Name: Instant Pot Vegetable Curry
Prep time: 10 min
Cook time: 8 min
Total time: 28 min
Yield: 6
Cuisine: Asian-Inspired
Ingredients: 8 small red potatoes; peeled and sliced into quarters; 15 baby red potatoes; sliced into quarters; 1 zucchini; peeled and quartered; 1 yellow squash; peeled and quartered; 1 tablespoon minced garlic; 1/2 teaspoon cayenne; 1 teaspoon cumin; 1 teaspoon turmeric; 1 teaspoon cardamon; 1 teaspoon curry; 1 teaspoon cinnamon; 1 teaspoon salt; 2 teaspoons cracked black pepper; 1 - 28 ounce vegetable broth; 1/2 cup frozen peas and carrots; 1/2 cup coconut milk; Top with cilantro

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Looking for a simple no fail instant pot vegetable curry recipe? This is the one to stick to! Go give it a try for dinner tonight.

Perfect for when you want to whip up a quick dinner for the entire family, and still have everyone licking their taste buds, this vegetable curry might just become your next favorite.

Best of all, even if you don’t have all the veggies, you can still play around and experiment and make it a lip smacking success.

Ready to try it out yourself? Give this a quick read before you do!

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.

How Do I Thicken My Instant Pot Vegetable Curry Recipe?

Did you end up adding a bit too much stock into the curry than needed? Wondering how to fix it and get the right consistency for your curry? Well, there’s actually an easy way out.

Create a simple slurry using some cornstarch and water, and add it slowly into the curry towards the end, while keeping the saute mode on your instant pot on.

Keep stirring the curry constantly until it comes up to a boil and the curry starts to thicken. Another way to thicken your curry is to add in a bit of coconut milk as well- it will lend your curry a nice creamy consistency and flavor too.

How Do I Check if the Veggies are Cooked?

One of the most important things to remember when you’re cooking curry is that you need to ensure all the veggies are cooked to perfection.

But how do you check that? Well, all it takes is a little poke with a fork. If the fork manages to glide into the veggie without effort, it means it is all done.

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Instant Pot Inner Pot – I like to have an extra inner pot available because of how much cooking I do in my Instant Pot. It comes in really handy when I want to put a lid on the inner pot and refrigerate the leftovers, or mix up ingredients the night before to save time at the end of the day.
Silicone Lid for Instant Pot– I’m not sure how I lived without this one. Having a silicone lid for my Instant Pot has made life so much easier. It is perfect for adding ingredients a day or two ahead of time.
101 Instant Pot Recipes for Beginners– If you are new to pressure cooking, this is a great ebook to get you started with basic recipes you will use over and over again.

Instant Pot Asian-Inspired Recipes

Which Other Veggies Can I Add?

When it comes to making a curry, the possibilities are quite literally endless. It doesn’t matter what veggie you have lying in the refrigerator- you’re most certainly going to be able to add it into your curry.

Some good veggies you could consider are broccoli, zucchini, sweet potatoes, carrots, pumpkin, okra, cauliflower, mushrooms, tomatoes, bell peppers, spinach, green beans, eggplant, asparagus, baby corn etc.

If you’re looking to make your curry protein rich you could also add in some chickpeas or other lentils. Or even better- some tofu!

Serving Ideas & Suggestions

So now that you’ve finalized on the curry, it is time to look at some serving suggestions and ideas for you to try out.

The best accompaniments to go along with this flavorful curry are obviously- some plain steamed rice or some bread to mop up the gravy!

Apart from that, there’s a lot more you could try out. Here are some ideas worth considering.

Naan
Indian flatbread (chapati)
Cucumber and yogurt salad
Rice pilaf

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Yield: 6 servings

Instant Pot Vegetable Curry

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 10 minutes

Total Time 28 minutes

Ingredients

8 small red potatoes; peeled and sliced into quarters
15 baby red potatoes; sliced into quarters
1 zucchini; peeled and quartered
1 yellow squash; peeled and quartered
1 tablespoon minced garlic
1/2 teaspoon cayenne
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cardamon
1 teaspoon curry
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons cracked black pepper
1 - 28 ounce vegetable broth
1/2 cup frozen peas and carrots
1/2 cup coconut milk
Top with cilantro

Instructions

Add in small and baby red potatoes. Add in minced garlic.
Stir in cayenne, cumin, turmeric, cardamon, curry, cinnamon, salt, and pepper. Fill with broth just until potatoes are covered. Place lid on instant pot. Set valve to sealed position. Press pressure cook or manual button and set to 8 minutes.
Once the instant pot stops counting quick release pressure. Set to saute mode and then add in zucchini and squash. Saute for about 2 to 4 minutes. Add in frozen peas and carrots. Slowly stir in coconut milk. Add a little at a time to not make the curry soupy. Then mash the potatoes some. The curry should coat the back of a spoon. You may not need all the coconut milk.
Serve with rice and topped with cilantro.

Notes

Tips: If your curry is too watery add a little cornstarch slurry. The idea is to add the coconut milk for flavor and slowly if it starts to look a little too much then stop. You want to keep a thick consistency.

Easy Instant Pot Vegetable Curry Recipe

How Do I Thicken My Instant Pot Vegetable Curry Recipe?

How Do I Check if the Veggies are Cooked?

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