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Delicious homemade curry is only minutes away with this EASY Instant Pot Green Curry recipe! This vegan curry is super healthy and oil-free.
Easy Instant Pot Green Curry
My love affair with curry started when I tried Trader Joe’s Thai Red Curry Sauce. Unfortunately, it contains egg so I gave it up when I went vegan. Good news: you can make delicious curry at home! It may seem a little intimidating if you’ve never made it – but its actually pretty simple when you use store-bought curry paste. This recipe is even easier thanks to the Instant Pot!
I added a ton of delicious veggies to this healthy vegan curry – it’s totally PACKED with nutrition! Feel free to leave any out or substitute your favorites. Other great veggies to add to curry are carrots, green beans, and eggplant. Veggies that need to cook a bit longer like carrots should be added along with the potatoes in the beginning. Veggies that cook quickly, or just need to be thawed, can be added when you heat up the curry in soup mode (refer to the directions in the recipe card below.)
If you make this vegan instant pot green curry, snap a photo and tag me on Instagram! @karissasvegankitchen
Instant Pot Green Curry
Ingredients
- 3 medium potatoes - peeled and cubed
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1/2 sliced red bell pepper
- 1/2 cup vegetable stock
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 tbsp green curry paste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup coconut milk
- 2 cups vegetable stock - or more if needed
- salt to taste
Instructions
- To Instant Pot, add potatoes, cauliflower, broccoli, red bell peppers and 1/2 cup vegetable stock.
- Set Instant Pot to manual for 3 minutes. Make sure the valve is sealed. When the timer goes off, release the valve manually. Wait until the steam finishes coming out completely, then remove the lid.
- Set the Instant Pot to soup mode. Add in corn, peas, green curry paste, onion powder, garlic powder, coconut milk, and vegetable stock. Stir until paste is completely dissolved. Keep the lid off.
- When soup is fully heated (5-10 minutes), it's time to eat! Season with salt if desired. Serve over rice or just as is.
Tenli says
I made this tonight. Based on other comments I set the IP to just 2 minutes. All the veggies were cooked just right. Also I added the whole can of coconut milk instead of 1 cup just because I didn’t want to waste the rest. Turned out perfect! I don’t like spicy food and to me this was not too spicy. Really good flavor but I love ginger so I think next time I will add some.
Amy says
I didn’t have broccoli, so I used a little more cauliflower and 1.5 c. of frozen mixed veggies (corn, peas, green beans, and carrots). Also, I used miso paste instead of green curry paste and added a touch of curry powder. I don’t like much spice, so kept it simple. Many other comments indicated the veggies got overdone, so I just used the soup mode, without pressure cooking the potatoes and cauliflower first. It ended up taking longer overall for the potatoes and cauliflower to get tender, but the flavor was great. Definitely repeatable.
Leeanne says
I made this last night – was so easy and quick!
I swapped sweet potatoes for the white potatoes, and I serve it on a bed of spinach…the hot curry wilts the spinach and I get my greens.
Can’t wait to make it again.
Julie says
Hi there! We’re omitting the potatoes in this recipe – any tips for how much liquid to use and how long to cook with no potatoes? Thanks!
Karissa says
Cook as directed (through Step 2). When you get to Step 3, try just 1 cup of vegetable stock and add more if needed!
Seymour B. says
Hey Karissa, we’re new Instant Pot owners and tried your recipe tonight. We liked it but were confused about cooking in Soup Mode without the lid on. Our newer Instant Pot just beeps constantly and shows the “Lid” notification when we do so. Is it actually still doing anything during this? Thanks!
Jenn says
The flavors are great, but my veggies came out very over cooked and mushy. Not sure where I went wrong, I’ll try again though!
Jeff says
It was good but wayyyyy too spicy for my kiddos. Also it was more of a soup than what i had in mind. Next time i’m gonna put red curry paste and skip the peppers for they were kinda mushy.
Still i liked it.
Katie says
I made this tonight was it was amazing. & super easy too. Thank you!! This will definitely be a new staple in our household! Yum!
Elizabeth says
My family loves this recipe, even my incredibly picky 5 year old! It’s become a staple in our house. Thank you for this winner!
Karissa says
Oh that’s wonderful! Thank you for commenting.
Melanie says
I added diced tofu and cumin. It’s delicious! Thanks for the recipe! Does it freeze?
Johanne Beaulieu says
If I double the recipe, should I double the steaming time too? Thanks
Karissa says
No need to double the time. Just make sure you don’t fill the instant pot too much when doubling. It shouldn’t be filled higher than 2/3 with soup-type recipes.
Erin says
Hi! Trying this recipe tonight, but I’m confused about the soup mode. My instruction booklet says soup mode is a pressure cooking setting with the lid on. Does it work without the lid also? Thanks!
Karissa says
Yes, it will still work without the lid on!
Holly says
My veggies are mush after steaming and dissipated after souping. Ive even though steaming for 1 minute, still mush. I use a 6 quart instant pot on manual. I’m starting to wonder if I should just soup it all and skip steaming. Why is this going so wrong? I just want whole soft veggies in my curry. 🙁 Tried this 4 times, every time a bit different.
Karissa says
Oh no! Are you manually releasing the valve right after the timer goes off? If so, I would just skip the steaming and use soup mode.
Pearlas says
We are a mixed family a vegetarian and nonvegetarian eaters and we all love this recipe! Thank you
Nina says
This has become a go to recipe for me, I switch up the veg depending on what I have at hand
Matt Nightingale says
You should specify if you’re not supposed to use the lid in soup mode. Not sure what happened but I got a burn error, and there was plenty of liquid in the pot. Lid is the only thing I can think was an issue
Karissa says
The instructions say to remove the lid, but I can reiterate that.
Gemma Wilkinson says
Freaking delish! I’ve made it three times in a month. SO GOOD, thank you!
Kristen says
Made this tonight..it was delicious..added a little kale at the end, but otherwise followed the Basic recipe exactly..just change up the veghies for what i had on hand.
Karissa says
Yum! Glad you enjoyed.
Katie says
For those of us still new to instant pots, it would be helpful to know how long to cook in soup mode and which pressure release should be used. I’m guessing on this one.
Karissa says
Hi Katie, I will further clarify in the directions but because there are several different models of Instant Pots and similar appliances, the time often varies. It could take between 5-10 minutes. By “release the valve” I mean to manually release. Thank you for your input.
Jana says
Can I use coconut cream (trader joes) in liue of coconut milk?
Karissa says
Yes – I’d recommend using about 1/3 cup of the coconut cream and an extra 2/3 cup of veg stock to replace 1 cup of coconut milk.
Erin says
Can you add times for those of us new to the instant pot? Also, it would be helpful if you’d add all the steps for to arrive at a total cooking time (warm up time, vent time, soup time, vent time). Thanks!
Karissa says
Hi, Erin! These times will vary depending on your Instant Pot.
Alison says
This looks soo good but will red curry paste work? What’s the difference between the two?
Karissa says
They’re just made from different chilis, red is spicier than green. You can use whichever you prefer!