March 16

Instant Pot Green Curry

Traci has been all about getting more and more veggies in. This was a delicious and fun way to pack all of our veggies into one delicious and easy to meal-prep meal. You could probably throw any veggies you have in here and it would taste good.

Instant Pot Green Curry

Prep Time 10 mins
Cook Time 20 mins
NPR 5 mins
Total Time 35 mins
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 278 kcal


  • 3 medium potatoes chopped
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1/2 sliced red bell pepper
  • 1/2 cup vegetable stock
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 tbsp green curry paste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 cup coconut milk
  • 2 cups vegetable stock or more if needed
  • salt to taste


  • To Instant Pot, add potatoes, cauliflower, broccoli, red bell peppers and 1/2 cup vegetable stock.
  • Set Instant Pot to manual for 3 minutes. Make sure the valve is sealed. When the timer goes off, release the valve manually. Wait until the steam finishes coming out completely, then remove the lid.
  • Set the Instant Pot to soup mode. Add in corn, peas, green curry paste, onion powder, garlic powder, coconut milk, and vegetable stock. Stir until paste is completely dissolved. Keep the lid off.
  • When soup is fully heated (5-10 minutes), it’s time to eat! Season with salt if desired. Serve over rice or just as is.


Original recipe:


Sodium: 629mgCalcium: 89mgVitamin C: 79.4mgVitamin A: 2240IUSugar: 4gFiber: 7gPotassium: 1076mgCalories: 278kcalSaturated Fat: 11gFat: 13gProtein: 8gCarbohydrates: 36gIron: 8mg
Keyword Instant Pot
Tried this recipe?Let us know how it was!

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Posted March 16, 2019 by Food.PWWF in category "Dinner", "Instant Pot", "Lunch", "Main Dish

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