Aloo Gobi Instant Pot Pressure Cooker 1
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4.71 from 24 votes

Instant Pot Aloo Gobi / Potato & Cauliflower Stir Fry

A healthy & delicious potato and cauliflower stir fry made in the instant pot. So easy and quick, takes just 20 minutes. Vegan & Gluten Free.  
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: instant pot, pressure cooker, punjabi
Diet: Gluten-free, Nut-free, Paleo, Vegan
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 153kcal
Author: Meeta Arora


  • 1 Cauliflower (Gobi) medium, rinsed & cut into florets (about 1.25 lbs or 4 cups)
  • 1 Potato cut into small cubes (about 1 cup)
  • 2 tbsp Ghee or Oil
  • 1 tsp Cumin seeds (Jeera)
  • 1 Green Chili Pepper slit into two (optional)
  • 1/2 Onion small, diced (about 1/2 cup)
  • 1 Tomato large, chopped (about 1 cup)
  • 1/2 tbsp Ginger minced
  • 1/2 tbsp Garlic minced
  • 1 tsp Dry Mango powder (Amchur) or Lemon juice
  • Cilantro to garnish



  • Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds and green chili. Saute for 30 seconds. 
  • Add diced onions, ginger and garlic paste. Stir them. 
  • Add chopped tomatoes and all spices. Add potato cubes and stir it all up. Saute for 2 minutes, so the potatoes are slightly cooked. 
  • Add cauliflower florets and stir well. Scrape off anything stuck to the bottom of the pot. If needed, add 1/8 cup water to deglaze the pot. Press Cancel and close the instant pot lid. 
  • Set the instant pot to MANUAL or pressure cook mode at low pressure for 2 minutes. It will take 8-10 minutes for the instant pot to come to pressure. 
  • When the instant pot beeps, quick release the pressure manually. 
  • Add the dry mango powder and garnish with cilantro. Aloo Gobi is ready to be served. 



  • If you are worried about making Aloo Gobi in the instant pot without adding water, add 1/8 cup of water along with the cauliflower. 
  • If you want a little more heat, add more cayenne or 1/2 tsp of garam masala. 
  • If you don't have dry mango powder, replace it with 1 tablespoon lemon juice. 
  • Stove top variation:  Follow the same steps, cook it covered with lid for 5 minutes,  Then remove lid and cook it for 10 minutes.
  • Low Carb or Keto Variation: Skip potatoes.  
  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. 


Serving: 267g | Calories: 153kcal | Carbohydrates: 19.42g | Protein: 4.59g | Fat: 7.83g | Saturated Fat: 0.76g | Trans Fat: 0.028g | Sodium: 632mg | Potassium: 793mg | Fiber: 5.1g | Sugar: 5.56g | Vitamin A: 1450IU | Vitamin C: 123.8mg | Calcium: 60mg | Iron: 1.8mg