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.
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.
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.
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:
- Sweet potato
- Baby broccoli
- Anaheim chiles
- 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
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.
- Add vegetable broth to the bottom of the Instant Pot and add spices and coconut aminos. Stir. Add vegetables.
- Mix in the remaining ingredients.
- Close vent, secure lid, and pressure cook for 8 minutes.
- After cooking is complete, let the pressure naturally release for 10 minutes. Open vent.
- Serve vegetable curry on noodles or a bed of rice. Top with herbs and enjoy!
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
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.
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.
Instant Pot Vegetable Curry can be stored in an airtight container in the fridge and will last for up to 4 days.
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.
Instant Pot Vegetable Curry
- Instant Pot
- 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
- 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.
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.
Can you add information about grams of carbohydrates?
Your red curry soup looks fabulous!
Thank you! It actually turned out to be delicious...