Easy Instant Pot Green Coconut Curry

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!

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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

Servings: 4

Author: Karissa

Delicious homemade curry is only minutes away with this EASY Instant Pot Green Curry recipe! This curry is super healthy and oil-free.

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Ingredients

• 3 medium potatoes chopped
• 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

1. To Instant Pot, add potatoes, cauliflower, broccoli, red bell peppers and 1/2 cup vegetable stock.

2. Set Instant Pot to manual for 3 minutes. Make sure the valve is sealed. When the time goes off, release the valve. Wait until the steam finishes coming out completely, then open the lid.

3. 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.

4. When soup is fully heated, it's time to eat! Season with salt if desired. Serve over rice or just as is.