Instant Pot Vegetable Curry

Ready for a flavorful and veggie-packed curry recipe that’s ready in just 20 minutes? Whip up a batch of this Instant Pot vegetable curry.

Bonus: You’ll have plenty leftover for lunch tomorrow!

Instant Pots are truly a lifesaver­––their pressure-steaming abilities make it so you can have a delicious and nutritious meal on your plate in no time. I love using the appliance for a variety of dishes, including this Instant Pot vegetable curry.

This tasty vegetable curry is completely vegetarian! It features sweet potatoes, onions, carrots, and broccolini. It’s a super colorful dish that you won’t be able to get enough of.

Want to learn how to make Instant Pot vegetable curry? Let’s get started!

Ingredients

You’ll need a handful of ingredients to make this Instant Pot vegetable curry.

Vegetables: You’ll need onions, sweet potatoes, carrots, and broccolini to provide a colorful mix of vegetables. You can add any other veggies that you’d like, too.

Spices: The spices make vegetable curry so flavorful! In this recipe, you’ll add curry powder, garlic, and ginger root. You’ll also mix in some salt and black pepper to taste.

Vegetable broth and coconut milk: Of course, to make any type of soup, you need liquid! The flavor of coconut milk is key for curry recipes, so make sure not to skip it!

Toppings: You can use any toppings that you like for this vegetable curry. Some options include lime wedges, fresh cilantro, and red pepper flakes.

Step-by-step instructions

First, turn on the instant pot and put it in sauté mode.

Once the Instant Pot is ready, add in the olive oil, curry powder, garlic clove, ginger, and onion. Allow these to cook for a few minutes, just until the onions are translucent.

Next, add the sweet potatoes, carrots, vegetable broth, salt, and black pepper to the Instant Pot. Cover the pot and put it in cooking mode. Cook at high for approximately 20 minutes.

Allow the Instant Pot to release the steam. Then, open it up and add the broccolini and coconut milk. Cook in the sauté mode for two to three minutes and turn off.

Finally, it’s time to serve the instant pot vegetable curry! You can serve the curry over rice or your favorite grain. It also pairs well with chickpeas.

Garnish with lime wedges, fresh cilantro, and red pepper flakes.

If you have leftovers, allow the vegetable curry to cool and then place it in a sealed container. Store it in the fridge and enjoy within two to three days. You can also keep it in the freezer for one to two months.

Recipe FAQ

More healthy soup recipes

Want more soup recipes like this Instant Pot vegetable curry? I’ve got you covered:

• Creamy carrot cauliflower soup
• Vegetarian white chili

I hope that you loved this Instant Pot vegetable curry as much as I did! You just can’t go wrong with this flavorful, easy-to-make dish.

The amount of veggies it contains makes it super healthy, and you can pair it with a grain or some chickpeas to make a full, balanced meal.

Instant Pot Vegetable Curry

Ready for a flavorful and veggie-packed curry recipe that’s ready in just 20 minutes? Whip up a batch of this Instant Pot vegetable curry.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 6

Calories 158 kcal

Ingredients

  

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• 1 tbsp extra-virgin olive oil
• 2 tbsp curry powder
• 1 garlic clove, minced
• 1 tbsp ginger root, minced
• ½ cup onion, diced
• 2 cups sweet potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 cup low-sodium vegetable broth
• Salt, to taste
• Black pepper, to taste
• 2 cups broccolini, trimmed
• 1½ cups canned lite coconut milk
• Lime wedges, for garnish
• Fresh cilantro, for garnish
• Red pepper flakes, for garnish

Instructions

 

• Turn the Instant Pot to sauté mode.
• Add olive oil, curry powder, garlic clove, ginger, and onion. Cook for a few minutes, just until the onions are translucent.
• Add potatoes, carrots, vegetable broth, salt, and pepper.
• Cover the Instant Pot and put it in cooking mode. Cook at high for 20 minutes.
• Let the Instant Pot release steam, open it up, and add broccolini and coconut milk. Cook in the sauté mode for 2-3 minutes and turn off.
• Serve with lime wedges, fresh cilantro and red pepper flakes.

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 112mgPotassium: 267mgFiber: 4gSugar: 5gVitamin A: 11098IUVitamin C: 76mgCalcium: 89mgIron: 2mg

Keyword Curry, Instant Pot

Did you make this recipe?Mention @amydgorin and tag #plantbasedwithamy