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    Home → Recipes → 30 minutes or less

    Instant Pot Vegetable Curry

    Published: Dec 13, 2018 · Modified: May 14, 2023 by Alkaline Recipes with 5 Comments

    Jump to Recipe - Print Recipe

    Instant Pot Vegetable Curry.  This dish blends fresh vegetables with spices and the result is a tasty, spicy curry dish. Packed with protein, fiber, vitamins, and minerals, this Instant Pot Vegetable Curry is off the charts delicious. 

    single serving of instant pot vegetable curry in a yellow soup bowl

    Ready in less than 30 minutes, this combination of broccoli, sweet potatoes, quinoa, and chickpeas is mixed with a creamy, spicy curry sauce.  All of the fresh ingredients and spices are enhanced by Instant Pot pressure cooking which just melds them all together. The secret ingredient?

    Anaheim chiles!  Personally, I was not expecting this homemade from scratch dish to turn out this well.  It is addictive, and can be paired with white rice, noodles, or served as a thick soup.  Serve with your favorite bread, and top with your favorite herbs.

    This dish is vegan, vegetarian, gluten-free, and dairy-free.  If you, like me, have people at your table who aren't vegan or vegetarian,  you can add tofu or chicken.

    Jump to:
    • Health Benefits
    • 🥘 Ingredients
    • Instructions
    • Tips
    • Frequently Asked Questions
    • More Instant Pot Recipes
    • Recipe

    Health Benefits

    Sweet potatoes are highly nutritious which is why they are considered a superfood. They are a great source of fiber, vitamins A and C, and minerals such as magnesium, calcium, phosphorous, and potassium.

    Broccoli is another superfood used in this dish. Broccoli is low in calories and contains important nutrients and antioxidants that help support a healthy immune system.

    Quinoa is a complete protein and also rich in antioxidants. Because of the high fiber content found in quinoa, it is good for digestive health.

    Chickpeas are another reason this dish is packed with protein, fiber, vitamins, and minerals. The protein and fiber in chickpeas are what will help you to feel full after eating Instant Pot Vegetable Curry.

    As an alternative to soy sauce, coconut aminos contain significantly less salt, which is better for your heart health.

    🥘 Ingredients

    I won't lie, there are quite a few ingredients needed to make this dish, but the end result will be worth all that time cutting up vegetables. Here is the shopping list for Instant Pot Vegetable Curry:

    Ingredients used to make instant pot vegetable curry
    • Onion
    • Sweet potato
    • Baby broccoli
    • Garlic
    • Anaheim chiles
    • Ginger
    • Quinoa
    • Chickpeas
    • Canned tomatoes
    • Seasonings - sea salt, granulated garlic, turmeric, coriander, red pepper flakes
    • Coconut aminos
    • Vegetable broth
    • Coconut milk
    • Chicken thighs - optional
    • Fresh herbs - cilantro or rosemary for garnish

    Instructions

    Instant Pot Vegetable Curry takes less than 30 minutes to make and you end up with a nutritional and delicious meal. Using the Instant Pot will save you the most time, but this dish can also be made in a crockpot or on a stovetop. For directions on cooking in a crockpot or on the stovetop see the notes in the recipe card down below.

    sweet potato, onion, broccoli, and chile in instant pot
    1. Add vegetable broth to the bottom of the Instant Pot and add spices and coconut aminos. Stir. Add vegetables.
    quinoa, chickpeas, canned tomatoes, and spices being added to instant pot
    1. Mix in the remaining ingredients.
    coconut milk and vegetable broth being added to instant pot
    1. Close vent, secure lid, and pressure cook for 8 minutes.
    instant pot vegetable curry after cooking
    1. After cooking is complete, let the pressure naturally release for 10 minutes. Open vent.
    single serving of instant pot vegetable curry in a red soup bowl
    1. Serve vegetable curry on noodles or a bed of rice. Top with herbs and enjoy!
    single servings of instant pot vegetable curry topped with fresh herbs

    Tips

    This Instant Pot Vegetable Curry is so easy to make and cooks quickly in the Instant Pot to enjoy a healthy dinner in 30 minutes. Here are my top tips for making this dish.

    • Don't fill past the top line in the Instant Pot because this can cause the venting knob to clog and also result in a big mess.
    • Turn the vent away from the cabinets when releasing pressure so that steam doesn't damage your kitchen.
    • If you like your dish a little thicker, blend a small amount with a hand blender, but don't blend for too long, or you will have soup.
    • If you have people at your table who are not vegan or vegetarian, or you just want more protein, you can add 14 ounces of firm tofu or 4 boneless, skinless chicken thighs. Increase cooking time to 20 minutes with chicken.
    • This dish can be made with different veggies. Green beans, zucchini, cauliflower, green peppers, peas, and butternut squash are some great vegetables to add to this vegetable curry dish.

    Frequently Asked Questions

    Can this dish be made without an Instant Pot?

    Yes! Instant Pot Vegetable Curry can also be made in the crockpot or on the stovetop.
    Crockpot method: Add all ingredients to a crockpot and cook on high for 4 hours or on low for 8 hours.
    Stovetop method: Add all ingredients to a large soup pan. Bring to boil, and simmer for 2 hours.

    Can I use frozen vegetables?

    I don't see why not. I usually have fresh vegetables that need to be used up, so that is what I use, but frozen vegetables should work just as well for this recipe. It will save you time and if that's all you have then I say go for it.

    How do I store leftovers?

    Instant Pot Vegetable Curry can be stored in an airtight container in the fridge and will last for up to 4 days.

    Can I freeze Instant Pot Vegetable Curry?

    Yes! Add cooked and cooled vegetable curry to an airtight container or freezer bags and store in the freezer for up to 3 months. Let thaw completely and then reheat in a saucepan over medium heat. Add a little extra vegetable broth or coconut milk if necessary.

    More Instant Pot Recipes

    If you liked this Instant Pot Vegetable Curry check out more recipes on Green Scheme that can be made in 30 minutes using an Instant Pot.

    • Beyond Meat Chili - A vegan chili recipe using Beyond Beef as an alternative meat product.
    • Creamy Spinach Butternut Pasta - Packed with nutrition and flavor this dish is incredibly creamy and delicious.
    • Red Curry Cauliflower Soup - This dish is ready in 20 minutes and only takes 8 ingredients.
    • Instant Pot Ramen - This spicy soup recipe is the best and quickest way to have that warm comfort food.

    Recipe

    Instant Pot Vegetable Curry

    Instant Pot Vegetable Curry

    Alkaline Recipes
    Instant Pot Vegetable Curry blends fresh vegetables with spices and the result is a delicious, spicy curry dish.
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 8
    Calories 387 kcal

    Equipment

    • Instant Pot

    Ingredients
      

    • 1 onion chopped
    • 1 large sweet potato peeled and chopped
    • 4 cups baby broccoli chopped
    • 4 cloves garlic minced
    • ¼ cup chile anaheim chile, chopped
    • 1 tablespoon fresh ginger minced
    • ½ cup quinoa
    • 15 ounces can chickpeas drained
    • 29 ounces canned tomatoes chopped
    • 2 teaspoons sea salt
    • 1 teaspoon granulated garlic
    • 1 teaspoon turmeric
    • ½ teaspoon coriander
    • 1 teaspoon red pepper flakes
    • 2 tablespoons coconut aminos
    • 32 ounces vegetable broth
    • 27 ounces coconut milk
    • 4 boneless, skinless chicken thighs optional

    Instructions
     

    • Add vegetable broth to Instant Pot and add spices and coconut aminos. Stir well. Add all remaining ingredients.  Stir well.
    • Place lid on Instant Pot, and close vent.  Set Instant Pot to pressure cook for 8 minutes.  After cooking is complete, let pressure naturally release, NR, for 10 minute.  Open vent.
      If you are adding chicken, increase pressure cooking time to 20 minutes.
    • Serve vegetable curry on noodles or white rice.

    Notes

    Not cooking in an Instant Pot?
    Crockpot:
    Add all ingredients to a crockpot, and cook on high for 4 hours or on low for 8 hours.
    Stove Top:
    Add all ingredients to a large soup pan.  Bring to boil, and simmer for 2 hours.

    Nutrition

    Serving: 1cupCalories: 387kcalCarbohydrates: 31gProtein: 17gFat: 24gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 54mgSodium: 1348mgPotassium: 915mgFiber: 5gSugar: 8gVitamin A: 6626IUVitamin C: 20mgCalcium: 84mgIron: 6mg
    Keyword 30minutes, dinner, healthydinner, instantpot, instantpotdinner, vegetablecurry
    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Naomi

      April 25, 2023 at 12:47 pm

      5 stars
      One of the best recipes I’ve tried so far! I did everything the same except I didn’t blend it because I wanted it thin to have as a soup. So tasty and I will definitely be making it again.

      Reply
    2. Karen

      February 17, 2023 at 4:59 pm

      Can you add information about grams of carbohydrates?

      Reply
      • skylar

        May 14, 2023 at 10:08 am

        Done!

        Reply
    3. Valerie Schaefer

      December 20, 2018 at 1:50 pm

      Your red curry soup looks fabulous!

      Reply
      • greenschemetv

        December 20, 2018 at 2:03 pm

        Thank you! It actually turned out to be delicious...

        Reply

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