This Instant Pot Indian Potato Salad is a complete summer meal in itself. I make it ahead of time, then eat it cold straight from the fridge!
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.
What Do You Eat When It’s Hot Outside?
First I do everything possible to not heat up the house. Years ago that meant getting up and cooking in the wee hours of the morning. Now I use my Instant Pot, slow cooker, and air fryer to cook anytime and keep my house cool too!
My go to summer meal is usually something I can eat straight from the fridge. When it’s hot it’s nice to have cooling treats that are savory to go along with summer popcicles.
Sometimes that’s soy yogurt and fresh fruit, Sriracha Avocado Chickpea Salad stuffed into lettuce leaves or eaten on toast, or a big bowl of this Instant Pot Indian potato salad recipe.
Can I Make This Without an Electric Pressure Cooker?
In the recipe as written you cook the vegetables in your Instant Pot, but 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. You can get more info on Instant Pots in my Which Instant Pot is Right for You article.
Can You Make This Only Using Your Instant Pot?
I usually 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.
Can I Make Indian Potato Salad Oil-Free?
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. You can always mix in some vegan yogurt if the salad is a little dry.
Instant Pot Indian Potato Salad Recipe with Idaho Potatoes
Instant Pot Ingredients:
- 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 (dry saute to make oil free)
- 1 1/2 teaspoons cumins seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1 1/2 teaspoons garam masala
- 1 teaspoon minced garlic
Cilantro-Mint Chutney Ingredients:
- 1/2 cup packed mint leaves
- 1/2 cup packed fresh cilantro
- 1/2 inch knob fresh ginger cut into pieces
- 1/4 cup water
- 2 teaspoons lime juice
- 1/2 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 (or in your Instant Pot) 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. If there's not enough liquid add extra water as needed to get it to blend.
- 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!