Aloo Matar in the Instant Pot

I was excited about this recipe for aloo matar with Instant Pot instructions, but it didn’t quite work out for me. Below, the hacks I think would improve it (for me; I make no claim to authenticity).

INGREDIENTS

• 1 T oil (I used EVOO)
• ½ t whole cumin seeds
• 1 t brown mustard seeds
• 1 small red onion, chopped
• 1 can crushed tomatoes
• 7 cloves garlic
• 1 inch ginger, chopped
• ½ t turmeric
• ½ t cayenne [N.B. This amount makes it good and hot!]
• 1 t ground coriander
• ½ t ground cumin
• ½ t garam masala
• 3 medium potatoes, chopped small (1/2 inch) [N.B. I used ~10 fingerlings, and forgot to weigh them. Next time.]
• ¾ t salt
• 1 C water
• 1 C peas, fresh or thawed if frozen
• ¼ C chopped cilantro
• 1/2 bunch Swiss or rainbow chard

INSTRUCTIONS

1. Set the Instant Pot to sauté, on the LOW setting (MEDIUM went very quickly). Pour in the oil. When oil is hot, add cumin and mustard seeds. Cook until the cumin seeds change color.
2. Add the onions. Stir to combine; cook until translucent (5–6 minutes).
3. Meanwhile, blend the tomato, garlic and ginger into a coarse purée. I did this in a blender, but a food processor would work as well.
4. Add the tomato purée and spices to the pot. Continue to sauté until the purée thickens and garlic smells roasted, 5–6 minutes.
5. Add the potatoes, salt and water. Close the lid of the Instant Pot, and set to pressure cook on MANUAL for 5 minutes. [N.B. I tried 3 min the first time around, which was far too little.]
6. Add the peas and chard. Taste and adjust salt and spice. Turn the pot back to the SAUTÉ function, again on LOW. Simmer for another few minutes, or until the potatoes are cooked to preference.
7. Mix in the cilantro. Add some lemon juice if needed. Serve hot.