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Black Pepper Potatoes - Instant Pot Spicy Indian Potatoes

Black Pepper Potatoes - Instant Pot Spicy Indian Potatoes: these potatoes are the easiest side dish ever! The pepper adds an ideal accent to these potatoes without masking their natural flavor.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appertizer, Main Course, Side Dish
Cuisine Indian
Servings 3


  • Pressure Cooker
  • Instant Pot


  • 1 and 1/2 pounds potatoes, yukon gold, roughly 5 mid sized (3 and 1/4 cups chopped)
  • 2 and 1/2 tbsp oil of choice
  • 1/2 tsp cumin seeds  (jeera)
  • 1/2 tbsp ginger paste
  • 1 serrano pepper, small (finely choped 1/2 tsp)
  • 3/4 tsp salt
  • 1/2 tsp sugar
  • 1/4 cup water
  • 2 tbsp cilantro leaves, freshly chopped

Whole spices

  • 1 tbsp coriander seeds, whole
  • 1 tbsp cumin seeds, whole
  • 1 and 1/4 tbsp peppercorns, whole



  • Grind all the whole spices in a coffee blender or a spice mixer. Set them aside.
  • Rinse, peel and chop the potatoes in approximately bite size pieces about 1/2 to 3/4-inch cubes. (No larger than 3/4 inch).
  • Rinse and chop the serrano peppers finely.


  • Select sauté on the Instant Pot and adjust to normal. Next, add oil.
  • When the oil is hot add in cumin seeds.
  • When the cumin seeds splutter add in the potatoes, ginger paste and chopped serrano peppers. Sauté the potatoes for about 5 minutes until they are partially cooked. Moreover, keep stirring to prevent them from sticking to the pot.
  • Then, add in salt, sugar, ground spices. Stir well. Then add in 1/4 cup water and mix well. Press cancel. (If your pot tends to gives the burn notice then add 1/2 cup water instead).
  • Make sure nothing is stuck to the bottom of the pot. Secure the lid on the pot and select manual/high pressure for 4 minutes. When done quick release the pressure. If there is extra liquid select saute and let it evaporate. Should take a minute.
  • Transfer to  a serving bowl and garnish with cilantro.


  • This dish is spicy. On a scale of 1 to 5 in terms of spice levels, I would place it at 4 with 5 being higest.
  • You can reduce the peppercorns or serrano peppers if you cant handle very spicy food.
  • Every potato quality is different and absorbs water differently. Make sure you sauté till the potatoes are partially cooked.
  • Cut the potato to bite size pieces and not large.
  • If your instant pot gives a burn signal then add 1/2 cup water instead of 1/4 cup. You can select sauté and evaporate the excess water once you depressurize and open the lid.
  • If your pot tends to gives the burn notice then add 1/2 cup water instead of  1/4 cup. You can saute and remove the excess water later after depressurizing. This dish is meant to be dry.
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