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    "home" » Recipes » FALL

    Instant Pot Thai Curry

    February 20, 2022 by Sophie Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Instant Pot Vegan Thai Curry srve in a white bowl

    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!

    Don’t miss out ! 
    Subscribe to the Newsletter and Receive a Free Instant Pot Cooking Time Sheet   
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    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.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • FAQ'S
    • Instant Pot Recipes
    • Instant Pot Thai Curry

    Ingredients

    All the ingredients you need to make this recipe
    • chickpeas
    • pineapple
    • coconut milk
    • ginger
    • garlic
    • green onion
    • onion
    • bell pepper
    • kale
    • curry powder
    • oil

    See recipe card for quantities.

    Instructions

    Onion and garlic sauté in the instant pot

    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.

    Adding all the ingredients in the instant pot

    Add the coconut milk, cauliflower, curry powder, pineapple, bell pepper, salt and pepper.

    Close the lid and set the vent in a sealing position

    Curry cooked in the instant pot

    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.

    adding kale into the instant pot

    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

    Top view of the curry serve in a white bowl

    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

    Don’t miss out ! 
    Subscribe to the Newsletter and Receive a Free Instant Pot Cooking Time Sheet   
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    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.

    Spoonful of curry

    FAQ'S

    What is the secret to a good curry?

    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.

    Can you use garam masala and curry powder together?

    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
    spoonful of curry to view side view
    Don’t miss out ! 
    Subscribe to the Newsletter and Receive a Free Instant Pot Cooking Time Sheet   
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    I promise not to spam you. Unsubscribe at any time.
    Thanks for subscribing!

    Instant Pot Thai Curry

    You'll love how easy it is to make this dish with just a few simple ingredients. Once you taste this amazing Thai curry, you'll never want to go back to eating regular old curry again. It's that good!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 4 mins
    Waiting for the pressure to rise 20 mins
    Course Main Course
    Cuisine Thai
    Servings 4
    Calories 148 kcal

    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
     

    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 vegetable from getting soggy.

    Nutrition

    Calories: 148kcalCarbohydrates: 27gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 28mgPotassium: 542mgFiber: 5gSugar: 15gVitamin A: 2716IUVitamin C: 139mgCalcium: 84mgIron: 2mg
    Keyword Curry, Instant Pot
    Tried this recipe?TAG Noble Veggies

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    Hi, I'm Sophie! Passionate about cooking, I love to create recipes with simple and affordable ingredients. No prerequisite in cooking is necessary to make my recipes, everyone will find pleasure in cooking and eating!

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