It’s that time of the year where it’s just too hot to eat. I get around that by eating straight from the fridge. Sometimes that’s soy yogurt and fresh fruit, Sriracha Avocado Chickpea Salad, Collard Green and Quinoa Taco Filling stuffed into lettuce leaves, or my new favorite that I’m sharing with you today: Instant Pot Indian Potato Salad.
This is another post in my series of recipes sponsored by the Idaho Potato Commission. You can never have too many recipes for potatoes and this is one that will really impress your summer dinner guests.
You cook the vegetables in your Instant Pot, or if you don’t have one you can cook them on the stove instead. I like using my Instant Pot because it’s fast and doesn’t heat up your kitchen as much as using the stove would.
I do make part of the dressing on the stovetop, but you can just as easily rinse out your Instant Pot, dry it and saute in there instead – it’s really up to you.
I do use oil in this recipe to pull out more of the flavor of the whole spices and to be part of the base of the dressing. If you are oil-free just dry saute the spices and mix them with some vegan yogurt instead.
Serves: 4 to 6 servings
- 2 pounds Idaho® red potatoes, cut into bite-sized pieces
- 2 cups water
- 1 cup diced carrots (I used purple carrots, but any color is fine)
- 1 cup green peas (fresh or thawed frozen)
- 1 (15.5 ounce) can chickpeas drained and rinsed
- 2 tablespoons olive oil (or other mild oil)
- 1½ teaspoons cumins seeds
- 1 teaspoon coriander seeds
- ½ teaspoon mustard seeds
- 1½ teaspoons garam masala
- 1 teaspoon minced garlic
- ½ cup (packed) mint leaves
- ½ cup (packed) fresh cilantro
- ½ inch knob fresh ginger, cut into pieces
- ¼ cup water
- 2 teaspoons lime juice
- ½ teaspoon salt, or to taste
- Place the potatoes, water, and carrots into your Instant Pot and cook on manual, high pressure, for 10 minutes. Manually release the pressure and remove the lid. Add the peas and chickpeas, replace the lid and cook on manual, low pressure, for 0 minutes. Yes, I really mean zero minutes.
- Once it's done, which will be a few minutes since it will need time to come back up to pressure, release the pressure manually. Pour everything into a colander and rinse with cold water to stop the cooking. Set aside.
- Heat the oil in a saute pan over medium heat. Once hot add the cumin seeds, coriander seeds, and mustard seeds and saute until they become fragrant about 2 minutes.
- Lower the heat and add the garam masala and the minced garlic. Saute 1 minute more. Remove from heat and let cool.
- Add all the cilantro-mint chutney ingredients to a small food processor and pulse until smooth.
- In a large mixing bowl add the cooled vegetables, the cooled sauteed oil spice mixture, and the chutney, and cooked chickpeas if using, then mix well.
- You can serve it as is, or chill for at least an hour to get it nice and cold. Enjoy!