Step 1

Pour 1 cup water into the instant pot liner.

Step 2

Put the cubed potatoes and mixed vegetables in the steamer basket.

Step 3

Place the steamer basket in the instant pot liner. (if needed on a trivet)

Step 4

Close and lock the lid with the pressure valve in the sealing position.

Step 5

Cook on high-pressure mode for 5 minutes. (set "keep warm" on)

Step 6

Allow pressure to release naturally for 5 minutes and then release the remaining pressure manually by moving the pressure valve to the venting position until the silver pin drops.

Step 7

In a mixing bowl, add the cooked potatoes and mixed vegetables.

Step 8

Add all the ingredients from the 'salt and spices' ingredient list.

Step 9

Mash and mix everything well into a soft dough-like texture ensuring there are no potato chunks.

Step 10

Divide the mixture into 8 parts and make small patties of 2 inches diameter.

Step 11

Preheat the air fryer to 360 °F.

Step 12

Make a cornstarch slurry by mixing water and cornstarch until there are no lumps.

Step 13

Dip each patty in the slurry and then coat with breadcrumbs.

Step 14

Place them in an air fryer on parchment paper and spray some oil with an oil sprayer.

Step 15

Air fry for 5 minutes.

Step 16

Flip the cutlets and spray oil on the other side.

Step 17

Air fryer for another 5 minutes.