Craving some delicious Instant Pot Thai Curry but don't want to spend hours in the kitchen? I got you covered. This Instant Pot Vegan Thai Curry recipe is simple, fast, and incredibly tasty.
You'll love how easy it is to make this dish with just a few simple ingredients. Once you taste this amazing Instant Pot Vegan Thai Curry, you'll never want to go back to eating regular old curry again. It's that good!
The best part is that this recipe only takes about 30 minutes to make from start to finish. You'll love the flavor of the coconut milk, the pineapple and fresh ginger give it an amazing depth of flavor.
you can create an amazing vegan Thai curry that will rival any restaurant dish. Plus, it's easy to customize to your own taste preferences. Once you've made this dish, you'll be wondering why you ever bothered with takeout.
This was inspired by my Indian Curry recipe on this site.
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Ingredients
- chickpeas
- pineapple
- coconut milk
- ginger
- garlic
- green onion
- onion
- bell pepper
- kale
- curry powder
- oil
See recipe card for quantities.
Instructions
Select the sauté mode on the instant pot and add oil, onion, and garlic. Sauté for 3 minutes until the onions are translucent. Press cancel.
Add the coconut milk, cauliflower, curry powder, pineapple, bell pepper, salt and pepper.
Close the lid and set the vent in a sealing position
Select high pressure and set the timer for 4 minutes. It will take about 20 minutes for the pressure to rise and start cooking.
When the instant pot beeps, do a quick release and open the lid carefully.
Add the kale and stir, let it sit 5 minutes for the kale to soften.
Substitutions
- Kale - instead of kale, you can use spinach
- Chickpeas - white bean and lentil
Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish
- Garnish - garnish with avocado, fresh cilantro
- serve with - Rice or quinoa
Storage
You can keep the curry in an airtight container in the fridge for up to 4 days.
You can also freeze it, but keep in mind that the texture will change. For better results when reheating, thaw the curry overnight this will prevent the vegetables from getting soggy.
FAQ'S
Be generous with your spices and give your curry sauce texture with a combination of the following: tomatoes; pureed peppers or chilies; yogurt or cream; coconut milk; spinach, or kale.
Yes, you can add garam masala in curry. Its taste is not like curry powder but adding in curry it gives delicious taste.
Instant Pot Recipes
- Vegan Kung Pao Cauliflower in the Instant Pot
- Instant Pot Vegan Pumpkin Chili
- Asian Stir Fry in the Instant Pot
Instant Pot Thai Curry
Equipment
- 1 Pressure Cooker
Ingredients
- 1 tablespoon olive oil
- 1 red onion
- 2 cloves garlic
- 1 tablespoon fresh ginger finely chopped
- 1 can (13.5 oz) coconut milk
- ¼ cup water
- 3 tablespoon curry powder
- ½ fresh pineapple cut into 1” pieces
- 2 cups cauliflower florets in florets
- 1 red bell pepper diced
- 1 can (18 oz) garbanzo beans risne and drained
- Salt and pepper to taste
- 1 cup kale chopped
- Green onion and cilantro for garnish
Instructions
- Select the sauté mode on the instant pot and add oil, onion and garlic. Sauté for 3 minutes until the onions are translucent. Press cancel.
- Add the coconut milk, cauliflower, curry powder, pineapple, bell pepper, salt and pepper
- Close the lid and set the vent in a sealing position.
- Select high pressure and set the timer for 4 minutes. It will take about 20 minutes for the pressure to rise and start cooking.
- When the instant pot beeps, do a quick release and open the lid carefully.
- Add the kale and stir, let it sit 5 minutes for the kale to soften.
- Serve in a bowl garnish with green onion and fresh cilantro.
Notes
Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish
- Garnish - garnish with avocado, fresh cilantro
- serve with - Rice or quinoa
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