4.6 from 36 votes
Instant Pot Vegetable Curry {vegan}
This instant pot vegetable curry is packed with Indian-inspired spices and loaded with fresh veggies. Plus, it's completely vegan, gluten-free, and cooks up in less than 20 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
people
Calories:
439 kcal
Course:
Main Course
Cuisine:
Indian, Vegetarian, Vegan, gluten-free
Ingredients
- 2 zucchini cubed
- 1 red bell pepper chopped
- 1 bell pepper chopped, orange
- 1 cup pea frozen
- 2 cups vegetable broth
- 15 ounces coconut cream
- 2 tbsp curry powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tbsp ground ginger
- 1 tsp cumin ground
- basmati rice cooked, for serving
- cilantro fresh, for garnish
- cayenne pepper optional, or sliced chili peppers
Instructions
- Combine all ingredients in inner pot. Stir to combine.
- Turn pressure valve to sealing and set manual pressure on high for 10 minutes.
- Do a quick release when pressure time has finished.
- Mix in a dash of cayenne pepper or sliced chili peppers to increase spice level, if desired.
- Serve over rice, garnished with fresh cilantro.
Cup of Yum
Nutrition Information
Calories
439kcal
(22%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
38g
(58%)
Saturated Fat
32g
(160%)
Sodium
1070mg
(45%)
Potassium
899mg
(19%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
2805IU
(56%)
Vitamin C
111.7mg
(124%)
Calcium
56mg
(6%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 439
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 38g | 58% |
| Saturated Fat | 32g | 160% |
| Sodium | 1070mg | 45% |
| Potassium | 899mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 2805IU | 56% |
| Vitamin C | 111.7mg | 124% |
| Calcium | 56mg | 6% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.