Instant Pot Sugar Beans Curry With Potatoes

Plug in your Instant Pot, the display should read “OFF”.

Add the Sugar Beans (Pinto Beans) to a bowl.

Sift through the dried beans to remove stones or blemished pieces & give it a rinse.

Add the beans to the Instant Pot.

Add salt to taste.

Add the vegetable oil & pour in the 2 ½ cups (600 ml) of water.

Secure the lid on the Instant Pot & turn the anti-blockage vent (steam release handle) to “SEALING”.

Press the “Pressure Cook” button. Press the button again to set the pressure level to “MORE” on the display.

Next, use the “- or +” buttons & set the cooking time to 00:55 (55 minutes).

The Instant Pot should display “ON” until the pressure builds up. Once the pressure builds up, the “float valve” will pop up – when it pops up, do not attempt to open the lid! Thereafter, the 55 minute timer will count down on the screen.

After the 55 minutes are over. Press “CANCEL” on your Instant Pot.

Turn the anti-blockage vent (steam release handle) to “VENTING” & allow the steam to release.

Once the “float valve” sinks in, it is safe to open the lid.

The beans should be soft when you break into it.

Strain the beans in a colander & give it a rinse to clean out the brown coloured water. Set aside until ready to use.

Peel & chop the onion.

Rinse & blend the tomato.

Peel & cut the potatoes into quarters.

Press the “SAUTÉ” button the Instant Pot. Press on it again until the heat level is at “NORMAL”. The display should pre-select to 00:30, but it is fine at whichever time because it may be canceled whenever you are done sautéing.

Next, pour in the 2 tablespoons of vegetable oil. Add in the onions, bay leaves, cinnamon sticks, star aniseed, cumin (jeera) seeds, fennel (soomph) seeds & the cloves.

Mix well. Sauté until onions are translucent.

Once the onions are translucent, add in garam masala, cumin (jeera) powder, coriander (dhania) powder, red chili flakes, chili powder/masala, turmeric powder & ginger & garlic paste.

Mix well.

Add in the blended tomato, salt to taste & curry leaves.

Mix & allow the tomatoes to cook for 5 minutes.

After 5 minutes, add in the potatoes & pour in a little water.

Give it a stir so that the potatoes are coated in the spices.

Next, place a lid over the Instant Pot whilst on the sauté mode. I do not have the Instant Pot lid so I used a lid that I had on hand.

Allow the potatoes to cook until soft.

Thereafter, add in the cooked beans.

Pour in very little water.

Gently mix until everything is combined.

Cover with a lid once more & allow the beans to infuse flavours for 5 minutes.

After 5 minutes, give it a quick stir.

Press “CANCEL” on your Instant Pot, this will turn off the “SAUTÉ” mode.

Empty out into a serving bowl & garnish with freshly chopped coriander (dhania).

Serve this Instant Pot Sugar Beans Curry With Potatoes with bread, rice, puris or rotis.