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Instant Pot Vegetable Curry
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5 from 1 vote

Instant Pot Vegetable Curry

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!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Course
Cuisine: American
Keyword: curry, meatless, vegetable
Servings: 8 people
Author: Admin

Equipment

  • Instant Pot Pressure Cooker

Ingredients

Curry:

  • 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

For garnish:

  • 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.
  • 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.