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Instant Pot Vegetable Curry

Instant Pot Vegetable Curry

Instant Pot Vegetable Curry blends fresh vegetables with spices and the result is a delicious, spicy curry dish.
Course Main Course
Cuisine American
Keyword 30minutes, dinner, healthydinner, instantpot, instantpotdinner, vegetablecurry
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 259kcal
Author Alkaline Recipes


  • Instant Pot


  • 1 onion, chopped
  • 1 large sweet potato, peeled and chopped
  • 4 cups baby broccoli, chopped
  • 4 cloves garlic, minced
  • ¼ cup 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.


Not cooking in an Instant Pot?
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.


Serving: 1cup | Calories: 259kcal