Quick and Easy Instant Pot Vegetable Curry Recipe

Hey there, friends!

If there’s one dish that perfectly balances comfort, nutrition, and bold flavor, it’s this Instant Pot Vegetable Curry! I was inspired to create this recipe after a trip to my favorite local Indian restaurant—it’s my go-to when I want something warm, hearty, and full of spice (without spending hours in the kitchen). Now, you can bring those same vibrant flavors home with just your trusty Instant Pot!

If you’re craving big flavor with minimal effort, this curry is your one-pot wonder!

Why You’ll Love This Recipe

• 💕 Quick & Easy: Ready in under 30 minutes thanks to the Instant Pot. Perfect for busy weeknights!
• 🥦 Healthy & Flavorful: Packed with nutrient-dense veggies and aromatic spices.
• 🥘 One-Pot Magic: Fewer dishes? Yes, please!
• 🌶️ Customizable Spice Levels: Make it mild for kids or turn up the heat for spice lovers.

Ingredients Breakdown

• Vegetables: A mix of carrots, potatoes, cauliflower, and green beans. Feel free to use whatever veggies you have on hand—bell peppers or sweet potatoes work wonderfully too!
• Coconut Milk: The base for our creamy curry. You can use light coconut milk for a lower-calorie version.
• Curry Powder & Garam Masala: The stars of the show. These warm, aromatic spices are key to authentic flavor.
• Tomato Paste: Adds depth and a slight tanginess.
• Fresh Ginger & Garlic: Don’t skimp here—they bring the whole dish to life!
• Vegetable Broth: Adds a savory backbone to the curry. If you’re out of broth, use water and adjust the salt.

Step-by-Step Instructions

1. Prep the vegetables: Wash and chop your veggies into bite-sized pieces. Keep them similar in size for even cooking.
2. Sauté the aromatics: Turn the Instant Pot to the sauté mode and add a splash of oil. Once hot, sauté the garlic, ginger, and onion until fragrant—about 2-3 minutes.
3. Add the spices: Stir in the curry powder, garam masala, and turmeric for 1 minute to bloom the spices and intensify their aroma.
4. Load the pot: Add the tomato paste, coconut milk, vegetable broth, and your chopped veggies. Give it all a good stir.
5. Cook under pressure: Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Once done, allow a natural release for 5 minutes before switching to a quick release.
6. Final touches: Open the lid, taste, and adjust seasoning with salt and pepper. If you like your curry a little thicker, turn the Instant Pot to sauté mode and simmer for a few minutes.
7. Serve & enjoy: Ladle the curry over fluffy basmati rice or serve with warm naan bread.

Chef’s Tips and Tricks

• 💡 Frozen veggies work in a pinch: Toss them in straight from the freezer—no need to thaw beforehand.
• 💕 Boost the protein: Add some chickpeas, tofu, or even paneer to make it more filling.
• 🥕 Don’t overfill the pot: Keep an eye on the max fill line in your Instant Pot—this curry expands a little as it cooks.

Recipe Variations and Serving Suggestions

• Spice it up: Add extra red chili flakes or a chopped serrano pepper if you’re feeling bold.
• Switch up the grains: This curry pairs beautifully with quinoa, couscous, or even brown rice.
• Add garnish: Top each bowl with fresh cilantro, a squeeze of lime, or a swirl of coconut cream for extra flair.
• Serve alongside: Try pairing this with a side of mango chutney or cooling cucumber raita.

FAQs

• Can I freeze this curry? Absolutely! Let it cool completely, transfer to an airtight container, and freeze for up to 3 months. Reheat on the stovetop or in the microwave.
• How spicy is this curry? It’s mild as written, but you can easily adjust the spice level with more chili flakes or hot sauce.
• How long does it last in the fridge? Store leftovers in an airtight container for up to 4 days. The flavors will deepen over time!

Instant Pot Vegetable Curry

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4

• 2 cups mixed vegetables (carrots, potatoes, cauliflower, green beans)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp garam masala
• 1 tsp turmeric
• 2 tbsp tomato paste
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• Salt and pepper to taste

1. Prep your veggies and gather all ingredients.
2. Set Instant Pot to sauté mode and cook garlic, ginger, and onion in oil for 2 minutes.
3. Add spices, tomato paste, coconut milk, broth, and veggies.
4. Seal the lid and pressure cook on high for 5 minutes. Natural release for 5 minutes, then quick release.
5. Adjust seasoning and serve warm with rice or naan.

I’d love to hear how your Instant Pot Vegetable Curry turns out—leave a comment below or tag me on Instagram with #TheKitchensAid. Happy cooking!