Sugar Beans Curry with Potatoes

"Instant Pot Sugar Beans Curry With Potatoes is my quick & easy way of cutting down the time to make this delicious meal.
Usually on the stove-top, Sugar Beans can take up to 2-4 hours to boil, depending on the store it was purchased from & the quality of the beans, whereas in the Instant Pot, it literally takes only 55 minutes to become soft".

This simple recipe is an essential for vegetarians and vegans.

Thank you Denisiya @Eat Mee Recipes for the simple and delicious recipe!

Ingredients:
Pressure Cooking Sugar Beans:
1 cup sugar beans (pinto beans)
salt to taste
1 teaspoon vegetable oil
2 ½ cups (600 ml) water

For The Curry:
2 tablespoons vegetable oil
½ onion
2 bay leaves
1 star aniseed
2 cinnamon sticks
4 cloves
½ teaspoon cumin (jeera) seeds
¼ teaspoon fennel (soomph) seeds
1 tomato
salt to taste
1 teaspoon garam masala
1 teaspoon coriander (dhania) powder
½ teaspoon cumin (jeera) powder
½ teaspoon turmeric powder
1 teaspoon red chili flakes
½ teaspoon ginger & garlic paste
1 sprig curry leaves
3 tablespoons chili powder/masala
2 potatoes
fresh coriander (dhania) for garnishing and water as needed

Method:
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, 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.
Rinse out the inner stainless-steel pot & have it ready for the next steps.
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.