Instant Pot Vegetable Curry
Instant Pot Vegetable Curry blends fresh vegetables with spices and the result is a delicious, spicy curry dish.
Servings 8
Calories 387kcal
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.
