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Instant Pot Lemon Garlic Salmon

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A quick and flavorful vegetable curry made in the Instant Pot, perfect for a healthy and hearty meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 medium potatoes, peeled and diced
  • 1 cup carrots, sliced
  • 1 cup cauliflower florets
  • 1 cup peas
  • 1 cup coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil.
  2. Add the chopped onion and cook until softened, about 3-4 minutes.
  3. Add the garlic and ginger, sauté for another minute until fragrant.
  4. Stir in the curry powder, turmeric, cumin, coriander, and cinnamon, and cook for 30 seconds.
  5. Add the diced tomatoes, vegetable broth, potatoes, carrots, and cauliflower. Stir to combine.
  6. Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 6 minutes.
  7. Once the cooking time is up, allow for a 5-minute natural pressure release, then do a quick release of the remaining pressure.
  8. Stir in the peas and coconut milk, and season with salt and pepper to taste.
  9. Serve hot, garnished with chopped cilantro if desired.

Notes

  • This curry can be served with rice, naan, or eaten on its own for a gluten-free meal.
  • If you like a thicker curry, you can simmer the dish using the ‘Sauté’ mode for a few minutes after pressure cooking.
  • Feel free to adjust the spice level by adding more or less curry powder or chili flakes.

Nutrition

Keywords: vegetable curry, Instant Pot, vegan curry, healthy curry, easy curry

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