Place the potatoes, onions, carrots and water in the multicooker. Attach the lid and set to manual, high pressure for 6 minutes. Allow for a natural release of pressure for 2 minutes, then manually release the pressure. Drain the vegetables, discarding the water. Set the potatoes aside and return the stainless-steel insert to multicooker.
Add the stock and curry mix to the multicooker and turn to sauté.
Cook the sauce until thick, about 3-5 minutes. Carefully stir in the cooked vegetables.
To serve, garnish the curry with the sesame seeds and cilantro if desired.
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