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    Home » Recipes » Instant Pot

    Published: Oct 20, 2017 · Modified: May 30, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 72 Comments

    Vegan Instant Pot Potato Curry

    JUMP TO RECIPE PIN WATCH VIDEO
    4.48 from 51 votes
    50 COMMENTS (EDIT) Vegan Instant Pot Potato Curry Share 438 Pin 6.8K Tweet 20 7.2K SHARES Video Player is loading.Pause Unmute Remaining Time -0:34 Fullscreen Vegan Instant Pot Potato Curry! Super quick, easy, nutritious, delicious and no fancy spices needed, plus it’s really budget friendly!

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

    Vegan Instant Pot Potato Curry in the Instant Pot - A Virtual Vegan

    This Vegan Instant Pot Curry is an Instant Pot friendly spin-off of my Simple Green Bean Potato Curry and it is quick, easy and budget-friendly. It has only 8 ingredients (plus water, salt & pepper) and it is super easy to make. This is cooking for lazy people who like their food!

    In this post:

    Jump to:
    • No Instant Pot?
    • How to serve
    • Variations
    • Recipe video
    • Recipe
    • Comments & Reviews

    A lot of people are a little daunted at the thought of making curries. Lots of spices are usually involved and they often take a little bit of time. If you aren't familiar with mixing and matching spices, aren't confident in trying, or you don't like a lot of spices or just can't be bothered to spend ages cooking, then this is the curry for you! It's so quick and easy.

    I can't stress enough how happy I am to be back in comfort food season and this Instant Pot Curry ticks all the cozy food boxes.

    As nice as it is to have a pot of something delicious bubbling on the stove, it's also pretty nice to throw it all in an Instant Pot, walk away and put your feet up. No babysitting it or having to stir it.

    No Instant Pot?

    If you don't have an Instant Pot or other electric pressure cooker, don't worry because you can still make this recipe. Just follow the stove-top instructions here instead.

    How to serve

    Cook it up and serve it with rice, naan bread, or if you want a super quick homemade side, my super quick no yeast flatbreads. You'll have an amazing, tasty dinner in no time at all!

    Close up shot of Vegan Instant Pot Potato Curry

    Variations

    This Vegan Instant Pot Potato Curry is pretty flexible. If you don't have green beans, frozen peas make a great alternative and feel free to throw in any other veggies you have lurking about.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe video

    Recipe

    Vegan Instant Pot Potato Curry in the Instant Pot

    Vegan Instant Pot Potato Curry

    Author: Melanie McDonald
    4.48 from 51 votes
    Vegan Instant Pot Potato Curry!  Super quick, easy, nutritious & delicious, plus it's really budget friendly! 
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 40 minutes
    TOTAL TIME: 50 minutes
    Servings: 5 servings

    Ingredients
      

    • 1 medium yellow onion , chopped - I like to cut mine in half moons slices but if you prefer you can chop it finely
    • 4 large cloves of garlic , chopped finely
    • 900g / about 5 heaping cups baby potatoes , regular potatoes are ok too but the waxier varieties are best because they remain firmer. Floury potatoes might fall apart a bit. Cut any larger ones into chunky bite sized pieces. No need to peel them unless you prefer to.
    • 2 tablespoons curry powder or curry paste , be sure to use a good flavorful brand
    • 500mls / around 2 cups water
    • 400g / 2 heaping cups fresh green beans , chopped into bite sized pieces. You can also use frozen beans, no need to defrost first. Frozen peas also work well as a sub.
    • 1 400ml can coconut milk , full fat or light
    • 1 tablespoon sugar (optional but recommended)
    • Salt & pepper to taste
    • 1 teaspoon chili pepper flakes or a small fresh chili chopped (optional but recommended)
    • 3 tablespoons arrowroot powder , or corn starch

    RECOMMENDED EQUIPMENT

    • Instant Pot
    Prevent your screen from going dark

    INSTRUCTIONS
     

    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).

    • Set your instant pot to saute. Once hot, add a few drops of water (or oil) 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. 
    • 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. 
    • 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. 

    STOVE TOP INSTRUCTIONS

    • See here

    NOTES

    If you don't have an Instant Pot you can cook it on the stove top instead. See these instructions.
    Cooking time includes the natural pressure release time but this can vary a bit each time so allow for it taking a few minutes more or less.
    If you like bit of heat in your curry feel free to add some chili flakes or a fresh chopped chili when you add the other vegetables.
    Leftovers reheat well and will keep in the fridge for up to 4 days.

    NUTRITION

    Serving: 1servingCalories: 258kcalCarbohydrates: 49gProtein: 7gFat: 5gSodium: 29mgFiber: 8gSugar: 7gVitamin A: 550IUVitamin C: 62.7mgCalcium: 80mgIron: 2.9mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Hungry For More?

    • Chickpea Curry Soup
    • Vegan Vegetable Soup
    • Vegan Irish Stew
    • Instant Pot Red Lentil Soup
    17.8K shares

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      Recipe Rating




    1. Nicole says

      October 15, 2022 at 12:34 pm

      5 stars
      This is delicious every time I make it! Unfortunately I've been the only one who can enjoy it since my hubby can't do the coconut. Can you suggest an alternative to the coconut milk? Maybe cashew cream?

      Reply
      • Melanie McDonald says

        October 15, 2022 at 12:49 pm

        So pleased you're enjoying it Nicole! A thinnish cashew cream (canned coconut milk kind of texture) would be a great alternative. Or if you can get it something like the Earth's Own culinary cream which is oat based.

        Reply
    2. Kirstin says

      April 25, 2022 at 3:26 pm

      5 stars
      Really good! I did add a little ginger, red curry paste, and dried red chiles because I am obsessed with spice, but those were the only modifications. 😊

      Reply
    3. B says

      March 04, 2022 at 8:15 pm

      1 star
      Love the convenience but the flavor is severely lacking.

      Reply
    4. Janice says

      October 23, 2020 at 9:18 am

      5 stars
      Loved this recipe! Made it last night for my family and went in the kitchen to put our leftovers in a container, there wasn't any leftovers! haha. I thought the recipe was easy to make and hearty, I had most of the ingredients already. Substitutions, red onion in place of yellow, Idaho Potatoes, and extra curry for more flavor.

      Reply
      • Melanie McDonald says

        October 23, 2020 at 10:53 am

        I'm glad I'm not the only one who struggles with mysteriously disappearing leftovers! So pleased you all enjoyed it though and thanks for stopping by to leave a review!

        Reply
    5. Lene says

      June 05, 2020 at 12:25 pm

      1 star
      I rarely write reviews but unfortunately this was one of the worst recipes I ever cooked. It’s so bland you really cannot call it a curry. I know a lot of work goes into these recipes, but I’m afraid this one needs some editing.

      Reply
    6. Krisstina says

      April 30, 2020 at 4:21 pm

      3 stars
      I love this recipe because it is so quick and easy. However, it does lack flavour and spices.
      I did adjust it based on others comments. I used 2 fresh red Thai chillis and a dash of chilli flakes as we love spice. I used vegetable broth instead of water, cut the sugar to 2 tsp and used two table spoons of cornstarch instead of 3. I used regular yellow potatoes so it naturally became thicker.

      Reply
    7. Cristy says

      April 16, 2020 at 4:09 pm

      5 stars
      Added ginger, 4 Thai chilies ( I like heat ), Thai green curry paste ( from Thailand I used to live there ), vegetable stock instead of water....broccoli instead of green beans as that’s all I had. Delicious!!

      Reply
      • Krisstina Davis says

        April 30, 2020 at 12:44 pm

        Did you add red Thai chilis whole?

        Reply
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