Instant Pot Gluten-Free Potato Salad
- 2 lb potatoes
- 1 cup carrots diced
- 1 cup chickpeas rinsed and drained
- 1 cup green peas
- 2 cups water
- 2 tbsp olive oil
- 1 tsp garlic minced
- 1/2 cup mint leaves
- 1 tsp fresh ginger
- 1/2 cup cilantro
- 2 tbsp lime juice
- 1/4 cup water
- 1 tsp salt
- 1 tsp mustard seeds
- 1 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp coriander seeds
Add water, potatoes, chickpeas and carrots in the inner pot of Instant pot.
Close the lid and press the “Manual” button.
Cook for about 10 minutes on HIGH pressure.
Release the pressure naturally through the steam vent and open the lid.
Add peas and cook for about 2 minutes. Set aside.
Now, add olive oil, coriander seeds, cumin seeds, garam masala, mustard seeds and garlic in the Instant pot. Select “Sauté”.
Take it out in a bowl and set aside.
Meanwhile, add all the mint chutney ingredients in a food processor and pulse until smooth.
Now, add the sautéed oil spice mixture, chutney and vegetables in bowl. Mix well.
Serve and enjoy!
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