Name: Instant Pot Vegetable Curry
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup honey; 1/4 cup soy sauce; 1/4 cup ketchup; 1 tablespoon olive oil; 4 cloves garlic, minced; 1 tablespoon apple cider vinegar; 1/2 teaspoon red pepper flakes (optional); 1 tablespoon cornstarch (optional, for thickening); 2 tablespoons water (optional, for thickening); Salt and pepper, to taste

Short Description
This Instant Pot vegetable curry is a vibrant medley of potatoes, carrots, green beans, cauliflower and peas gently pressure-cooked in a creamy coconut-spice sauce. The result is a family-friendly, week-night main that delivers authentic Indian flavours in roughly half an hour.

Why You’ll Love This Recipe

Hands-off, one-pot preparation—minimal clean-up.
Flexible: swap in whatever seasonal vegetables you have.
Naturally vegan, dairy-free and gluten-free.
Mild base heat that’s easy to adjust up or down.
Leftovers taste even better the next day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 Tbsp olive oil
1 tsp mustard seeds
1 medium onion, finely chopped
1 tsp grated ginger
1 garlic clove, minced
1 Tbsp tomato paste
1½ lb potatoes (about 6 small), cubed
2 medium carrots, diced
1 cup cauliflower florets
1 cup green beans, 2 cm lengths
½ cup frozen peas
½ tsp ground coriander
¼ tsp turmeric
½ tsp ground cumin
½ tsp garam masala
¾ tsp Kashmiri red-chilli powder (or to taste)
½ tsp salt, plus more to taste
½ tsp dried fenugreek leaves (kasuri methi)
1 cup full-fat coconut milk
½ cup water or vegetable broth
1 tsp lemon juice
2 Tbsp chopped fresh coriander, to garnish

(Ingredient proportions are adapted from two tested Instant Pot vegetable-curry benchmarks, both of which pressure-cook for 4–5 minutes and finish with coconut milk and kasuri methi for fragrance) mrishtanna.comeverydaynourishingfoods.com

Directions

Sauté aromatics. Select Sauté on the Instant Pot. Warm the olive oil, add mustard seeds and let them pop (about 30 seconds). Stir in onion, ginger and garlic; cook until the onion is translucent (2–3 minutes).
Bloom spices. Add tomato paste; cook 30 seconds. Sprinkle in coriander, turmeric, cumin, chilli powder and garam masala; stir for 30 seconds until fragrant.
Add vegetables. Tip in potatoes, carrots, cauliflower, green beans and peas. Season with salt and kasuri methi. Pour in the water; deglaze the base well.
Pressure-cook. Lock the lid, set the valve to Sealing, and cook on High Pressure – 5 minutes. mrishtanna.com
Natural release. Allow 10 minutes natural pressure release, then quick-release any remaining steam. mrishtanna.com
Finish with coconut milk. Open the lid; select Sauté. Stir in coconut milk and simmer 2 minutes to thicken.
Balance flavours. Stir in lemon juice; adjust salt or heat if needed.
Serve. Garnish with chopped coriander and serve hot with basmati rice or naan.

Servings and Timing

Yield	Prep	Pressure-time*	Natural release	Total
4 portions	10 min	5 min	10 min	≈ 25–30 min

*Build-up to pressure (≈7–8 min) is included in the total.

Variations

Protein boost: Add a drained 400 g can of chickpeas with the vegetables.
Low-fat: Replace half the coconut milk with vegetable broth; thicken with 1 Tbsp chickpea flour mixed in water. everydaynourishingfoods.com
Extra-creamy: Use coconut cream instead of milk. mrishtanna.com
Different vegetables: Swap in sweet potato, bell pepper, butternut squash or spinach (stir spinach in at the very end).
Hotter curry: Add ½ tsp crushed chilli flakes or a chopped green chilli during sauté.

Storage/Reheating

Refrigerator: Cool completely; store in an airtight container up to 4 days.
Freezer: Portion into freezer-safe tubs; freeze up to 2 months. Thaw overnight in the fridge.
Reheat: Microwave (70 % power) or simmer gently on the stove, adding a splash of water if the sauce has thickened.

FAQs

Can I use frozen vegetables?

Yes. Thaw first, drain excess water and proceed; pressure time remains the same.

Is this curry spicy?

It is mildly hot. For a milder taste, halve or omit the Kashmiri chilli powder; for extra heat, add fresh chilli.

Can I make this recipe without coconut milk?

Substitute unsweetened almond milk plus 1 Tbsp cashew butter for similar creaminess.

How do I prevent a “burn” warning?

Deglaze thoroughly after sautéing and ensure at least ½ cup of thin liquid (water or broth) is in the pot.

May I double the recipe?

Yes—keep the pressure-cook time at 5 minutes, but do not fill beyond the Instant Pot’s “⅔ max” line.

What size Instant Pot was this tested in?

The timings were validated in a 6-quart (5.7 L) model; they also work in an 8-quart with no changes.

Can I cook rice at the same time?

Pot-in-pot rice (1 cup basmati + 1¼ cups water in a metal bowl on a trivet) cooks perfectly in the same 5-minute cycle.

Will light coconut milk work?

Light coconut milk is safe to use but the sauce will be thinner; simmer 2–3 extra minutes after pressure release to thicken.

Is the curry suitable for toddlers?

Yes—reduce or omit chilli powder and cut vegetables into very small pieces to aid texture acceptance.

Can I make it on the stovetop?

Absolutely: follow the same steps in a heavy saucepan; cover and simmer 20–25 minutes until vegetables are tender. mrishtanna.com

Conclusion

With pantry-friendly spices, everyday vegetables and the convenience of the Instant Pot, this vegetable curry delivers maximum flavour for minimal effort. Keep the core method, vary the produce with the seasons and enjoy a nourishing, plant-based meal any night of the week.