Instant Pot Vegan Veggie Curry
I used this recipe in the slow cooker and have now converted it to the Instant Pot for my daughter. I am actually taking this to her this week along with a new Mealthy Pot 8 Qt. Hope she loves it!
Ingredients
- 2 tbsp olive oil
- 1 large red onion thinly sliced
- 3 cloves garlic minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp garam masala
- ½ tsp turmeric
- 4 to 5 Yukon Gold or red potatoes quartered
- 1 bag baby carrots
- 10 ounces fresh or frozen green beans
- 30 oz canned chickpeas drained and rinsed
- 28 oz diced tomatoes canned or fresh
- 2 cups vegetable stock
- 1 can coconut cream
Instructions
- Make sure your metal inner pot is in place. Press Saute on your pressure cooker and let that heat up. When your pot says Hot, that means your pot is now ready to cook. Add your oil and onion and sauté for 1 minute. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, until the spices become fragrant.
- Now add your spices: curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 1 minute or until the spices become fragrant.
- Now you can add your garlic and stir that all around.
- Deglaze your pot with the vegetable broth.
- Next you will begin layering your ingredients. Start with your potatoes and carrots. On top of that add green beans and chickpeas. On top of that add your tomatoes and DO NOT STIR. This is how you layer ingredients in your pot. It's important to keep tomatoes on top (they can cause a 'burn' notice) and root veggies on the bottom since they take longer to cook.
- Set pressure cooker for 5 min, High Pressure. Leave the Keep Warm setting On, that is your NPR timer. Put your lid on and set the valve to Sealing if your pot requires that. Your pot is going to take 15 min or so to come to pressure and will say ON during that time. Once your pot has come to pressure the timer will begin counting down.
- Once your pot has counted down, you are going to NPR for 10 min. NPR is Natural Pressure Release and you will just let the pot sit and cool down. During this coold down period, the pressure will begin to subside quietly.
- After the 10 min is up, go ahead and release the rest of the pressure by turning the valve. Add coconut milk and stir. Serve with naad bread or cooked rice if desired.
Tried this recipe?Let us know how it was!
Instant Pot Vegan Veggie Curry
I used this recipe in the slow cooker and have now converted it to the Instant Pot for my daughter. I am actually taking this to her this week along with a new Mealthy Pot 8 Qt. Hope she loves it!
Servings: 6 servings
Ingredients
- 2 tbsp olive oil
- 1 large red onion thinly sliced
- 3 cloves garlic minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp garam masala
- ½ tsp turmeric
- 4 to 5 Yukon Gold or red potatoes quartered
- 1 bag baby carrots
- 10 ounces fresh or frozen green beans
- 30 oz canned chickpeas drained and rinsed
- 28 oz diced tomatoes canned or fresh
- 2 cups vegetable stock
- 1 can coconut cream
Instructions
- Make sure your metal inner pot is in place. Press Saute on your pressure cooker and let that heat up. When your pot says Hot, that means your pot is now ready to cook. Add your oil and onion and sauté for 1 minute. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, until the spices become fragrant.
- Now add your spices: curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 1 minute or until the spices become fragrant.
- Now you can add your garlic and stir that all around.
- Deglaze your pot with the vegetable broth.
- Next you will begin layering your ingredients. Start with your potatoes and carrots. On top of that add green beans and chickpeas. On top of that add your tomatoes and DO NOT STIR. This is how you layer ingredients in your pot. It's important to keep tomatoes on top (they can cause a 'burn' notice) and root veggies on the bottom since they take longer to cook.
- Set pressure cooker for 5 min, High Pressure. Leave the Keep Warm setting On, that is your NPR timer. Put your lid on and set the valve to Sealing if your pot requires that. Your pot is going to take 15 min or so to come to pressure and will say ON during that time. Once your pot has come to pressure the timer will begin counting down.
- Once your pot has counted down, you are going to NPR for 10 min. NPR is Natural Pressure Release and you will just let the pot sit and cool down. During this coold down period, the pressure will begin to subside quietly.
- After the 10 min is up, go ahead and release the rest of the pressure by turning the valve. Add coconut milk and stir. Serve with naad bread or cooked rice if desired.
