COURSE:
Main Course

Product:
Instant Pot Multi-Cooker

Ingredients

• Olive oil
• 1 Onion
• 2 tsp Lazy Garlic
• 3-4 chopped white potatoes
• 1 can chickpeas
• 200 g button Mushrooms
• 5 shakes Paprika
• 4 shakes Cumin
• 2 shakes Turmeric
• 4 tsps or to your desired taste & texture of maykway curry powder hot
• Jasmine rice- microwave or cooking
• 1 shake Chilli flakes
• Salt and Pepper to taste

Instructions

1. Set instant pot to sauté for 10 mins
2. Add olive oil, onion & garlic & stir
3. Peel potatoes for curry, chop & set aside
4. Drain chickpeas and set aside
5. Slice mushrooms & set aside
6. Continue to sauté the contents of the instant pot until onion is browned slightly
7. Once browned, end the sauté setting if not already finished & pour 200ml of water into the instant pot & add Maykway powder & spices
8. Stir and add the chickpeas, potatoes & mushrooms
9. Place the instant pot lid on top and select pressure cook for 5 mins
10. Once pressure cooking is complete, perform a pressure release & open lid to stir food
11. Depending on your own preference, you may wish to adjust the curry texture with either more water or powder. Depending on your potato texture preference, you can pressure cook for longer if desired too
12. Remove curry from the instant pot if cooking rice & set aside. If not, select the keep warm option and set it to your chosen time
13. Jasmine rice: (if microwaved follow those instructions instead) rinse the rice with cold water to remove excess starch and then add the desired amount of rice to the instant pot with enough water to just about submerge the rice. Add salt, pepper, and chilli flakes to taste, then Pressure cook for 6 mins.
14. Plate up your curry & rice & garnish with additional chilli flakes for presentation

Notes

Instant Brands Official Recipe Contributor:
Recipe by @emilieshoots

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