Spicy Potato – Instant Pot Recipe
Spicy potato made using instant pot can be a great appetizer for parties with large crowd. Recently I made this spicy potato appetizer using instant pot for multiple potluck parties during the holiday season and it was a great hit across the pallets of various races. The best part of this recipe is that it can be done in less than 30 min.
I cooked with 3 lbs of potato for a large group. But all the ingredients can be reduced proportionally to cook for a smaller group.
This recipe requires small bite sized potatoes. First, wash and clean the potatoes. I recommend not take out the skin. Turn on the Instant pot in Sauté mode, add oil and fry the potatoes with salt in 3 batches until the skin turns slightly brown. Now add cumin/ coriander seed and let it sputter. Now add diced tomatoes and ginger paste in the oil and sauté it for 3 minute. Now add turmeric, cumin, coriander, red chili, Kashmiri red chili powder , salt, sugar and sauté it for for a few minutes. Now turn off the sauté mode, add the potatoes and a cup of water. Now put the instant pot in manual high pressure mode and cook it for 4 minutes. After the 4 minutes of pressure cooking is done, keep the instant pot in lo setting for 10 minutes so that the pressure gets out. After 10 minutes, turn off the instant pot by pressing the cancel button, release the rest of the pressure. If there is gravy with the potato, dry it off by turning on the sautés mode and cooking it for sometime. Add additional salt and sugar as per taste. Add lemon juice and cilantro before serving.
Priya Banerjee
Yields 90 pieces of potato
Serves 30 people
Spicy Potato recipe using instant pot
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 3 lbs small bite size potato
- 3 tomatoes (diced)
- 3 inches ginger root (grated)
- 1/2 tsp cumin seed
- 1 tsp coriander seed
- 31/2 tsp salt
- 1 tsp sugar
- 3 tsp cumin powder
- 3 tsp coriander powder
- 3 tsp red chilli powder
- 3 tsp kashmiri red chilli powder
- 11/2 tsp turmeric powder
- 6 tbsp oil
- 1 cup water
- 1/2 lemon
- Cilantro for garnish
Instructions
- Wash and clean the potatoes, do not take out the skin
- Turn on the Instant pot in Sauté mode
- Add oil and fry the potatoes with 1/2 tsp salt in 3 batches until the skin turns slightly brown
- Add cumin and coriander seed and let it sputter
- Add tomatoes and ginger in the oil and sauté it for 3 minute
- Add turmeric, cumin, coriander, red chili, Kashmiri red chili powder and sauté it for 3 minutes
- Now turn off the sauté mode, add the potatoes and one cup of water
- Put the instant pot in manual high pressure mode and cook it for 4 minutes
- After the 4 minutes of pressure cooking is done, keep the instant pot in low setting for 10 minutes so that the pressure gets out
- After 10 minutes, turn off the instant pot by pressing the cancel button, release the rest of the pressure
- Dry off additional gravy by turning on the instant pot in Sauté mode
- Before serving spread the lemon juice and cilantro
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