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Instant Pot Gluten-Free Potato Salad
Course
Side Dish
Cuisine
Indian
Keyword
carrots, chickpeas, Gluten-Free Potato Salad, Potatoes
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
6
Calories
306
kcal
Author
Corrie
Ingredients
2
lb
potatoes
1
cup
carrots
diced
1
cup
chickpeas
rinsed and drained
1
cup
green peas
2
cups
water
2
tablespoon
olive oil
1
teaspoon
garlic
minced
½
cup
mint leaves
1
teaspoon
fresh ginger
½
cup
cilantro
2
tablespoon
lime juice
¼
cup
water
1
teaspoon
salt
1
teaspoon
mustard seeds
1
teaspoon
garam masala
1
teaspoon
cumin seeds
1
teaspoon
coriander seeds
Instructions
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!
Nutrition
Calories:
306
kcal