Instant Pot Vegetable Curry
Instant Pot Vegetable Curry is a vibrant and aromatic dish that brings comfort and flavor to your table in under 30 minutes. Packed with fresh vegetables simmered in creamy coconut milk and fragrant spices, it’s perfect for quick weeknight dinners or cozy meals with friends. This versatile recipe allows for easy customization based on your pantry staples and dietary preferences, making it a delightful addition to any culinary repertoire.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Ingredients
Scale
- 2 cups mixed vegetables (carrots, peas, bell peppers)
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 cup low-sodium vegetable broth
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 medium onion, finely chopped
- Salt and pepper to taste
Instructions
- Set the Instant Pot to sauté mode. Add a splash of oil and heat.
- Sauté onions, garlic, and ginger until fragrant (about 3 minutes).
- Stir in curry powder, salt, and pepper; mix well.
- Add mixed vegetables, coconut milk, and vegetable broth. Stir to combine.
- Seal the lid and cook on high pressure for 7 minutes.
- Release pressure carefully before serving over rice or naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Feel free to swap out any vegetables based on availability. For added protein, include chickpeas or tofu. Adjust spice levels by adding chili powder or fresh chilies for extra heat!