Rich and fragrant Instant Pot Vegetable Curry that is made easily in the Instant Pot for a meatless meal that’s great with a side of rice!
Some of the best memories of a really good meal have been from a local food truck. A few years ago, I remember driving by an area of town on a Friday afternoon that was loaded with food trucks.
Who doesn’t love a GOOD food truck?
It’s hard to pass by something like that without feeling the urge to stop and pull over. The last time I pulled over for this Friday Food Truck event, I ended up picking up some curry. This curry came from one of the most popular food trucks. If there was a contest for best curry then this food truck would have gotten a trophy the size of Texas.
It is just that good.
There’s just something about a really spicy, flavorful curry that hits the spot. Served over rice… yum yum! While this curry was made with chicken, who’s to say you have to use chicken in curry?
Instant Pot Vegetable Curry
The Instant Pot has been a staple in households for the last few years. Pull out your Instant Pot and use up your garden bounty to throw this vegetable curry together.
If the Instant Pot can make everything from Pumpkin Cheesecake to Mexican Tamales, and even homemade yogurt, then there is no doubt it can make curry.
The potatoes, zucchini, and squash come together with rich, deep spices. Serve it over rice and garnish with cilantro. There you have a cheap, healthy dinner that’s simple to make on busy weeknights.
Instant Pot Vegetable Curry
- Instant Pot Pressure Cooker
- 8 small red potatoes peeled and sliced into quarters
- 15 baby red potatoes peeled and sliced into quarters
- 1 zucchini peeled and quartered
- 1 yellow squash peeled and quartered
- 1 Tbsp minced garlic
- 1/2 tsp cayenne
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp cardamom
- 1 tsp curry
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 28 oz vegetable broth
- 1/2 C frozen peas and carrots
- 1/2 C coconut milk
- 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.
- 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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