Instant Pot Vegetable Curry

Prep

15 min

Pressure

4 min

Release

Quick

Amounts are written for a 6-quart cooker. Total time includes estimated pressurization and release.

Ingredients

• 1 tbsp coconut oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp red curry paste
• 1 14 oz can coconut milk
• ½ cup vegetable broth
• 3 cups cauliflower florets
• 1 large sweet potato, peeled and cut in cubes
• 1 15 oz can chickpeas, drained and rinsed
• 2 cups fresh spinach leaves
• 1 tbsp soy sauce
• 1 lime, cut in wedges
• salt to taste

Instructions

1. Set the pot to Sauté and melt the coconut oil. Add the onion and cook until soft, about 3 minutes.
2. Stir in the garlic, ginger, and curry paste and cook for 1 minute, stirring so the paste coats the onion.
3. Pour in the coconut milk and broth and scrape the bottom of the pot clean. Add the sweet potato, cauliflower, and chickpeas.
4. Lock the lid and pressure cook for 4 minutes.
5. Open the valve right away to release the pressure. Stir in the soy sauce and salt to taste.
6. Add the spinach and stir until it wilts, about a minute. Serve over rice with lime wedges.