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Easy Instant Pot Vegetable Curry Recipe

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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. Serve it up with our Instant Pot rice.

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! 

instant pot vegetable curry recipe

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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 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
instant pot vegetable curry recipe

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Recipe

Yield: 6 servings

Instant Pot Vegetable Curry

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

  1. Add in small and baby red potatoes. Add in minced garlic.
  2. 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.
  3. 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.
  4. 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.

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Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 907Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 880mgCarbohydrates 191gFiber 19gSugar 17gProtein 24g

Did you make this recipe?

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