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Gather the bulk of your aromatics.
Make your curry base.
Turn on your Instant Pot's sauté function and briefly cook a base of tomato paste, onions, garlic, and the main fresh spices mentioned above.
Add in your peeled potatoes (chopped into wedges if the potatoes are large) and about ½ cup of water.
Pressure-cook this mix for about eight minutes.
After a quick release, you'll find perfectly tender potatoes waiting in a gorgeous curry sauce.
Stir a bit of milk or yogurt into the sauce to add a tangy, creamy element.
Add a bit of chopped cilantro to the mix.
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