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
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
- 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.
We are a mixed family a vegetarian and nonvegetarian eaters and we all love this recipe! Thank you
This has become a go to recipe for me, I switch up the veg depending on what I have at hand
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
The instructions say to remove the lid, but I can reiterate that.
Freaking delish! I’ve made it three times in a month. SO GOOD, thank you!
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.
Yum! Glad you enjoyed.
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.
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.
Can I use coconut cream (trader joes) in liue of coconut milk?
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.
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!
Hi, Erin! These times will vary depending on your Instant Pot.
This looks soo good but will red curry paste work? What’s the difference between the two?
They’re just made from different chilis, red is spicier than green. You can use whichever you prefer!