Potato pie with vegetable pine

Weather: 15 minutes
Portions: 4

  • 5 tablespoons oil
  • 1 red onion, diced
  • 3 tablespoons curry powder
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cauliflower, with the florets or “trees” separated and the stem finely chopped
  • 4 medium potatoes, peeled and diced evenly sized
  • 2 cups of water
  • 1 jar of 540 grams of canned peeled whole tomatoes
  • 2 tablespoons peanut butter
  • 1 teaspoon salt


  1. Insert the stainless steel bowl into the Instant Pot. Press the SKIP functionality and set the time to 5 MINUTES . Add the oil, onion, curry, cinnamon and 1 teaspoon of salt and sauté for 5 minutes.
  2. Press CANCEL . Add the cauliflower and potatoes and stir so that they are well coated with the onion and spices.
  3. Add the water, canned tomatoes, peanut butter and 1 teaspoon of salt and mix well.
  4. Put on and lock the lid of the Instant Pot®. Make sure the steam release valve is turned to “Sealing”. Press the PRESSURE COOKING function , at the HIGH pressure level , and set the time to 6 MINUTES.
  5. When finished, press CANCEL and let the pressure release naturally for 10 minutes. Then turn the steam release valve to “Venting”. Once all pressure has been released, open the lid of the Instant Pot®.
  6. Press the SKIP functionality and set the time to 5 MINUTES . Cook in this mode, stirring occasionally. Rectify the seasoning if necessary (salt and spices). When the time elapses, press CANCEL.
  7. Serve immediately, ideally accompanied with rice and served with plain yogurt, fresh chopped cilantro, and a lemon wedge.
  8. Store the rest in an airtight container for up to 4 days.
  9. NOTE: This recipe tastes much richer the day after it has been prepared, since all the flavors are enhanced much more.

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