Instant Pot® Vegan Korma

Prepare the Korma Paste: In an electric blender, combine 1/4 of the red onion, the green chile pepper, 1/4 cup of water, raw cashews, garlic, tomato paste, and ginger. Blend until you achieve a creamy, pesto-like consistency, adding a touch more water if needed. Set aside. (Prep time: 10 minutes)

Toast the Spices: In a mortar, combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon stick. Gently crush with a pestle to release their aromatic oils. Thinly slice the remaining onion quarters. (Prep time: 5 minutes)

Sauté and Build Flavors: Turn on your Instant Pot® and select the 'Sauté' function. Add the crushed spice mixture to the pot and toast until fragrant (about 30 seconds). Pour in the vegetable oil, followed by the cashew pesto, sliced onions, cauliflower, broccoli, tomatoes, chickpeas, carrot, chopped red chile pepper, garam masala, turmeric, and chili powder. Stir well to combine. Cancel the 'Sauté' function. (Cook time: 5 minutes)

Pressure Cook: Close and lock the Instant Pot® lid. Select 'High Pressure' and set the timer for 5 minutes. Allow approximately 10 minutes for the pressure to build. (Pressure build time: 10 minutes)

Natural Pressure Release: Once the cooking time is complete, allow the pressure to release naturally (this may take between 10 to 40 minutes). Carefully unlock and remove the lid. (Pressure release time: 10-40 minutes)

Final Touches: Stir in the baby spinach until wilted. Gently fold in the coconut milk and vegan yogurt. (Prep time: 3 minutes)

Garnish and Serve: Ladle the Korma into bowls and garnish generously with chopped roasted cashews and fresh cilantro. Serve hot with naan bread or brown basmati rice. (Prep time: 2 minutes)