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This Instant Pot Vegetable Curry is a delicious quick and easy vegetarian, vegan instant pot dish. You can change up the vegetables and use all of your favorites.

This Instant Pot Vegetable Curry is a delicious quick and easy vegetarian, vegan instant pot dish.  I have used carrots, zucchini, orange bell pepper, and cherry tomatoes. You can change up the vegetables and use all of your favorites. I treat this vegetable curry the same as I do with soup.  Every time I make another batch I have to experiment with new flavor combinations and vegetables to introduce to my boys.  This is one of those few things in life as a parent I can actually say I did right.  My boys have become the most, easy going, flexible eaters. There are no longers any picky eaters in my house. 

You can also adjust the curry to your own personal taste.  To keep this recipe Vegan I used vegetable broth, you can easily substitute with chicken broth if that is all you have in your pantry.  A true chef embraces the beauty of cooking when you start to look beyond a recipe.  This is the perfect dish to play with colors, texture, taste and the kitchen sink.  

One of my memorable mom moments was many years ago … my boys had finished (in grammar school) a year-long project working on a local farm.  My boys enjoyed the experience so much that they agreed to tend to the plants during the summers.  One day we decided to take a trip to the farmers market attached to the farm.  I told my boys I would let them pick out any vegetables and we would make a dinner with just those vegetables.  After our shopping trip, we looked up recipes, gathered all of our other ingredients and then cooked the meal together.  It was a delicious meal and we had an amazing day!

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Yield: 6 6

Instant Pot Vegetable Curry

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Delicious Instant Pot Vegetable Curry that is a wonderful vegan or vegetarian option.

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Ingredients

• 2 tablespoons yellow curry powder
• 6 carrots; diced
• 1 orange bell pepper; diced
• 1 white onion; diced
• 2 zucchini; peeled and diced
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1/2 cup vegetable broth
• 10 cherry tomatoes; sliced in havles

Instructions

1. Place all ingredients except tomatoes into the instant pot/pressure cooker. Set to high pressure for 5 minutes. Release pressure when complete.
2. Stir well. Top with salt, pepper, and tomatoes. Serve over steamed jasmine rice.

Nutrition Information:

Amount Per Serving: Calories: 62Sodium: 325mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 2g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

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