Curries are one of my favourite foods. I say curries because what is in them is less important to me than the curry itself. The blends of spices and the creaminess of yogurt or coconut is so warming and delicious. Today I am sharing a quick and easy Veggie Curry made in the Instant Pot.
First…gather your ingredients:
- 2 zucchini, cubed
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 2 cups chicken broth
- 15 ounces cream of coconut or coconut milk
- ¼ cup curry powder
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cumin
Don’t have those specific vegetables? That’s ok. You can sub what you have!
Place all your veggies in the Instant Pot liner. ALWAYS use the liner (I know that sounds silly but so many people have accidentally forgotten to put it in).
Add your spices and cream of coconut (or coconut milk). Turn pressure valve to sealing and set manual pressure on high for 10 minutes. Your IP will come to pressure and then cook for 10 minutes. The timer won’t start counting down immediately.
Do a quick release when pressure time has finished by turning the valve to “venting”. Use a wooden spoon to do this so you don’t get steamed.
Give your curry a quick stir and serve over steamed rice or with naan. Yum! (Try your hand at homemade naan with my friend Fareen’s recipe that is made on the bbq or in a cast iron skillet. It is so good!)
I absolutely love my Instant Pot. It makes meals fast and easy without heating up the house. We use it a lot at the lake. Just the other day I made shredded chicken in the Instant Pot so I could make nachos. They were a big hit. I am slowly expanding my recipes that I make in it so expect to see more Instant Pot recipes in the future! Make sure you also check out my 23 Savoury Instant Pot Recipes to try.
Not quite on the Instant Pot band wagon yet? Read what to expenct in my Instant Pot vs CrockPot post. Love your Instant Pot? Well, you will LOVE these Instant Pot Accessories that will take your IP to the next level!
Instant Pot Veggie Curry in a Hurry!
Instant Pot Veggie Curry
- Combine all your vegetables in the Instant Pot liner. Add the spices and coconut cream or coconut milk.
- Turn the IP pressure valve to sealing and set manual pressure to high for 10 minutes. Your IP will come to pressure and then start counting down the time. Don't fret if the timer doesn't change immediately.
- Once the timer beeps, do a quick release of the pressure. You do this by turning the valve to "venting" using a wooden spoon (for safety in case a jet of steam comes out).
- Stir your curry and serve over steamed rice. Enjoy!