The Instant Pot ® makes this dish quick to fix, and there is no need to take the extra time to peel the potatoes. The red potatoes add not only optics to the dish but also fiber, vitamins, and minerals.
INGREDIENTS
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INSTRUCTIONS
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Press the Sauté button on the Instant Pot and heat oil. Add onion. Stir-fry 3—5 minutes until onions are translucent.
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Add potatoes, curry paste, red chile flakes, garlic salt, pepper, and broth to pot and stir to combine. Press the Cancel button. Lock lid.
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Press the Manual or Pressure Cook button and adjust time to 15 minutes. When timer beeps, let pressure release naturally until float valve drops. Unlock lid.
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Ladle a spoonful of liquid from pot into a small bowl. Whisk in cornstarch until smooth. Add this slurry back to pot and let sit 5 minutes until sauce thickens.
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Ladle potatoes and sauce into bowls. Serve warm.
RECIPE NOTES
PER SERVING:
CALORIES: 204
FAT: 3g
PROTEIN: 5g
SODIUM: 771mg
FIBER: 4g
CARBOHYDRATES: 42g
NET CARBS: 38g
SUGAR: 4g
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis