayenne pepper.
• South Indian Festival Adaptation (Pongal/Onam): My aunt always adds a handful of roasted peanuts and a sprinkle of asafoetida (hing) when making this for festivals. It adds a lovely nutty flavor.

Serving Suggestions

This potato dish is incredibly versatile. It’s fantastic as a side with:

• Dal and rice
• Roti or naan
• Vegetable curries
• Even just a simple yogurt dip!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of potato in this recipe? Yes, but Yukon Golds are really the best. Red potatoes will work, but they might not be as creamy. Russet potatoes aren’t recommended as they can fall apart.
• What if I don’t have fresh curry leaves? Dried curry leaves are okay in a pinch, but use about half the amount.
• Can this recipe be made on the stovetop? Absolutely! Sauté the spices in a pot with oil, add the potatoes and water, and simmer until the potatoes are tender (about 15-20 minutes).
• How can I adjust the salt level to my preference? Start with the recommended amount and taste as you go. You can always add more, but you can’t take it away!
• What is the best way to store leftover potato curry? In an airtight container in the fridge for up to 3 days.

Enjoy! I hope this Instant Pot potato recipe becomes a staple in your kitchen, just like it has in mine. Let me know in the comments if you try it and how it turns out!