Instant Pot Bombay Potatoes Recipe

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This recipe is inspired by the traditional flavors of Bombay Potatoes in an oil-free Instant Pot stew.

Instant Pot Bombay Potatoes Recipe
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Instant Pot Bombay Potatoes Recipe

Servings

4-8

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 2 large sweet onions, diced (about 16 ounces)

  • 6 garlic cloves, minced

  • 1 to 2 teaspoons fresh ginger, grated

  • 2 pounds Yukon gold potatoes, diced

  • 2 15-ounce cans garbanzo beans, drained and rinsed (or about 3 cups)

  • 4 cups water or vegetable broth

  • 1 tablespoon garam masala

  • 1 tablespoon ground coriander

  • 2 teaspoons dry mustard

  • 2 teaspoons ground cumin

  • 1 teaspoon turmeric

  • Optional: ¼ to 1 teaspoon cayenne powder (or other chili powder)

  • 2 6-ounce cans tomato paste (12 ounces total)

  • 1 to 2 teaspoons lime juice

  • Optional: fresh cilantro to garnish

Directions

  • Turn the sauté function on high on a 6-quart or larger Instant Pot. Once it it hot, add the onions, stirring occasionally until they start to brown, about 5 to 10 minutes.
  • Add the garlic and ginger and cook for another minute.
  • Deglaze the pan with a little bit of the cooking liquid, being sure to scrape up any brown bits on the bottom to avoid getting the burn warning.
  • Add the potatoes, garbanzo beans, and water. Stir to combine.
  • Add add all the spices and the tomato paste on top, and do not stir it in.
  • Secure the lid in the sealing position, then set to cook at high pressure for 5 minutes. Once the cooking time completes allow to natural release.
  • Add the lime juice and stir to combine.
  • Serve with brown rice or other whole grains, and garnish with fresh cilantro.

Recipe Video