Instant Pot Green Curry
Traci has been all about getting more and more veggies in. This was a delicious and fun way to pack all of our veggies into one delicious and easy to meal-prep meal. You could probably throw any veggies you have in here and it would taste good.
Instant Pot Green Curry
Ingredients
- 3 medium potatoes chopped
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1/2 sliced red bell pepper
- 1/2 cup vegetable stock
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 tbsp green curry paste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup coconut milk
- 2 cups vegetable stock or more if needed
- salt to taste
Instructions
- To Instant Pot, add potatoes, cauliflower, broccoli, red bell peppers and 1/2 cup vegetable stock.
- Set Instant Pot to manual for 3 minutes. Make sure the valve is sealed. When the timer goes off, release the valve manually. Wait until the steam finishes coming out completely, then remove the lid.
- Set the Instant Pot to soup mode. Add in corn, peas, green curry paste, onion powder, garlic powder, coconut milk, and vegetable stock. Stir until paste is completely dissolved. Keep the lid off.
- When soup is fully heated (5-10 minutes), it’s time to eat! Season with salt if desired. Serve over rice or just as is.
Notes
Original recipe: https://karissasvegankitchen.com/easy-instant-pot-curry/
Nutrition
Calories: 278kcalCarbohydrates: 36gProtein: 8gFat: 13gSaturated Fat: 11gSodium: 629mgPotassium: 1076mgFiber: 7gSugar: 4gVitamin A: 2240IUVitamin C: 79.4mgCalcium: 89mgIron: 8mg
Tried this recipe?Let us know how it was!