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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
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Course: Main Course
Cuisine: Thai
Keyword: Curry, Instant Pot
Prep Time: 15 minutes
Cook Time: 4 minutes
Waiting for the pressure to rise: 20 minutes
Servings: 4
Calories: 148kcal


  • 1 Pressure Cooker


  • 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


  • 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.



  • Spicy - add chili pepper flakes while cooking to imbue heat into the dish
  • Garnish - garnish with avocado, fresh cilantro
  • serve with - Rice or quinoa


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.


Calories: 148kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 28mg | Potassium: 542mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2716IU | Vitamin C: 139mg | Calcium: 84mg | Iron: 2mg