Instant Pot Aloo Matar (Potatoes and Peas Curry)

Instant Pot Aloo Matar – a simple potato and green peas Indian curry perfect for busy weekdays. This quick, wholesome recipe uses minimal ingredients and is both vegan and gluten-free.

This dish comes together fast and is one of my go-to meals when I want something comforting and easy to prepare.

If you enjoy Instant Pot vegetarian and vegan recipes, consider joining the Instant Pot Vegetarian Recipes Facebook group for more ideas and recipe sharing.

We’re planning a trip to Europe next month, so life has been a little hectic and full of travel planning. It’s funny to think I lived in Scotland for a while and never managed to visit mainland Europe back then. Now that I finally have the chance, I can’t wait. If you have restaurant recommendations for Paris, Lucerne, or Amsterdam, I’d love to hear them.

Until the trip, I’m relying on quick, reliable recipes like this Instant Pot Aloo Matar (aloo = potatoes, matar = green peas). It requires only potatoes, green peas, onion, tomatoes and a handful of basic Indian spices—perfect when you want a satisfying meal without fuss.

Potatoes are a mainstay in Indian home cooking and pair well with many vegetables—think aloo gobi (potatoes with cauliflower), spinach, or beans. In this Instant Pot version of aloo matar, the potatoes and peas cook in an onion-tomato masala for a flavorful, comforting curry.

This Instant Pot Aloo Matar Recipe

✓ Easy everyday Indian dish made with pantry staples

✓ Vegan and gluten-free

✓ Serves well with roti, other flatbreads, or rice

In my family, potatoes were always popular—if a vegetable like spinach or eggplant wasn’t loved by everyone, potatoes were cooked alongside so everyone had something they enjoyed. They’re simple, satisfying, and somehow always a crowd-pleaser.

If you love potatoes, this aloo matar is a must-try. It’s lightly spiced, comforting, and pairs beautifully with a warm roti. For this recipe, I cook the potatoes at high pressure for 2 minutes; they come out tender yet keep their shape.

TIP: Chop potatoes into large 1 to 1.5 inch pieces. Smaller pieces will turn mushy and may dissolve into the curry.

Method

Puree the tomatoes with the ginger in a blender and set aside.

1. Press the Sauté function on the Instant Pot. When it reads “Hot,” add oil, then add cumin seeds and let them sizzle for a few seconds.

2. Add the chopped onion and sauté for 2–3 minutes until soft.

3. Stir in the tomato-ginger puree, cover with a glass lid, and cook for 3–4 minutes to reduce slightly.

4. Add coriander powder, turmeric, red chili powder and salt. Cook the spices for about 30 seconds to release their aroma.

5. Add the water and stir.

6. Add the diced potatoes and frozen green peas to the pot.

7. Stir, close the lid, and set the Instant Pot to manual or pressure cook on high for 2 minutes with the valve in the sealing position.

8. Perform a quick pressure release. Open the lid, add crushed kasuri methi and a sprinkle of garam masala.

Garnish with fresh cilantro and serve the Instant Pot Aloo Matar hot with roti, naan, or rice.

If you try this recipe, please rate it. You can also follow the author on social media to see more recipes and kitchen updates.