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    Home » Recipes » Instant Pot Recipes

    Instant Pot Vegetable Curry

    Modified: Jun 3, 2025 Published: Apr 16, 2021 by Sravanthi Chanda. Leave a Comment

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    Detailed Steps Jump to Recipe

    This Instant Pot Vegetable Curry comes together in less than 30 minutes using pantry staples. Make this wholesome, vegan curry with whatever veggies you have on hand and serve it for a quick dinner.

    My meal pairing tip: While the curry cooks in the Instant Pot, cook basmati rice in a rice cooker for a hands-free, wholesome meal in no time.

    The Instant Pot is my go-to when I'm short on time, and I use it for almost every meal. If you love the Instant Pot as much as I do, try my Instant Pot Indian Chickpea Curry, Instant Pot Adzuki Beans Curry, or Instant Pot Red Lentil Curry for a delicious homemade meal.

    Though this recipe includes many Indian spices, it's not an authentic Indian curry. This veggie curry is my quick and simplified version for busy days. If you want to try authentic Indian curries, check out Saag Chana, Saag Aloo, or Aloo Palak for restaurant-style flavors at home.

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    • Detailed Steps
    • Recipe

    Detailed Steps

    Step 1: Add all the ingredients except coconut milk and leafy greens to the Instant Pot inner pot.

    Step 2: Mix well to avoid lumps.

    Step 3: Close the lid and pressure cook for 4 minutes on high pressure. Wait for 5 minutes, then do a quick pressure release.

    Step 4: Add coconut milk and finely chopped leafy greens. Stir well.

    Step 5: Close the lid and let it sit for 10 minutes.

    Step 6: Serve hot, and enjoy your Instant Pot Vegetable Curry!

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe

    Instant Pot Vegetable Curry

    By: Sravanthi Chanda
    Make this easy Instant Pot Vegetable Curry in under 30 minutes using pantry staples. A simple, wholesome meal that pairs perfectly with basmati rice!

    Rate this recipe by clicking the stars!

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    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Main Course
    Cuisine Global, Indian
    Servings 4
    Calories 182 kcal
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    Ingredients
      

    • ½ cup onion finely chopped
    • 1 cup tomato puree
    • 2.5 cups mixed vegetables (chopped into pieces)
    • 1 cup water
    • ½ cup coconut milk
    • ½ cup leafy green I used fenugreek leaves, optional
    • 2 tablespoon chickpea flour optional
    • 1 teaspoon garlic grated
    • 1 teaspoon ginger grated
    • ½ teaspoon red chili powder
    • ½ teaspoon garam masala powder
    • ½ teaspoon ground cumin
    • ½ teaspoon coriander powder
    • ¼ teaspoon turmeric powder
    • Salt to taste

    Instructions
     

    • Chop all veggies and keep them aside.
    • Add all the ingredients (except coconut milk and leafy greens) to the Instant Pot inner pot.
    • Mix everything well to avoid lumps and food burn signals.
    • Close the lid and pressure cook for 4 minutes on high pressure.
    • Once the Instant Pot finishes cooking, wait 5 minutes and release the pressure carefully.
    • Add coconut milk and finely chopped leafy greens and stir it well.
    • Close the Instant Pot with its lid and let it sit for 10 minutes. The residual heat will cook the greens. You can saute the curry for a couple of minutes if you wish.
    • Enjoy the delicious veggie curry with fluffy Indian rice or naan bread or chapati.

    Notes

    • If using frozen veggies, thaw them first.
    • You can use vegetable broth instead of water for a more flavorful curry.
    • Mix the ingredients very well, as there is a chance of food burning in the Instant Pot.
    Stove-Top Instructions:
    • Combine all ingredients except chickpea flour, coconut milk, and leafy greens.
    • Cover and cook the curry for around 20 minutes on medium flame till veggies are almost cooked.
    • Add chickpea flour, coconut milk, and leafy greens, and cook it for around 5 minutes.
    • Serve the hot curry with rice or bread of your choice.

    Nutrition

    Calories: 182kcalCarbohydrates: 27gProtein: 7gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 90mgPotassium: 693mgFiber: 7gSugar: 4gVitamin A: 6541IUVitamin C: 22mgCalcium: 64mgIron: 4mg
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    Sravanthi Chanda author of everydaynourishingfoods

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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