instant pot curry

Vegan Instant Pot Potato Curry!&nbsp; Super quick, easy, nutritious &amp; delicious, plus it's really budget friendly!&nbsp;

Vegan Instant Pot Potato Curry

onion

garlic (, chopped finely)

baby potatoes

curry powder

500 milliliterss / around 2 cups water

/ 2 heaping cups fresh green beans

coconut milk (, full fat

sugar ((optional but recommended))

Salt & pepper

chili pepper flakes

arrowroot powder (, or corn starch)

Set your instant pot to saute. Once hot, add a few drops of water and cook the onions until translucent, then add the garlic and cook for one minute longer. Press the KEEP WARM/CANCEL button.(This sautéing step adds a little more flavour but you can skip it if you are short on time.)

Add everything else to the Instant Pot except the green beans and arrowroot/cornstarch.

Set the Instant Pot to 20 minutes on MANUAL high pressure and allow the pressure to release naturally after this time.&nbsp;

Press KEEP WARM/CANCEL, remove the lid and press SAUTE. Put the arrowroot/cornstarch into a small bowl or cup and mix into it a few tablespoons of water to make a thickish but pourable slurry. Pour it into the Instant Pot stirring as you go.&nbsp;

Add salt and pepper to taste then add the green beans and cook for about 5 minutes until they are tender and the gravy has thickened.

Serve immediately.&nbsp;

INSTANT POT INSTRUCTIONS (My Instant Pot is a 6 quart. If yours is a different size you will need to scale the recipe up or down accordingly).

See here

STOVE TOP INSTRUCTIONS

https://embed.mediavine.com/videos/dztuutvnbgzsjlfld5ga

Vegan Instant Pot Potato Curry!  Super quick, easy, nutritious, delicious and no fancy spices needed, plus it's really budget friendly!

Make Easy Weeknight Instant Pot Japanese Chicken Curry (Pressure Cooker Japanese Chicken Curry) with simple ingredients. Satisfy your cravings for comforting Japanese Curry Rice in less than an hour!

Instant Pot Japanese Chicken Curry

(907 grams) bone-in chicken thighs

(15 milliliters) peanut oil

(240 grams) small onions (, sliced)

carrots

(9 grams) garlic cloves (, minced)

(3 grams) thin ginger slice (, minced)

(125 milliliters) cold water

Japanese curry roux

Kosher salt and black pepper

(15 milliliters) Worcestershire sauce

(15 milliliters) Japanese soy sauce (not low sodium)

Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).

Brown Chicken Pieces: Lightly season the skin side of chicken thighs or drumsticks with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the chicken thighs skin side down (or drumsticks) in pressure cooker. Lightly season the other side with kosher salt and freshly ground black pepper. Brown for 3.5 - 4 mins on each side without flipping. Remove and set aside in a large mixing bowl.

Saute Onions &amp; Garlic: Add onion slices in pressure cooker and saute until soften (~ 2 minutes). Add in minced garlic and ginger, then saute until fragrant (~30 seconds).

Add Water to Deglaze: Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.

Optional Flavor Enhancing Steps

Pressure Cook Chicken:&nbsp;Place chicken and the flavorful meat juice in the pressure cooker. Add in 1 tbsp (15ml) Worcestershire sauce &amp; 1 tbsp (15ml) Japanese soy sauce. Layer carrot chunks &amp; half of the potato chunks on top. Place the remaining potato chunks in an oven-safe bowl (to avoid them from going mushy), then layer it on top of the carrots.Close lid and pressure cook at High Pressure:-Chicken Thighs: 5 Minutes + 10 Minutes Natural Release-Chicken Drumsticks: 6 Minutes + 10 Minutes Natural Release-Chicken Cubes: 2 Minutes + 10 Minutes Natural ReleaseAfter the pressure cooker finished cooking, wait 10 minutes then carefully release the remaining pressure. Turn off the heat. Open the lid carefully.

Create Japanese Curry: Remove and set aside the oven-safe bowl with potato chunks and chicken. Press Cancel button, then Sauté button to heat up the sauce. Stir-in Japanese curry roux one cube at a time to thicken the sauce. Taste the sauce after each curry roux has melted, then determine if more cubes are necessary. For reference, we used 4 - 6 cubes in our tests. Place chicken and potato chunks back in the sauce.

Serve: Serve immediately with Calrose rice or short grain sushi rice.

Make Chicken Curry

MUST TRY! Pressure Cooker Japanese Beef Curry Recipe! 7 months in the making to recreate one of Tokyo’s most highly rated Japanese Curry Beef Stew using simple everyday ingredients. Eat this and live with no regrets.

Pressure Cooker Japanese Beef Curry

garlic (, chopped)

¾ cup (190 milliliters) unsalted chicken stock

(15 milliliters) Japanese soy sauce

onions

unsalted butter

(1.3 grams) baking soda

salt black pepper

Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button) over medium heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

Pressure Cook Caramelized Onion Purée: Melt 3 tbsp (45g) unsalted butter in pressure cooker. Add in sliced onions, shallots, ⅓ tsp (1.3g) baking soda. Sauté until moisture starts to come out of the onions (~5 mins). Close lid and pressure cook at High Pressure for 20 minutes, then Quick Release. Open lid.

Reduce until Caramelized (takes roughly 16 – 17 mins): There will be lots of moisture from the onions. Reduce until most moisture has evaporated over medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function). Stir constantly with a silicone spatula. Once most moisture has evaporated, adjust to medium heat (Instant Pot: press cancel and Sauté). Stir until onions are deep golden brown and all moisture has evaporated. Season with kosher salt &amp; ground black pepper to taste. Remove caramelized onion purée and set aside.

Brown Chuck Steak: Adjust to medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function. Wait until indicator says HOT). Lightly season chuck steak with kosher salt &amp; black pepper. Add 1 tbsp (15ml) of olive oil in the pot. Ensure to coat oil over whole bottom of the pot. Add seasoned chuck roast in the pot. Brown for 6 – 8 mins on each side without flipping. Remove and set aside on a chopping board.

Sauté Garlic: Add in chopped garlic and stir until fragrant (about 30 secs).

Deglaze: Pour in roughly ½ cup (100 ml) of unsalted chicken stock and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.

Pressure Cook Chuck Roast: Cut chuck steak into 1.5 – 2 inches stew cubes, and place them along with its meat juice back to the pot. Add remaining unsalted chicken stock, 1 tbsp (15ml) Japanese soy sauce and caramelized onion purée. Mix well. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Release remaining pressure. Open lid.

Make Japanese Curry: Taste the caramelized onion beef stew. Mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors. Taste and add more curry roux or Japanese soy sauce if necessary. We used roughly 2.5 (95g) Japanese curry roux.

Serve: Serve over Calrose rice. We sprinkled some mozzarella cheese on top and baked it in the oven until the cheese melted and browned. Just like how the restaurant served it.

Take a photo &amp; Enjoy: Pat yourself on the back! One of Tokyo’s most highly rated Japanese curry beef stew dishes is recreated in front of your eyes. Take a picture to share on social media!

Instant Pot Chicken Tikka Masala. A healthy, easy version of authentic Indian chicken tikka masala made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too!

Instant Pot Chicken Tikka Masala

908 g (about 8) skinned, boned, cubed Chicken breast

(about 140 g) finely chopped Yellow onion

(about 18 g) minced Garlic clove

(about 6 g) minced Ginger

Cayenne pepper

Brown rice

½ teaspoons (about 4 g) Kosher salt

(about 14 g) Unsalted butter

(about 6 g) Garam masala

(about 3 g) Chili powder

(about 2 g) Ground cumin

(about 2 g) Ground turmeric

227 g (about 1 cup) Salt-free tomato sauce

fl oz (about 420 g) Low-fat coconut milk unsweetened

(about 92 g) Frozen peas

(about 122 g) Low-fat greek yogurt

Cilantro

Delhi Style Chole – Chickpeas Curry is a delectable recipe made in a deep dish by adding boiled chickpeas with lots of spices in a masala. This is the same as Amritsari Chole but in Delhi style.

There are many varieties like Pindi Chole, Amritsari Chole, Restaurant Style, Delhi style and many more. They are pretty much the same with some variations. Being a Punjabi, this dish has always been on top of my list.

You can enjoy this amazingly tasty dish with Kulcha, Bhature, Poori, or Bread or even eat in some Chaats. This is one recipe which serves as a street-food and as a main course meal in all the restaurants. This is the main dish served in every wedding and relished by everyone.

Instant Pot Delhi Style Chole (Chickpea Curry)

(about 135 g) chopped Red onion

(about 280 g) chopped Tomato

½ teaspoon (about 2 g) dried Pomegranate seeds

(about 204 g) soaked, rinsed Dried chickpeas

½ (about 6 g) Cinnamon stick

(about 1 g) Cloves

Kashmiri red chile

(about 4 g) Black cardamom

(about 1 g) Black peppercorns

(about 12 g) Gooseberries

(about 14 g) Oil

(about 14 g) Ghee

(about 1 g) Bay leaves

(about 20 g) Ginger-garlic paste

(about 5 g) Ground coriander

(about 12 g) Garam masala

(about 1 g) Caraway seeds

(about 480 g) Water

Salt

(about 5 g) Fenugreek leaves

(about 30 g) Pickles

Super Easy to Make Classic Instant Pot HK Beef Curry (Chinese: 港式咖喱牛腩) with simple ingredients. Creamy Hearty Beef Stew with tender beef in addictively delicious curry. The satisfying deep layers of flavors &amp; luring aromas will have your guests beg for more!

Instant Pot HK Beef Curry

(914 grams) beef finger meat (Chinese: 牛坑腩)

(450 grams) large potato (,

⅔ cup (188 milliliters) unsalted chicken stock stock

(64 milliliters) coconut milk

(30 milliliters) chu hou sauce (Chinese: 柱侯醬)

bay leaves

(20 grams) garlic cloves (, crushed)

½ (20 grams) shallot (, chopped)

(15 milliliters) fish sauce

white sugar

(22.5 grams) cornstarch

(45 milliliters) cold water

Brown Beef Finger Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Ensure Instant Pot is as hot as it can be. Pat dry Beef Finger Meat. Drizzle 1 tbsp Peanut Oil or Olive Oil in inner pot. Then, brown 2 sides of the Beef Finger Meat in Instant Pot for 3 minutes per side. Set aside the beef in a large container.*Tip: You may have to brown in 2 separate batches.

Saute Garlic &amp; Shallot: Saute 3 Bay Leaves, crushed Garlic Cloves, and chopped Shallot in Instant Pot until fragrant (~2 mins). While the Garlic and Shallot are being sauteed, quickly cut the browned Beef Finger Meat into large stew size pieces on a chopping board.

Deglaze Instant Pot: Add browned Beef Finger Meat pieces (with the meat juice), 3 tbsp (15g) Curry Powder, 1 tbsp (15ml) Fish Sauce, 2 tbsp (30ml) Chu Hou Sauce in Instant Pot. Stir and saute for another minute. Pour in ⅔ cup (188ml) unsalted chicken stock or high-quality beef stock, then completely deglaze the bottom of the pot with a wooden spoon.*Pro Tip: Different Curry Powder vary in taste, aroma, quality. Please taste &amp; adjust accordingly!!

Pressure Cook HK Beef Curry: Add in Potato chunks, then give it a quick mix. Make sure all the beef are partially submerged in the curry mixture. You can layer the potatoes on top. Pressure Cook at High Pressure for 25 minutes, then 15 minutes Natural Release.

Adjust &amp; Thicken Curry Sauce: Set aside the beef and half of the potato chunks. Bring the curry sauce mixture to a simmer with the "Saute" button. Add in ¼ cup (64ml) Coconut Milk, then break up the potato chunks to thicken the curry sauce. To thicken the sauce further, mix cornstarch with water in a mixing bowl, then mix it in one third at a time until desired thickness. Taste and adjust seasoning with salt, sugar, and chili powder or chili oil accordingly.*Pro Tip: If the curry sauce is too salty, adjust seasoning with more Coconut Milk.*Reference Note: our Curry Powder tastes quite bitter, so we added 2 tsp white sugar to balance it. We also added 2 pinches of salt at the end to open up the flavor, plus a dash of chili oil for a hint of spiciness.

Serve: Place the set-aside beef + potato chunks back into the curry sauce, then give it a quick mix. Serve this delicious classic HK Beef Curry with rice. Enjoy!~ :)

This authentic Indian Instant Pot chicken curry is a delicious family recipe. Made with bone-in chicken thighs and/or drumsticks, the curry chicken is tended and bursting with flavor.  Now you can skip takeout and make this easy Instant Pot chicken curry recipe at home.  See tips to substitute boneless chicken thighs.

Instant Pot Chicken Curry

tbsp ghee

bay leaf (large)

cinnamon stick

tsp cumin seeds

onions (chopped fine)

garlic

Tbsp ginger (minced)

tomato paste

coriander powder

turmeric powder

tsp black pepper powder

tsp Kashmiri chili powder

salt (or

lbs chicken thighs

potatoes

chicken broth (or water)

tsp garam masala

cashew butter

cilantro (chopped)

In Saute mode, melt ghee or butter. Add cinnamon, cumin seeds and bay leaf and stir till fragrant, being careful not to burn.  

Add onions, garlic and ginger, and saute till deep golden brown, about 7 to 12 minutes.  If you find the onions beginning to burn, deglaze with a teaspoon or two of broth.

Mix tomato paste with 2 tablespoons of water and add to the onions.

Saute until the tomato paste is cooked, about 3 minutes. You should notice that the oil starts to separate from the tomato.  If it sticks to the bottom, add another tablespoon or two of water.

Press Cancel to turn off Instant Pot.  Otherwise, spices can burn when you add them.

Add coriander, turmeric, black pepper, chili powder, salt and stir till fragrant.

Add the chicken pieces and stir to coat with the spice mixture.  Make sure there&#039;s nothing stuck on the bottom of the inner pot.

Add 1/2 cup chicken broth or water.

Close the lid and Pressure Cook on High Pressure for 9 minutes.

Do a Quick Release of pressure.   [Read More: The Different Pressure Release Methods].

Open the lid and carefully stir in the cubed potatoes and garam masala.

Close the lid and Pressure Cook on High Pressure for 6 minutes.

Do a Quick Release of pressure.  Press Cancel.

Open the lid and add cashew paste, stir the chicken curry and heat through in Saute mode, until thickened.  Stir occasionally to make sure nothing sticks to the bottom.

Press Cancel, sprinkle chicken curry with cilantro and serve with Instant Pot basmati rice, bread or naan.

https://embed.mediavine.com/videos/qcgsaeqyx1bmmsonywyl

This authentic Indian Instant Pot chicken curry is a delicious family recipe. Made with bone-in chicken, the Instant Pot cooks up tender chicken with lots of flavor.  Now you skip the takeout and make this easy and quick chicken curry at home, from scratch.

Instant Pot Indian Chicken Curry

Instant Pot Cauliflower Curry! Tender cauliflower, butternut squash, and red lentils cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice. YUM.

Instant Pot Cauliflower Curry

onion,

garlic,

cauliflower,

squash,

red lentils

red curry paste

turmeric (optional)

tomatoes

coconut milk

water

salt

Place all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies.

Stir and season with more salt, or something spicy if you want. Give it a few minutes to cool and thicken slightly. Serve with rice. The end! It&#8217;s SO GOOD.

Hello!  I really wanted to make this last night but my local Target and Lund's doesn't sell red lentils, so I opted for green despite your note above.  I had a bunch of extra liquid after I released the pressure so I turned my pot to saute for about 5 minutes to boil off a little bit of the liquid.  This definitely helped cook the green lentils a little bit more without getting them too soupy.  This method resulted in a perfect texture for me and I paired the curry with brown basmati rice for lunch today!  So good!

Followed the recipe as is except I subbed in brown lentils. Veggies turned out just fine. I found 2 TBS of red curry paste a bit spicy, so I added the juice of half a lemon. What brand curry paste did you test with? I love what an easy and filling week night dinner this is!

I made this recipe last night with one substitution.  I added more cauliflower and no squash as my family doesn’t like it. It was a huge his overall but quite soupy.  I couldn’t get it to thicken. Any suggestions for next time?  Cilantro is a must for extra flavor.

This is such a lovely hearty soup! Great find! Thank you!

I made this tonight. Added a little bit of fish sauce, some brown sugar, a squeeze of lime, some fried shallots, and some carrots and it turned out amazing!!! Loved it, will be eating it all week for leftovers

I used zucchini in this dish tonight and it was delicious.  We will be making this again.

I made this last night and spaced the turmeric and garlic - with the recipe right in front of me (Mondays...) and it was delicious.  Also added eggplant.  Thank you for the inspiration!

This was SO yummy! I made it on the stovetop and it took about 15 minutes to get tender. I liked the texture which wasn’t too mushy. I added some garbanzo beans, stirred in some arugula from the fridge, squeezed lime and have it a blop of plain yogurt on top in my bowl. I’m in heaven and have lots of leftovers for the week wooo!!!

I can’t seem to find red lentils in any of the stores near me, but I have plenty of green lentils - will those work, if I adjust the time? Excited to make this! 💛

I loved this recipe.  Thank you.  Can you let me know the size of the cans.  Mine turned out very soup like, I thought it would be thicker.  
But oh so good.  YUM!!!!!

This was an incredible introduction to Thai flavours. I had one plate then blended it all into soup form. I can’t recommend it enough 😍 (stovetop version)

I made this today and it is already a staple.  I cannot believe how delicious it is.  I infused the oil with some dried chilis and sautéed the aromatics in my mealthy multipot, added the turmeric and curry paste to fry it a little then added all the liquid ingredients.

superb.  tagged you on Instagram with a photo of what I made.

thank you for your nutritious and delicious recipes ♥️♥️♥️

Hi! I doubled this and shortened the cook time by 1 minute, since I wasn’t going to be home when it was done cooking to release the pressure right away from the Instant Pot, and it came out great!

https://www.youtube.com/watch?v=VinueaBrBpo

Instant Pot Cauliflower Curry! Tender cauliflower, butternut squash, and red lentils cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice. 

Full recipe: https://pinchofyum.com/instant-pot-cauliflower-curry

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Instant Pot Veggie Curry made with coconut milk, chickpeas, delicata squash, kale, red pepper and rich and spicy curry sauce. Naturally vegan and gluten-free.

instant pot veggie curry

avocado oil or coconut oil

mustard seeds

Top 13 instant pot curry recipes from across the web

The most viewed instant pot curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Instant Pot Potato Curry

Instant Pot Japanese Chicken Curry

Pressure Cooker Japanese Beef Curry

Instant Pot Chicken Tikka Masala

Instant Pot Delhi Style Chole (Chic...

Instant Pot HK Beef Curry

Instant Pot Chicken Curry

Instant Pot Cauliflower Curry

instant pot veggie curry

Instant Pot Pumpkin and Plantain Cu...

Instant Pot Katsu Curry (Japanese C...

Beef Vindaloo Recipe

Pressure Cooker Lentil and Squash C...

Top 13 instant pot curry recipes from across the web

The most viewed instant pot curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Instant Pot Potato Curry

Instant Pot Japanese Chicken Curry

Pressure Cooker Japanese Beef Curry

Instant Pot Chicken Tikka Masala

Instant Pot Delhi Style Chole (Chic...

Instant Pot HK Beef Curry

Instant Pot Chicken Curry

Instant Pot Cauliflower Curry

instant pot veggie curry

Instant Pot Pumpkin and Plantain Cu...

Instant Pot Katsu Curry (Japanese C...

Beef Vindaloo Recipe

Pressure Cooker Lentil and Squash C...

The most viewed instant pot curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine