Instant Pot Vegetable Curry

5 from 1 vote

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

Prep Time 10

Cook Time 20

Servings

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.

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.